Cook (part-time)

Trinity Health•Dyersville, IA

About The Position

SCOPE OF SERVICE/CUSTOMER: Assists in providing high quality and appropriate food service to meet the nutritional requirements of all tenants. Customers include tenants, visitors, and employees. ESSENTIAL FUNCTIONS: Demonstrates specific customer focused behaviors regarding attitude, acknowledgement, privacy/confidentiality, communication skills, professional behavioral and timely responsiveness. Prepares and serves all hot foods and entrees for tenants, staff and visitors. In addition, may prepare and deliver food to the second floor serving kitchen for independent living tenant and visitor meals. Serves and handles foods in a sanitary manner and maintains a sanitary environment by washing and sanitizing dishes, pots, pans, and refrigerators. Checks menu and takes necessary meat out of the freezer for thawing; uses leftover foods in order to minimize waste. Assumes responsibility of the department when Head Cook and Director are not present. In doing so, oversees the activities of other Food Service staff. Performs baking functions when scheduled by following established recipes. Performs other duties as needed. Demonstrates activity to impact change within your departments, with other departments. Promotes and establishes effective relationships within the department, with other departments, physicians, and with facility guest and clients. Takes an active role in enhancing abilities to carry out job functions through personal and professional/job-related growth and development.

Requirements

Good reading skills to be able to read and follow recipes and menus.
Ability to follow written and oral instructions.
Decision making skills.
Simple calculations.
Will be required to perform dishwashing and cleaning of kitchens.
Job requires standing and walking 75% of your scheduled working hours.
Must frequently (21-50% of work time) push, pull, bend, and stoop.
Job requires the ability to frequently (21-50% of work time) carry objects weighing up to 24 lbs; occasionally (6-10% of work time) lift objects weighing up to 50 lbs.
Must be able to work around moving machinery and adapt to changes in temperature and humidity.
Must be able to detect odors.
Must be able to see at a near visual acuity level.
Must be able to speak.
Must be able to hear speech.
Formal or on-the-job training in institutional quantity food production desirable.
Six months experience in quantity food service required.
Additional related experience desirable.

Nice To Haves

Formal or on-the-job training in institutional quantity food production desirable.
Additional related experience desirable.

Responsibilities

Assists in providing high quality and appropriate food service to meet the nutritional requirements of all tenants.
Prepares and serves all hot foods and entrees for tenants, staff and visitors.
Prepares and delivers food to the second floor serving kitchen for independent living tenant and visitor meals.
Serves and handles foods in a sanitary manner and maintains a sanitary environment by washing and sanitizing dishes, pots, pans, and refrigerators.
Checks menu and takes necessary meat out of the freezer for thawing; uses leftover foods in order to minimize waste.
Assumes responsibility of the department when Head Cook and Director are not present.
Oversees the activities of other Food Service staff.
Performs baking functions when scheduled by following established recipes.
Performs other duties as needed.
Demonstrates activity to impact change within your departments, with other departments.
Promotes and establishes effective relationships within the department, with other departments, physicians, and with facility guest and clients.
Takes an active role in enhancing abilities to carry out job functions through personal and professional/job-related growth and development.