Cook

Pioneers Medical Center; Colorado; On-site; USD 26,174 - 30,307; Full time

Job summary

Pioneers Medical Center is seeking a focused Nutrition Services Cook to join our hospital kitchen team. You will prepare high-quality meals for patients, staff, and visitors, following recipes, safety guidelines, and portion controls.

Responsibilities include food prep, cooking, maintaining sanitation, inventory, and assisting with service. The role requires a high school diploma, ServSafe certification or willingness to obtain, and at least six months in a healthcare kitchen; healthcare

Qualifications

• High School Diploma or equivalent required.
• ServSafe certification or ability to obtain within 3 months of hire.
• Formal culinary schooling is preferred.
• At least 6 months experience in a healthcare/kitchen setting.

Responsibilities

• Cook, prepare, and present high quality food items for the hospital in an attractive, professional manner.
• Follow recipes, portion controls, and safety regulations.
• Maintain sanitation, inventory, and storage of ingredients.
• Assist with serving and operating the hospital foodservice program as needed.
• Ensure accuracy in cash handling and related records as required.

Skills

Food safety

Teamwork

Communication

Education

High School Diploma

ServSafe certification

Job description

Reports To:Nutrition Supervisor & Director of Dietary

FLSA Classification:, Hourly $19.00- $22.50

We are looking for a focused and driven individual to join our Nutrition Services department as a Cook. The Nutrition services department prepares food and meals for hospital patients, staff, and visitors. The Nutrition Services Cook prepares the highest quality foods in an attractive and professional presentable manner while meeting all required food safety regulations.

Essential Functions:

• Cook, prepare, and present high quality food items for the hospital in an attractive and professional presentable manner while meeting all required food safety regulations.
• Ensure ingredients and food products are fresh, safe, and ready for meal preparation.
• Follow recipes, including measuring, weighing, and mixing ingredients.
• Bake, grill, steam, braise, and broil meats, vegetables, fish, poultry, and other foods.
• Assist with serving food and other operations of the hospital foodservice program as needed.
• Maintain ingredient inventory and collaborate with other kitchen staff to reorder and resupply. Store food ingredients in a neat and organized way, including dry storage, fridges, and freezers.
• Monitor and control food ingredients to meet regulations.
• Maintain food safety and sanitation standards.
• Maintain a hygienic and organized workspace and kitchen, which includes taking out the trash, sweeping/mopping the floors, and cleaning the kitchen.
• Compiles collection, disbursement, and bank-reconciliation reports .
• Receive funds from customers and employees, disburses funds, and records monetary transactions.
• counts money to verify amounts and issues receipts for funds received

Education and Receive:

• High School Diploma or equivalent required.
• Certified in proper food handling, typically through ServSafe, required or able to attain within three (3) months of transfer or hire.
• Formal vocational or technical culinary schooling preferred.
• At least six (6) months experience in a foodservice kitchen setting, cooking and preparing food. Healthcare kitchen experience preferred.

Skills and Expectations:

• Kind and professional demeanor.
• Professional and well-groomed appearance at all times.
• Communicate positively and effectively, both written and verbally, with patients, family, and staff.
• Demonstrate effective organizational skills in an evolving environment.
• Work with honesty, compassion and integrity at all times.
• Adhere to ALL PMC confidentiality procedures and policies.
• Demonstrate a commitment to building and sustaining a diverse, inclusive, and equitable working environment
• Superior dexterity skills to operate tools and utensils, such as knives, quickly and safely.
• Excellent understanding of industry best cooking and preparation practices.
• Clear understanding of cooking measurements.
• Strong sense of taste and smell.
• Excellent team working skills, especially in a fast-past, constantly evolving environment.
• Ability to produce high volumes of food, such as gallons of soup or large quantities of food portions.
• Strong sense of accountability for the food items produced.
• Balance cash drawer and receipts at the end of the shift.
• Compares totals on the cash register with amount of currency in register to very balances.

Physical Requirements:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing this job, the employee:

• Must be able to remain in a stationary position 50% of the time.
• Must be able to move and traverse about the facility 50% of the time.
• Frequently transport objects weighing up to 50lbs.
• Occasionally position items weighing up to 100lbs.
• Must be able to communicate and exchange information in a way others will understand.
• Must be able to recognize details such as color and depth within a few feet of the observer.
• Frequently operated computers, machinery, and other healthcare equipment.
• Constantly positions self to complete essential functions.
• May be required to wear N95s or PAPRS up to 80% of the shift .

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.