Cook

Universal Hospital Services Inc.; South Carolina; On-site; USD 10,000 - 60,000; Full time

Job summary

Join a forward-thinking company dedicated to providing quality meals and nutritional services. In this role, you will prepare and serve meals to patients, staff, and guests, ensuring that dietary needs are met. Your responsibilities will include accepting deliveries, maintaining a clean work area, and adhering to health regulations. This position requires flexibility, strong customer service skills, and the ability to work independently in a fast-paced environment. If you are passionate about food service and enjoy helping others, this opportunity is perfect for you.

Qualifications

• Ability to concentrate on work amidst distractions and meet deadlines.
• Knowledge of DHEC regulations and safe kitchen equipment usage.

Responsibilities

• Prepare and serve meals to patients, staff, and guests.
• Maintain cleanliness and compliance with health regulations.

Skills

Customer Service Skills

Time Management

Recipe Adjustment

Mathematical Measurement

Flexibility in Work Hours

Tools

Stove

Oven

Microwave Oven

Food Processor

Electric Mixer

Job description

Responsibilities

SUMMARY OF JOB DUTIES:

Participate in provision of quality meals and nutritional services to patients, staff, and guests.

Accepts and reconciles deliveries and puts away stock.
Cleans work area as necessary or assigned.
Prepares meals for patients, employees, medical staff, and visitors, including special diets as requested.
Serves meals to all cafeteria customers.
Cleans and maintains equipment as needed to comply with health regulations and standards.
Periodically participate in deep cleaning assignments on request.

Qualifications

QUALIFICATIONS AT ENTRY:

Must be able to concentrate on work amidst distractions such as noise, conversations, and foot traffic; must be able to consistently meet deadlines and finish all food preparation at specified serving time; must be flexible in work hours to meet patient and organization operating needs. Must maintain self-control in volatile or hostile customer service interactions. Must be able to adjust recipes and meal plans to achieve desired results. Must be able to read and comprehend recipes or instructions on prepackaged products. Ability to read, convert, and adjust mathematical measurements for recipe adjustments. Must be familiar with and understand how to comply with DHEC regulations especially #61-25. Must be able to use kitchen equipment safely such as knives, slicers, mixers, and dishwashers; knowledge of the essential hygiene factors involved in food preparation; knowledge of cleansing products and the appropriate methods of cleansing a variety of surfaces. Must be able to work independently in a restricted physical environment for extended periods of time. Must have the ability to perform several tasks concurrently. Must have skills in maintaining information as highly confidential.

MACHINES, TOOLS AND EQUIPMENT USED ON JOB:

Stove, Trash bins, Oven (standard & convection), Microwave Oven, Steamer, Toaster, Fryer, Soft Drink dispensing machines, Food Carts, Coffee Maker, Slicer, Mop, broom, bucket, sanitizing materials, Food Processor, Electric Mixer, Telephone, Knives/forks/spoons, Food/Serving Trays, Dish machine/dishes, Gloves/mitts, Pots/pans, Peelers/spatulas/tongs/serving utensils, Grill.

PHYSICAL AND MENTAL REQUIREMENTS OF JOB:

Ability to climb, balance, stoop, kneel, crouch, reach, stand, walk, push, pull, lift, and move about in work area and throughout organization to accomplish tasks. Must be able to finger, grasp, and feel objects. Perform repetitive motions with wrists, hands, and fingers. Ability to express and exchange ideas via spoken word, conveying information to others in an audible, accurate, and on occasion, quick manner. Able to perceive the nature of sounds with no less than 40 dB loss @ Hz, 1000 Hz, and 2000 Hz with or without correction; perceive detailed information through oral communication and to make fine discriminations in sound.

Work is considered medium in nature requiring occasional exertion of up to 50 pounds of force and 20 pounds of force frequently and/or up to 10 pounds of force to lift, carry, push, pull, or otherwise move objects. Must be able to operate kitchen equipment.

Worker is subject to both indoor and outdoor environmental conditions; activities occur inside and out. Worker is subject to a variety of physical conditions, such as proximity to moving mechanical parts, electrical current, and exposure to high heat. Worker may be subject to one or more of the following conditions that affect the respiratory system or the skin: fumes, odors, dusts, mists, gases, or poor ventilation.

VISUAL ACUITY: MACHINE OPERATORS (including inspection), INSPECTION, CLOSE ASSEMBLY, CLERICAL, ADMINISTRATIVE: This is a minimum standard for use with those whose work deals largely with preparing and analyzing data and figures, accounting, transcription, computer terminal, excessive reading, visual inspection involving small defects, small parts, operation of machines (including inspection), using measurement devices, assembly, or fabrication of parts at distances close to the eyes.

The worker is not substantially exposed to adverse environmental conditions (such as in typical office or administrative work). Able to sit and perform sometimes repetitive tasks for an extended period of time; concentration amidst distractions and interruptions required; able to read handwriting of varying styles, including styles that may not be easily legible; able to meet deadlines; helpful, customer-service oriented manner.