COOK - DIETARY SERVICE - PT EVENINGS (54667)

Anderson Hospital; Maryville (IL); On-site; USD 10,000 - 60,000; Full time

Job summary

An established industry player is seeking a dedicated Cook for their Dietary Service team. This role involves preparing meals for patients and cafeteria customers while adhering to high sanitation and service standards. You will be responsible for maintaining a clean work environment, documenting food quality, and ensuring compliance with health regulations. If you are passionate about food service and enjoy working in a collaborative atmosphere, this is an excellent opportunity to contribute to a vital aspect of healthcare. Join a team that values quality and customer satisfaction, making a difference in the lives of patients every day.

Qualifications

• Prior food service experience necessary.
• Must be able to read, write, and speak English.

Responsibilities

• Prepares food for patients and cafeteria customers.
• Maintains cleanliness and organization of workstations.
• Documents daily temperature and taste panels.

Skills

Food Preparation

Customer Service

Sanitation Standards

Team Cooperation

Education

High School Diploma or equivalent

Job description

COOK - DIETARY SERVICE - PT EVENINGS (54667)

Join to apply for the COOK - DIETARY SERVICE - PT EVENINGS (54667) role at Anderson Hospital

COOK - DIETARY SERVICE - PT EVENINGS (54667)

2 days ago Be among the first 25 applicants

Join to apply for the COOK - DIETARY SERVICE - PT EVENINGS (54667) role at Anderson Hospital

Job Summary: Prepares food for patients, cafeteria, and special functions. Cleans work areas as related to the preparation and serving of food.

Service and Quality Standards

Service

Is Customer focused

Anticipates customer needs

Adheres to customer service standards

Is Competent, caring and compassionate

Treats coworkers and customers with dignity and respect

Demonstrates competent, caring and compassionate behavior

to customers and coworkers

People

Is conversation conscious

Assures confidentiality of patient and employee information

Is positive in interactions with others

Is courteous and respectful

Promotes a harassment free environment

Inspires the trust of others

Acts in accordance with hospital policies and code of conduct

Quality

Is excellent in patient care and service

Demonstrates multidisciplinary cooperation

Assists in obtaining excellent satisfaction scores of feedback

Is safety conscious

Demonstrates safety consciousness and supports safety initatives

Is involved with improvement efforts

Supports performance improvement

Seeks ways to improve systems and services

Shows commitment to improvement efforts

Meets mandatory educational requirements

Growth

Is a loyal ambassador

Demonstrates commitment to hospital mission and vision

Is active and involved

Supports hospital initiatives

Champions innovation and supports change

Is a positive role model

Fosters team cooperation

Finance

Is a good steward of hospital resources

Develops/uses efficient work methods

Is cost effective

Conserves organizational resources

Job Responsibilities

Prepares food as indicated by the needs of the department including patients, cafeteria customers, Meals on Wheels participants, Chestnut Facility and special functions in accordance with both departmental guidelines, HAACP procedures and Health Department standards. Follows standardized recipes. Attractively presents all items with appropriate garnish and correct portion size. Accurately documents daily temperature and taste panels to assure quality and provide suggestions for continuous improvement. Uses all equipment assigned in accordance with department safety and sanitation standards. Properly cleans all equipment after use. Reports all equipment problems promptly to a manager. Maintains proper handling of all inventories, to include proper storage, rotation, covering, labeling, and dating. All items will be used in a cost-conscious manner. No food items will be handled in a manner to expose the food to the "danger zone" of sanitation standards. Perform all work in a safe and sanitary manner. Maintain all workstations in a neat and organized manner.

Actively supports and participates in performance improvement activities, including but not limited to tray assessments, meal rounds, hospital/department committees.

Treats all information and data within the scope of the position with appropriate confidentiality and security.

Cooperates fully in all risk management activities and investigations.

Knowledgeable of, observes and complies with hospital safety policies, emergency procedures, and standard precautions.

Mandatory Education and Inservice Requirements

Qualifications

Education Requirements and Other Requirements

Education Level: High School Diploma or equivalent

Certification/Licensure: Must be able to read, write, and speak English.

Experience Requirements: Prior food service experience necessary. One-year experience in quantity (batch cooking) food production preferred.

Working Conditions: Exposure Category III: Tasks that involve no exposure to blood, body fluids, or tissues, and Category I tasks are not a condition of employment. The normal work routine involves no exposure to blood, body fluids, or tissues. Persons who perform these duties are not called upon as part of their employment to perform or assist in emergency medical care or first aid or to be potentially exposed in some other way.

Seniority level

• Seniority level

  Entry level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Other

• Industries

  Restaurants

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