COOK PRN

River Vista Behavioral Health; Madera (CA); On-site; USD 38,000 - 52,000; Full time

Job summary

River Vista Behavioral Health invites applications for a Cook to join the Dietary Services Team. The role involves preparing and serving breakfast, lunch and dinner for patients and staff, following the approved menu cycle and production sheets.

A strong candidate will have a High School diploma or equivalent, a Food Handler Certification, and at least two years of quantity cooking experience with knowledge of modified diets and sanitation practices.

Qualifications

• High School diploma or equivalent; Food Handler Certification required.
• Two years’ experience in quantity cooking; knowledge of modified diets; sanitation training.

Responsibilities

• Open and organize the kitchen for daily operations.
• Follow approved menus and production sheets.
• Prepare and portion meals according to menus.
• Prepare cold desserts and beverages as required.
• Maintain clean, safe work area and proper sanitation of cafeteria line.

Skills

Food safety

Large quantity cooking

Teamwork

Communication

Education

High School diploma or equivalent

Food handler certification

Tools

Ovens and mixers

Job description

Responsibilities

River Vista Behavioral Health sits along the bluffs overlooking the San Joaquin River, this brand new, 128-bed facility, will provide high-quality and advanced behavioral health services to residents and visitors in the Central Valley. The new hospital will employ more than 250 people, including clinicians, nurses, mental health technicians, support staff and administration. We are currently seeking a forward thinking and compassionate Cook to be part of our Dietary Services Team. The Cook is responsible for the preparation and service of breakfast, lunch and dinner meals for patients and facility staff according to the approved menu cycle and production sheets.

Qualifications

Education: High School diploma or equivalent preferred. Will be required to complete Food Handler Certification.

Experience: Two (2) years’ experience in quantity cooking, preferred; basic knowledge of modified diets; training in food service sanitation and possession of food service food handler’s permit as required; experience utilizing industrial kitchen equipment and utensils.

Standards of Performance

• Open the kitchen and ensure organization of daily events.
• Comply with facility and departmental policies and procedures regarding food services offered.
• Follow menus and recipes as provided by the Dietary Director and Dietitian
• Prepares and portion food according to menu.
• Prepares cold desserts
• Maintains adequate supply of food by pre-prepping meals for the following shift and next day.
• Prepare meals and beverages according to menu cycle and daily production sheet, provides Dietitian attention to attractive and tasteful meals.
• Maintain clean ands safe work area, leaves area clean for nexr shift.
• Maintains cafeteria line in a clean ans sanitary manner.
• Record temperature of refrigerator and document readings
• Accurately prepare food for modified diets, consulting with Dietitian as required.
• Adhere to standards of food temperatures during cooking, serving and storage of leftovers.
• Support facility-wide quality/performance improvement goals and objectives.
• Maintain confidentiality of facility employees and patient information.
• Support and encourage harmonious working relationship within the department, as well as with all employees in the facility.

Knowledge, Skills, And Abilities

• Knowledge of basic therapeutic diets.
• Knowledge of basic food service sanitation.
• Knowledge of food portion and waste control.
• Knowledge of industrial kitchen operations and procedures.
• Knowledge of industrial equipment and utensils.
• Knowledge of basic equipment repairs and adjustments.
• Skill in organizing and prioritizing workloads to meet deadlines.
• Skill in telephone etiquette and paging procedures.
• Effective oral and written communication skills.
• Ability to cook in large quantities.
• Ability to perform office procedures in absence of the Food Services Director
• Ability to read menus and recipes.
• Ability to communicate effectively with patients and co-workers.
• Ability to adhere to safety policies and procedures.
• Ability to work as a team player.
• Ability to demonstrate tact, resourcefulness, patience and dedication.
• Ability to accept direction and adhere to policies and procedures.
• Ability to recognize the importance of adapting to the various patients age groups.
• Ability to work in a fast-paced environment.
• Ability to meet corporate deadlines.
• Ability to react calmly and effectively in emergency situations.

Physical, Mental, And Special Demands

• Ability to manipulate various kitchen equipment and utensils.
• Ability to read menus and recipes.
• Ability to work within deadlines.
• Ability to stand and walk about the kitchen and facility frequently.
• Ability to stand up to 8 hours at a time.
• Ability to lift at least 50 pounds and to push and pull up to 50 pounds.
• Ability to work in temperatures ranging from -0°F. To 100°F. and higher
• Ability to stoop,kneel and bend daily
• Ability to reach, twist and turn above and below the waist
• Ability to use both hands to accomplish assigned duties
• Prepare to handle hazardous chemicals as needed
• Ability to see, taste, smell and hear to assess products served and produce a safe work

Machines, Tools, Equipment, And Other Work Aides

• Food and non-food supplies.
• All kitchen equipment including ovens, mixers, steamers, toasters, steam tables, knives, slicer, tilt skillet, dishwasher, coffee maker, and hand held kitchen equipment and utensils.
• Telephone and paging system.
• Recipe books, menus, production sheets.
• Business office machines.
• Policies, procedures, plans and program manuals

Additional Requirements

A strong knowledge of The Joint Commission, HCFA, OSHA regulations, and patient rights standards and all other applicable federal and state laws and regulations governing mental health care facilities.

One of the nation’s largest and most respected hospital companies, Universal Health Services, Inc. (UHS) has built an impressive record of achievement and performance. Steadily growing from a startup to an esteemed Fortune 500 corporation, UHS today has annual revenue nearing $10 billion. UHS is recognized as one of the World’s Most Admired Companies by Fortune; ranked #276 on the Fortune 500, and listed #275 in Forbes inaugural ranking of America’s Top 500 Public Companies.

EEO Statement

All UHS subsidiaries are committed to providing an environment of mutual respect where equal employment opportunities are available to all applicants and teammates. UHS subsidiaries are equal opportunity employers and as such, openly support and fully commit to recruitment, selection, placement, promotion and compensation of individuals without regard to race, color, religion, age, sex (including pregnancy, gender identity, and sexual orientation), genetic information, national origin, disability status, protected veteran status or any other characteristic protected by federal, state or local laws.

We believe that diversity and inclusion among our teammates is critical to our success.