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Cook, Food & Nutrition Services
•30 days ago
| Hours | Full-time, Part-time |
|---|---|
| Location | Ogden, Utah |
About this job
Under limited supervision, performs operative functions requiring independent judgment as specified on job routine/task schedules, and according to established departmental procedures.
Accountable for adhering to ORMC mission, including meeting behavioral expectations (compassion, caring and confidentiality), providing excellence in health care delivery, supporting dignity of all persons (empowerment) and responsible stewardship of resources.
Prepares food using a variety of utensils and equipment according to standardized recipes.
Bakes, roasts, broils, fries and steams food products as required.
Ensures that standards of food preparation and service that have been established by hospital management are maintained.
Reviews production orders and plans cooking schedules to complete products at appropriate times.
Cuts and portions prepared products for distribution to service areas.
Serves food products as required.
Accesses recipes using departmental software systems.
Follows hospital adopted HACCP plans to maintain optimal Food & Nutrition services sanity and safety conditions and to assure compliance with hospital, local and state regulations and codes.
Follows guidelines that maintain safety for oneself, patients, visitors and co-workers and if classified as a category I or II employee under OSHA regulations, adheres to OSHA standards by wearing personal protective equipment, following universal precautions and being knowledgeable about blood borne pathogens.
Must maintain a current Utah Food Handler's Permit.
2 years food service experience required.
Catering, room service, cafeteria, exhibition cooking, buffets, food prep and receiving.
Hotel or restaurant experience preferred.
Skilled, experience cook to work with experience team.
This flexible position will learn many positions in the kitchen and provide relief and coverage during high volumes.
The ability to read, follow oral and written directions and communicate in English required.
Lifting 25 pounds, standing long periods, bend, carry, push, handle items (including heated utensils, hot water and flame for cooking purposes) while performing duties.
Accountable for adhering to ORMC mission, including meeting behavioral expectations (compassion, caring and confidentiality), providing excellence in health care delivery, supporting dignity of all persons (empowerment) and responsible stewardship of resources.
Prepares food using a variety of utensils and equipment according to standardized recipes.
Bakes, roasts, broils, fries and steams food products as required.
Ensures that standards of food preparation and service that have been established by hospital management are maintained.
Reviews production orders and plans cooking schedules to complete products at appropriate times.
Cuts and portions prepared products for distribution to service areas.
Serves food products as required.
Accesses recipes using departmental software systems.
Follows hospital adopted HACCP plans to maintain optimal Food & Nutrition services sanity and safety conditions and to assure compliance with hospital, local and state regulations and codes.
Follows guidelines that maintain safety for oneself, patients, visitors and co-workers and if classified as a category I or II employee under OSHA regulations, adheres to OSHA standards by wearing personal protective equipment, following universal precautions and being knowledgeable about blood borne pathogens.
Must maintain a current Utah Food Handler's Permit.
2 years food service experience required.
Catering, room service, cafeteria, exhibition cooking, buffets, food prep and receiving.
Hotel or restaurant experience preferred.
Skilled, experience cook to work with experience team.
This flexible position will learn many positions in the kitchen and provide relief and coverage during high volumes.
The ability to read, follow oral and written directions and communicate in English required.
Lifting 25 pounds, standing long periods, bend, carry, push, handle items (including heated utensils, hot water and flame for cooking purposes) while performing duties.
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