Cook - $2,000 sign on bonus at Winner Regional Healthcare Center

Winner, South Dakota, United States -

Full Time

Start Date

Immediate

Expiry Date

12 Aug, 26

Salary

21.45

Posted On

14 May, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Serv Safe Guidelines, Standardized Recipes, Therapeutic Diets, General Nutrition, Kitchen Equipment Operation, Food Safety, Temperature Monitoring, Inventory Management, Communication Skills, Time Management, Customer Service, Sanitation, Infection Control, Problem Solving, Teamwork

Industry

Hospitals and Health Care

Description

Description Position Summary: The role of cook performs the following duties but is not limited to: prepares, cooks and seasons food needed for patients, residents, cafeteria, and specialty events. Uses standardized recipes to prepare foods and follows the serv safe guidelines. Will be responsible to follow production sheets for daily and weekly menus. Maintains census records and other required forms. Must have good listening skills to effectively communicate with co-workers; Must be able to establish effective working relationships with co-workers and all departments; Must understand and comply with all quality control standards. Equipment Operated but not limited to: Mixers, slicers, steam kettles, food grinders, food processor, ovens, grill, knives, steam and convection ovens, refrigerators/freezers. Deals courteously and in a professional manner with employees, residents, patients, family, visitors and physicians. Requirements Education/Experience: H.S. Graduate or GED; On-the-job training will be provided; however, previous experience in food preparation and service is highly desirable. Required Credentials (Licensure, Certification, or Registration): None required. Employment Variables: Hiring for Full time, Part time, or PRN Initial Tuberculosis (TB) test and drug screening is required by Winner Regional Health. Rubella titer will also be drawn upon hire and immunization is required if no past exposure or indication of immunization. Required to wear name tag provided by WRH and to follow the dress code. Job Knowledge and Skills: Ability to read, write, speak and understand the English language. Excellent oral and written communication skills. Ability to deal with people in a professional manner. Knowledge of therapeutic diets and general nutrition. Direct Supervisor: Certified Dietary Manager PART II: Code of Conduct Honesty We will do the right thing at all times, even if it is difficult, maintaining strong, ethical practices. We protect the confidentiality of others, including patients, staff and the facility as a whole. We will take responsibility for our actions. Expertise We will demonstrate superior judgment, training and skill, at all times, demonstrating professionalism while doing so. We will perform all aspects of our job to the best of our ability, utilizing all resources and tools available. Approachability We will be non-judgmental, friendly, and open and willing to listen to everyone we come into contact with while performing our duties. We are humble and learn from others. Respect We will be understanding and sensitive to others’ feelings; caring and responding in a manner that sets them at ease, keeping the situation in perspective without minimizing others’ feelings or reactions. We will listen to others with full attention in a sincere, civil fashion, being careful not to be judgmental of the speaker. We maintain composure when facing conflict and avoid jumping to conclusions and defaming another’s name. Teamwork We willingly work together with a common approach, trusting and supporting members of our organization, using our skills and resources, sharing information to achieve a common aim. PART III: ESSENTIAL FUNCTIONS Essential functions are critical or fundamental to the performance of the job. They are the major functions for which the person in the job is held accountable. Following are the essential functions of the job, along with the corresponding performance standards. Cook Consistently follows all Serv Safe Guidelines. Consistently ensures the proper temperatures of food items during such as cooking, holding, cooling, reheating, and storage. Consistently monitors and records all temperatures of foods as outlined in Serv Safe guidelines. Consistently uses standardized recipes for all food preparation items. Consistently follows menus and production worksheets when preparing food items. Effectively uses time to ensure meals are completed within established time frames. Demonstrates safety behaviors/infection control when testing food for appearance, smell and taste. Utilizes supervisor appropriately when issues surface related to quality, changes in menus etc. Consistently requisitions food and supplies from storeroom and freezers in accordance with menu requirements and established usage patterns. Consistently demonstrates the ability to prepare adequate amounts of food according to amounts ordered to avoid over-production and waste. Routinely checks menu board and plans accordingly to ensure adequate amounts of food items needed for special functions are available. Consistently returns food and supplies to storeroom and freezers in accordance with established storage practices. Consistently demonstrates proper use and sanitation of equipment and work areas as assigned or needed. Team Member Consistently treats all peers with respect. Consistently uses tact and understanding when talking to all Winner Regional employees. Complies with the standards, policies and procedures of Winner Regional. Consistently goes directly to the manager with issues that have not been resolved by talking directly to team member. Consistently takes the initiative to help others no matter who they are or what historical issues there have been. Consistently demonstrates no biases to peers. Helps all new employees learn the role and belong to the team. Praises team mates who do good work and uses please and thank you when team members help out. Utilizes and adheres to appropriate/techniques with hazardous chemicals, blood and body fluids, medical waste and/or equipment. Finds replacement when absent. Reliability/Dependability Demonstrates a high level of dependability in all job aspects. Shows commitment/dedication and accountability, and follows through on all projects, goals, and aspects of one’s work. Completes all assigned tasks on time and with minimal supervision. Arrives at work on time every day. Is available for work on a consistent and timely basis with infrequent unplanned absences. Fulfills all commitments made to peers, co-workers and supervisor. Works to achieve agreement by offering alternatives on time frames or objectives that can be realistically met. Conscientious, thorough, accurate, and reliable when performing and completing job tasks. Attention to Detail Thoroughness in accomplishing a task with concern for all the areas involved. Monitors and checks work. Plans and organizes time and resources efficiently. Double checks the accuracy of information and work product to ensure quality and consistent work. Provides information to others on a timely basis and in a usable format. Carefully monitors the details and quality of own and other’s work. Expresses concern that things be done right, thoroughly, and precisely. Completes all work according to procedures and standards. Problem Solving Builds a logical approach to address problems or opportunities. Manage the situation at hand by drawing on one’s own knowledge and experience base, and calling on other references and resources as necessary. Identifies the information needed to solve a problem effectively. Acknowledges when one doesn’t know something and takes steps to find the accurate answer. Analyzes and solves problems by dealing with facts and not blaming others. Strikes a balance between being participative (i.e., involving team members in decisions) and being directive by weighing the needs of the team and the situation. Understands the organization and how decisions affect other internal areas. Formulates alternative/creative solutions to problems. Drive/Productivity Demonstrates concern for achieving or surpassing results against an internal or external standard of excellence. Shows a passion for improving the delivery of services with a commitment to continuous improvement. Gets the job done by doing whatever it takes, within an appropriate time frame. Handles and delivers multiple projects simultaneously. Implements plans and makes mid-course changes when necessary to achieve goals. Shows persistence in overcoming obstacles. Ensures follow-through to produce desired results. Patient Focus/Customer Service Demonstrates concern for meeting the needs of those who depend on one’s services by ensuring their full satisfaction. Includes patients, significant others, family members, co-workers, managers, students, internal and external professional staff, and community members. Asks questions to identify the needs and expectation of others. Considers the impact on external and internal customers when taking action or carrying out one’s own job tasks. Builds a relationship with the customer in order to anticipate and serve their needs. Continually seeks efficient ways of providing services by minimizing procedural requirements. Looks for creative approaches to providing or improving services that may increase efficiency or decrease costs. Takes personal responsibility for resolving service problems brought to one’s attention. Effectively and professionally works with upset patients and/or customers in order to bring resolution or compromise to a situation. Demonstrates a high level of compassion and sensitivity and follows through with actions for the patient and/or customer. Teamwork Works well and partners with others to achieve organizational and team goals and objectives. Openly shares information, knowledge and expertise with team coworkers. Cooperates with other members to achieve best outcomes for the patient. Works with team members to attain goals. Puts accomplishing the interests of the organization ahead of accomplishing individual goals. Actively works to remove barriers in order to enhance team effectiveness. Utilizes team members’ skills to accomplish goals. Demonstrates respect for the opinions of others. Identifies and promotes solutions to benefit everyone involved. Keeps people informed and up-to-date. Shares information and own expertise with others to enable them to accomplish group goals. Adaptability and Flexibility Responds to change with a positive attitude and a willingness to learn new ways to accomplish work activities and objectives. Displays flexibility and openness in daily work and encourages others to remain open-minded. Adapts own attitudes and behaviors to work effectively with different people and situations. Accepts and readily adapts to changing priorities, better ideas, strategies, procedures, and methods. Maintains work effectiveness in new situations. PART IV: COMPLIANCE Compliance Must comply with the Corporate Compliance Policy and all laws, rules, regulations and standards of conduct relating to the position. The employee has a duty to report any suspected violations of the law or the standards of conduct to the Compliance Officer or the Chief Executive Officer. PART V: PHYSICAL AND MENTAL REQUIREMENTS General Activity In a regular workday, employee may: Sit 1 Hours at a time; up to 1 Hours during the day Stand 3 Hours at a time; up to 6 Hours during the day Walk 3 Hours at a time; up to 4 Hours during the day Motion Employee is required: (In terms of a regular workday, "Occasionally" equals 1% to 33%, "Frequently" 34% to 66%, "Continuously", greater than 67%.) Bend/Stoop Frequently Kneel, Duration 30 sec Occasionally Squat Occasionally Balance Occasionally Crawl, Distance Not at all Twist Occasionally Climb, Height Occasionally Keyboarding/Mousing Occasionally Reach above shoulder level Occasionally Preparing Foods Frequently Physical Demand Employee’s job requires he/she carry and lift loads from the floor, from 12 inches from the floor, to shoulder height and overhead. Employee’s job requires a pushing/pulling force to move a load (not the weight of the load). Physical Demand Classification: Carrying/lifting weight and pushing/pulling force: Medium Occasionally 50 lbs. Frequently 25 lbs. Constantly 10 lbs. Sensory Requirements: Yes/No Explanation (if Yes) Speech Expressing or exchanging ideas by means of the spoken word. Those activities in which they must convey detailed or important spoken instructions to other workers accurately, loudly, or quickly. Yes Must be able to express or exchange ideas by means of the spoken word. May be required to convey detailed or important spoken instructions to other workers accurately, loudly or quickly. Vision (VDT) Are there specific vision requirements for the job? Yes To read recipes, directions; observe food appearance Hearing Ability to receive detailed information through oral communications, and to make fine discriminations in sound; i.e., making fine adjustments on machine parts, using a telephone. Yes Must be able to hear oven buzzers and machinery. Smell Must have the ability to smell Yes Food aroma Taste Must have the ability to taste Yes Discern food taste Environmental Factors Yes/No Explanation (if Yes) Working on unprotected heights No Being around moving machinery Yes Kitchen equipment Exposure to marked changes in temperature and humidity Yes Refrigerators/freezers Driving automotive equipment No Wearing personal protective equipment Yes Gloves, goggles, hair nets Exposure to atmospheric conditions (i.e. fumes, dust, odors, mists, gases, or poor ventilation) Yes cleaning chemicals Exposure to extreme noise or vibration Yes Kitchen equipment Exposure to blood, body fluids and waste No Exposure to radiation No Exposure to other hazards (i.e. mechanical, electrical, burns, or explosives) Yes Cleaning chemicals, ovens Emotional/Psychological Factors Yes/No Explanation (if Yes) Stress: Exposed to stressful situations Yes Exposed to stressful situations which may include, but not limited to, occasional sudden change in work load and meeting meal deadlines. Concentration: Must be able to concentrate on work tasks amidst distractions. Yes Kitchens are noisy-must be able to concentrate on own work i.e. use of blender/food grinders/slicers. Must exert self-control. Yes As above. Cooks in small work area must be able to work under tight conditions. PART VI: JOB RELATIONSHIPS Supervises 1 No supervisory responsibilities 0 Supervisory responsibility # Direct Reports: # Indirect Reports: Age of Patient Populations Served 0 Neonates: 1-30 days 1 Infant: 30 days - 1 yr 1 Children: 1- 12 yrs 1 Adolescents: 13- 18 yrs 1 Adults: 19- 70 yrs 1 Geriatrics: 70+ yrs 1 All 0 Not applicable Internal Contacts 0 Patients 1 Providers: (i.e. Physicians, Therapists, Social Workers) 1 Staff: (i.e. clinical and administrative support staff) 0 Volunteers 0 Others: External Contacts 0 Patients 1 Families/Significant Others 0 Providers 1 Vendors 0 Community and Health Agencies 0 Regulatory agencies 0 Other: Job Applicants

Responsibilities

Prepares and cooks food for patients, residents, and cafeteria events following standardized recipes and Serv Safe guidelines. Responsible for monitoring food temperatures, maintaining production sheets, and ensuring the sanitation of kitchen equipment.