Nutritional Services Support III (Cook) Full Time at USPI

Oklahoma City, Oklahoma, United States -

Full Time

Start Date

Immediate

Expiry Date

07 Aug, 26

Salary

0.0

Posted On

09 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Sanitation Regulations, Safety Compliance, Production Systems, Healthcare Cooking, Time Management, Equipment Maintenance, Teamwork

Industry

Hospitals and Health Care

Description

I. Position Summary: Prepares food in accordance with current applicable federal, state, and local standards, guidelines and regulations, with Nutritional Services established policies and procedures. Prepares meals for patients and retail operation using proper production systems. Performs duties in a clean and organized manner. Always works as a team member within the entire facility. Performs other duties as assigned. II. Essential Functions: Ø Prepares quality meals in an accurate, efficient and timely manner. Ø Complies with state food service sanitation regulations. Ø Demonstrates thorough knowledge of safety policies and procedures as specified in the department policy and procedure manual. Ø Assists in the enhancement of productivity duties as assigned. Ø Demonstrates excellent attendance & punctuality. Ø Maintains knowledge of equipment. Ø Able to react to change productively and handle other essential task as assigned. Ø Satisfactorily demonstrates the knowledge, skills and abilities to perform the duties outlined in this job description as well as continually demonstrates competency in performing the job duties. III. Accountability: Ø Reports to: Director of Nutritional Services, South Campus Ø Supervises: None IV. Qualifications: Ø High School graduate or equivalent required. Ø Three years of Healthcare institutional cooking preferred. V. Required Physical Demands: Must be able to handle behavioral issues of patients and visitors while under highly stressful and volatile situations. This position will require constant standing/walking, smelling, hearing, color vision and lifting 20-30 pounds. Frequently this position will require twisting, pushing/pulling, bending/stooping. Occasionally this position requires the use of arm and back muscles lifting 20-30 pounds and the use of power equipment. Ø Strength (Lift, Carry, Push, Pull): Heavy (exerting 20-30 pounds of force occasionally, or 10 lbs to 20 lbs of force constantly to move objects) Ø Standing/Walking: Constantly; activity exists 2/3 or more of the time Ø Keyboard/Dexterity: Occasionally; activity exists up to 1/3 of the time Ø Talking (Must be able to effectively communicate verbally): Yes Ø Seeing: Yes Ø Hearing: Yes Ø Color Acuity: No VI. Environmental Conditions: Level: High High exposure to hazardous risks including potential for exposure to infections and communicable diseases, blood and body fluids, electrical equipment and chemicals. Requires occasional exposure to noise, heat and cold. Work requires some exposure to cuts and burns. Hazards will be minimized if universal safety procedures are followed. Must follow standard precautions. May be required to work weekends or flex schedules. Travel may be required. Exposed to weather conditions during travel.

Responsibilities

Prepares quality meals for patients and retail operations following federal, state, and local standards. Maintains a clean and organized workspace while adhering to nutritional services policies and safety procedures.