Per Diem Cook - Las Vegas, United States - University Medical Center of Southern Nevada

Description

Salary: $22.52 Hourly

Location : Las Vegas, NV

Job Type: Per Diem

Job Number: 24-PDCOOK

Department: FOOD SVCS

Opening Date: 05/10/2024

Closing Date: 5/17/2024 5:00 PM Pacific

Position Summary

As an academic medical center with a rich history of providing life-saving treatment in Southern Nevada, UMC serves as the anchor hospital of the Las Vegas Medical District, offering Nevada's highest level of care to promote successful medical outcomes for patients.

We are home to Nevada's ONLY Level I Trauma Center, Designated Pediatric Trauma Center, Burn Care Center, and Transplant Center. We are a Pathway Designated facility by ANCC, and we are on our journey to Magnet status.

**PER DIEM OPENING**

Position Summary:
Prepares meal entrees and food for special functions, prepares the cafeteria and patient menus, prepares checklists for food handlers and ensures compliance with health and safety standards.

Job Requirement

Education/Experience:
Equivalent to high school graduation and three (3) to five (5) years of culinary experience.

Licensing/Certification Requirements:
Must possess a valid Clark County Health Department Food Handler Safety Training Card.

Additional and/or Preferred Position Requirements

•Recent documented (within the last (3) three years) cooking experience

•3 years of high volume industrial culinary experience

•Preferred experience in a healthcare setting

•Preferred experience with modified diets

•Available to work all shifts, including graveyard, seven (7) days a week, as needed

Knowledge, Skills, Abilities, and Physical Requirements

Knowledge of:
Food measurement conversions; food preparation techniques; inventory techniques; food and health requirements as governed by federal and state laws and regulations; department and hospital safety practices and procedures; patient rights; infection control policies and practices; handling, storage, use and disposal of hazardous materials; department and hospital emergency response policies and procedures.

Skill in:
Monitoring and assigning work activities; preparing nutritionally balanced menus; determining quantity of food required; maintaining proper sanitation in food handling; using kitchen and cafeteria equipment, e.g., ovens, meat slicers and mixers; communicating effectively in oral and written forms; establishing and maintaining effective working relationships with all personnel contacted in the course of duties; efficient, effective and safe use of equipment.

Physical Requirements and Working Conditions:
Mobility to work in a typical kitchen setting and use a variety of cooking equipment; stamina to remain standing under adverse environmental conditions for an extended period of time; hearing and speech to communicate effectively in person. Strength and agility to exert up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. Work is subject to shift and weekend assignments.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this classification.

Per Diem and Temporary Employees are not eligible to receive benefits.

01

This position is a non-benefited, per diem (on-call as needed basis) position. Per Diem (PD) employee work assignments add to or substitute for staff on a pre-scheduled basis or as needed on a day-to-day basis, as determined by UMC and are non-benefitted. If you are interested, please make sure when completing the application check off the box "per diem" to the question, "What type of work you will accept" and please check off yes below.

• Yes
• No

02

If you are selected for this position, you may be required to provide original documentation verifying your High School diploma or GED. Do you have such documentation?

• Yes
• No

03

How many years of culinary experience do you have?

• 0 to less than 2 years
• 2 years to less than 5 years
• 3 years to less than 5 years
• 5 to less than 10 years
• 10 years and more

04

What best will describe your knowledge and skills relevant to this position? Select as many as applies.

• Knowledge of modified diets
• At least 2 years of high volume industrial culinary experience
• Recent cooking (within the last three (3) years) experience in a HEALTHCARE setting
• None of the Above

05

Will you be available to work all and unset shifts (days, swings, nights, weekend)?

• Yes
• Most of the time and depends on my schedule
• No

06

I understand that my answers to the supplemental questions alone will not qualify me for the position. I must back them up by stating clearly those qualifications relevant to experience, education level, and certifications when completing the application in order to be qualified.

• Yes, I understand and will include those qualifications relevant to experience, education level, and certifications when completing the application.

Required Question