Cook PRN - Farmington, United States - San Juan Regional Medical Center

Description

Love what you do; Love where you live

The Cook prepares nutritionally balanced, attractive family-style meals for children and staff. Plan menus taking into account the center budget, the foods in season, state and federal nutritional requirements for children. Keep an accurate inventory of supplies and orders replacement of supplies as needed. Child care has special demands in that we care for children who in many instances, cannot care for themselves.

Required Behaviors:

• As you go about fulfilling this mission, your work habits and work relationships should embody SJRMC's values.

These values are our culture, our identity as an organization:
Sacred Trust, Personal Reverence, Thoughtful Anticipation, Team Accountability and Creative Vitality ask more of us than merely completing some list of tasks. Our values ask for a deeper level of commitment, and what is asked of us we freely give because we believe in our mission.

Required Qualifications:

• Must have Food Handler card issued by accredited provider by first day at )
• Must be at least 18 years of age
• Ability to work individually and in a team
• Self-directed
• Ability to prioritize
• Ability to read and follow recipes (verbal, written)
• Excellent customer service skills

Preferred Qualifications:

• Previous experience in large-scale cooking, knowledge of food preparation, cooking methods and schedules

Duties and Responsibilities:

Personal Hygiene:

• Demonstrates proper hand hygiene
• Changes gloves as appropriate and between tasks as appropriate
• Hairnet or cap is worn at all times

Sanitation:

• Maintains a clean and sanitary environment throughout shift
• Sets up and maintains green (soap) and red (sanitizer) buckets throughout shift
• Spills wiped up immediately
• Food objects on floor picked up immediately
• Cleans and sanitizes equipment each shift as indicated by cleaning logs
• Log documentation reflects equipment condition

Food Safety:

• Follows safe food handling guidelines
• Applies ServSafe training to daily task completion throughout shift
• Thaws food per safe food handling guidelines
• Temps food at least every 4 hours and maintains temperature logs throughout shift
• Cools food to standard temperatures in correct timeframe
• Coordinates use of leftovers with supervisor
• Leftovers tightly covered, labeled, dated and used in a timely manner
• Discards outdated food, records on Nonconforming Product Log, and informs supervisor

Food for Patients, Caf and Catering:

• Prepares food according to recipes to meet standards for quality, freshness, taste and appearance
• Reviews menus to determine quantities of foods required
• Prep work is complete and timely
• Schedules cooking to meet timeframes
• Serves food using appropriate portion control utensils
• Consults with supervisor regarding new recipes

Use of Equipment:

• Uses equipment properly and safely
• Reports any food or equipment issues to supervisor
• Cleans and sanitizes equipment each shift as indicated by cleaning logs
• Log documentation reflects equipment condition

Department Education:

• Attends department in-services and meetings
• Participates in QA/PI programs when assigned

Other Duties:

• All HealthStream modules successfully completed
• Each employee is responsible for implementing SJRMC's Service Standards into their daily work:

Safety, Courtesy, Effectiveness, and Stewardship

• Other duties as assigned (demonstrates willingness and follows through with other duties requested)

San Juan Regional Medical Center provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.