Job description

Position Summary The Cook works under the operational supervision of the Executive Chef, providing excellent food service to all individuals in the hospital. The Cook is responsible for providing nourishing food to all patients, medical providers, employees and guests under sanitary conditions as directed and in accordance with established policies and procedures. This team member is trusted to deliver the highest quality of service, maintaining compliance with all professional, DNV, Federal and State Standards. This position is expected to meet all reasonable needs of the position and perform other duties as required by management. Minimum Requirements for This Position This position requires: • Knowledge of Federal and State regulatory agency standards related to the position. • Cognitive, physical, and technical ability to manage performance in an accurate and timely manner. • The ability to retrieve, communicate and present data both verbally and written. • Inform the immediate supervisor of any product shortages and equipment needs. • Must manage time effectively with minimum supervision. • Must be able to handle a flexible schedule. • Requires the physical ability to stand for long periods of time, bend or reach to a height of 6 feet. • Requires normal, corrected vision range and absence of color blindness. Requires the ability to distinguish letters or symbols. • Requires hand/eye coordination. Requires normal sense of smell, taste, touch, and communication skills. 2 Job Description CORE VALUES • Compassion – Embrace every individual’s physical, emotional, ethical, and personal concerns. • Community – Valuing each other while encouraging individual contribution and accountability. • Excellence – Commitment to the highest standards of service and performance while striving for continuous improvement • Integrity – Honesty, justice, and consistency for all patients, providers, and other relationships. • Respect – Respecting the honor and worth of every person we meet and upholding a community built on teamwork. HOSPITAL MISSION, VISION & STANDARDS • Supports hospital philosophy, mission, vision and values. • Adheres to all plans, policies and procedures. Accepts and supports changes. • Adheres to dress code and personnel policies. PATIENT SAFETY • Demonstrates adherence and participation in the hospital patient safety program. • Appropriately utilizes internal reporting systems to protect and improve patient safety. • Demonstrates full knowledge of the infection control policies and procedures. EDUCATION & DEVELOPMENT • Maintains all necessary licensure and certifications without management follow-up. • Participates in all necessary departmental/hospital-wide educational offerings. • Attends unit/department staff meetings. • Completes quarterly and annual education as necessary without management follow-up. 3 COOK The following are bullet points summarizing the key actions and job activities associated with position and may be a combination of hospital-wide and department specific standards. FOOD PREPARATION & SERVICE • Follows routine meal schedules and serving times. • Keeps food waste to a minimum. • Prepares food for special events and meetings and assists planning in a cooperative manner. • Assesses patient status/needs and adapts to provide individualized service. • Appropriately documents required information. • Maintains department equipment and supplies as assigned. FOOD & KITCHEN SAFETY • Cleans and maintains the kitchen in a safe and sanitary manner including floors, walls, all equipment and utensils. • Performs dish washing of all necessary and designated items. • Consults with the registered Dietitian as required. • Delivers food in an efficient and sanitary manner while following all state and DNV standards. • Appropriately follows safety standards and proper food handling standards for the kitchen. • Communicate to supervisor if non-essential employees are in the kitchen when they are not designated in the kitchen. HOSPITALITY SERVICES • Takes responsibility for the Bistro image in the hospital lobby, ensuring a professional and clean presentation. • Stocks and maintains the coffee machine in the front lobby. • Stocks and maintains cleanliness of refrigerators and snack stations in the physician lounge and meeting/break rooms. • Monitors customer and patient satisfaction.

Job Type: Part-time

Pay: $20.00 per hour

Benefits:

• 401(k)
• 401(k) matching

Schedule:

• Day shift
• Monday to Friday
• Night shift
• Weekend availability

Ability to commute/relocate:

• Richardson, TX 75080: Reliably commute or planning to relocate before starting work (Required)

Application Question(s):

• PRN-Status

Experience:

• Food service: 2 years (Required)

License/Certification:

• ServSafe (Required)

Work Location: In person

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