Job description

You.
You bring your body, mind, and heart to your work as a Hospital Cook serving the population of the Palouse.
You are eager to join a skilled team providing comprehensive care based on industry best practices.
You want to work in an environment where you can positively impact others’ lives.
You’re great at what you do, but you want to be part of something even greater. Because you believe that while individuals can be strong, the right team is invincible.
Us.
We believe Pullman Regional Hospital is extraordinary.
We are a self-sustaining, patient and employee-focused, award-winning hospital with a unique, open, collaborative and inclusive culture.
On a daily basis, more than 500 employees serve patients and communities through Pullman Regional Hospital, the Foundation, and our network of clinics. We are one of the largest employers in Pullman, WA and a community leader in healthcare and philanthropic activities. Together, we continue to raise the bar of expectation for quality healthcare and the patient experience. In this way, the extraordinary for all others becomes the expected at Pullman Regional Hospital.
Our greatest asset is our people. This is our most worthy investment, and it's why we hire passionate people who are aligned in our mission to nurture and facilitate a healthier quality of life for our region.
Benefits are one of the ways we encourage health for you and your family. Eligible employees have added peace of mind with no monthly premiums for medical, dental, and vision insurance, and family plans starting as low as $160.00 per pay period. Additionally, all employees, their spouses, and children up to 26 years of age receive a 20% discount on services provided at the hospital. But health is more than a well-working body: It encompasses body, mind and social well-being. To that end, we’ve launched a Wellness Program to address your holistic health. Our Wellness Program includes financial incentives, tobacco cessation, counseling, sick, and paid time off. We also offer retirement planning, and tuition reimbursement.
This is an OPEN CONTINUOUS ANNOUNCEMENT and will remain open until December 31, 2022. Eligible applications will be referred at regular intervals OR as additional vacancies occur on an as-needed basis until positions are filled. Referrals will be contingent on the availability of vacant positions.

As a food service worker/barista you will excel at:

Preparing and serving specified food for patients and cafeteria customers, maintaining a safe and sanitary environment.

QUALIFICATIONS:
Education/Training: The ability to read and understand product labels, recipes, and menus. The ability to perform basic math functions including addition, subtraction, multiplication, division, and fractions. The ability to understand specific verbal or written instructions and procedures. Has basic computer skills and knowledge.
Experience: None required.
License/Registration: Washington State Food Handler’s Permit within 30 days of hire.
Population Served: Neonatal, Pediatric, Adolescent, Young Adult, Middle Age, and Geriatric.
Vaccinations: Hepatitis A vaccination is required within first month of hire, with completed series within six months of hire.

ESSENTIAL FUNCTIONS:
Planning and Prioritizing
1. Prioritizes tasks to be accomplished within the time allotted.
2. Budgets time efficiently to accomplish the duties of the position and help with new tasks.
Information Gathering
3. Calculates and collects payment for cafeteria services.
4. Analyzes menu for food items that need advance preparation.
Decision-Making
5. Analyzes patient and non-patient census to determine quantity of food to prepare.
6. Seeks input from affected parties in the process of decision making.
Communication
7. Demonstrates behaviors that promote positive customer relations.
8. Participates in the evaluation process for fellow employees.
9. Communicates with other employees in an open and respectful manner.
Technical Proficiency
10. Receives stores and rotates stock.
11. Accurately follows written menus and patient preference sheets for food preparation and tray set-up.
12. Prepares food according to standardized recipes.
13. Demonstrates proper handling, storage, washing and transporting of all kitchen utensils, pots, pans and dishes.
14. Demonstrates the correct use of cleaning solutions.
15. Demonstrates proper care and use of food service equipment.
16. Stocks pantries according to par levels.
17. Thoroughly sweeps and mops the floors.
Teamwork
18. Works cooperatively with nutrition staff, clinical staff, and other customers.
19. Accepts assigned duties in a cooperative manner.
20. Assumes accountability for own actions.
21. Participates in departmental meetings.
22. Participates in weekly, monthly, and biannual cleaning projects.
Quality
23. Practices high standards of personal hygiene.
24. Cleans work area and equipment to ensure food sanitation.
25. Demonstrates sanitary food handling procedures.
26. Prepares salads, desserts, and sandwiches that are palatable and appetizing in appearance.
Outcomes
27. Evaluates food products for customer acceptance.
28. Checks completed patient trays for accuracy.
29. Serves, delivers, and collects patient trays in designated time frames.
30. Measures and records food and equipment temperature to ensure food safety.
Personal Education
31. Participates in continuing, departmental, and hospital-wide education programs.
Work Effectiveness
32. Involves fellow employees in his/her personal performance evaluation to assess areas for improvement and excellence.
Reliability
33. Comes to work as scheduled and consistently demonstrates dependability and punctuality.
34. Performs the functions of the position without daily supervision.
Education of Others
35. Assists fellow workers in learning new tasks.
Creating a Safe Work Environment
36. Identifies safety concerns and actively seeks to resolve these issues.
Stewardship
37. Assumes the willingness to be accountable for the well-being of the larger organization by operating in service, rather than in control, of those around us.
Ethical Conduct
38. Consistently communicates and collaborates with colleagues about decisions which involve legal and ethical issues.

NON-ESSENTIAL FUNCTIONS:
1. Distributes patient trays.
2. Assists the cook with food preparation as necessary.
3. Orders approved supplies from Resource Materials Management.
4. Assists in preparation and service of catered events.
5. Performs other non-essential functions as requested.

PHYSICAL DEMANDS:
Sitting: 5%. Standing/Walking: 95%.
Occasional lifting/carrying of lettuce buckets, dish racks, cases of food and silverware soaking tubs weighing up to 30 pounds.
Frequent carrying of food, equipment, and supplies used in food preparation weight up to 30 pounds.
Occasional pushing/pulling of the tray cart and other carts weight up to 150 pounds.
Occasional climbing of stairs to reach other levels of the building and using a step stool in the department.
Occasional stooping/kneeling/crouching to retrieve stock, food, and dishware from low shelves.
Frequent reaching/handling/fingering to perform all aspects of food preparation, count change, operate computer and answer the telephone.
Frequent talking/hearing/seeing to perform food preparation and cafeteria service.

ENVIRONMENTAL CONDITIONS:
Location: Inside.
Minimal risk of injury due to proximity of moving parts on computer printer, typewriter, and copier.
Occasional exposure to extreme cold temperature changes while working in the walk-in freezer/cooler.
Frequent exposure to wet conditions from hand washing, dish washing, and food preparation.
Frequent exposure to noise from the dish machine.
Frequent exposure to injury due to moving or mechanical parts from the dish machine and mixer.
Frequent exposure to toxic and caustic materials with the use of bleach and oven cleaner
Minimal exposure to biohazardous materials.

Location: Food Services
Schedule: Full Time, Rotating, Variable

Job Type: Full-time

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