Sign In
 [New User? Sign Up]
Mobile Version

COOK - (29583)

Universal Health Services


Location:
TUCSON, AZ
Date:
04/19/2018
2018-04-192018-05-18
Job Code:
29583
Universal Health Services
Apply on the Company Site
  •  
  • Save Ad
  • Email Friend
  • Print
  • Research Salary

Job Details

Deltek Talent Management - COOK - (29583)

Job Details


COOK - (29583)

Facility Name
Palo Verde Behavioral Health
Location
TUCSON, AZ 85712 US (Primary)
Career Area
Support & Entry Level
Category
Support Staff
Job Description

::

One of the nation’s largest and most respected hospital companies, Universal Health Services, Inc. (UHS) has built an impressive record of achievement and performance. Steadily growing from a startup to an esteemed Fortune 500 corporation, UHS today has annual revenue nearing $10 billion. In 2017, UHS was recognized as one of the World’s Most Admired Companies by Fortune; ranked #276 on the Fortune 500, and listed #275 in Forbes inaugural ranking of America’s Top 500 Public Companies.

Our operating philosophy is as effective today as it was 40 years ago: Build or acquire high quality hospitals in rapidly growing markets, invest in the people and equipment needed to allow each facility to thrive, and become the leading healthcare provider in each community we serve.

Headquartered in King of Prussia, PA, UHS has more than 81,000 employees and through its subsidiaries operates more than 320 acute care hospitals, behavioral health facilities and ambulatory centers in the United States, Puerto Rico, the U.S. Virgin Islands and the United Kingdom.

Palo Verde Behavioral Health (PVBH) is a 84 bed  private psychiatric facility providing inpatient and intensive outpatient psychiatric services through treatment programs tailored to our patients needs for the purpose of creating positive outcomes. PVBH will build on the excellent skills of our current Psychiatrists, licensed registered nurses, clinical social workers and licensed professional counselors to support these programs.

 Mission Statement

The mission of Palo Verde Behavioral Health is to provide the highest quality of psychiatric patient care through treatment programs focused on improving the lives of our patients and ensuring their experience during their stay supports their road to recovery.

Vision Statement

Palo Verde Behavioral Health will be recognized as the premier regional provider of innovative, compassionate behavioral health services, which enhance the health of our community. We will exceed the expectations of those served, maintain the highest standards, and promote a rewarding work environment.

JOB DESCRIPTION:  

The Cook is responsible for the preparation and service of breakfast, lunch and dinner meals for patients and facility staff according to the approved menu cycle, recipes and production sheets.  This position is considered per diem or as needed.

 

Job Requirements

::

JOB REQUIREMENTS:
 

Education:                 Training in food service sanitation and possession of food service food    handler’s permit as required

Experience:               Must have at least two (2) years experience in quantity cooking, a basic knowledge of modified diets; experience utilizing industrial kitchen equipment and utensils; and some prior kitchen supervisory experience helpful.

PRIMARY RESPONSIBILITIES:

  1. Open the kitchen and ensure organization of daily events.
  2. Comply with facility and departmental policies and procedures regarding food services offered.
  3. Follow menus and recipes as provided by the Dietary Manager and Dietician.
  4. Prepare meals and beverages according to menu cycle and daily production sheet, providing
            attention to attractive and tasteful meals.
  5. Accurately prepare food for modified diets, consulting with Dietician as required.
  6. Complete and prepare meals in a timely manner as prescribed by posted meal times.
  7. Follow posted cleaning schedule and ensure a clean work area and dining room at all times.
  8. Document refrigeration and dish machine temperatures according to posted schedules.
  9. Adhere to standards for food temperatures during cooking, serving and storage of leftovers.
  10. Maintain walk-in freezer and storerooms in an orderly fashion, and properly date and label all
            food items.
  11. Adhere to appropriate portion control and avoid over production.
  12. Comply with established guidelines for sanitation and safety.
  13. Provide leadership to the other food service staff during shift.
  14. Interact with patients in the serving line, offering assistance in the selection of a nutritionally
            balanced meal.
  15. Support and encourage harmonious working relationships within the department, as well as with
            all employees in the facility.
  16. Report any equipment malfunction immediately to the Food Service Manager.
  17. Provide assistance with washing dishes and maintaining dish room in a clean and orderly fashion.
  18. Adhere to facility, department, corporate, personnel and standard policies and procedures.
  19. Attend all mandatory facility in-services and staff development activities as scheduled.
  20. Adhere to facility standards concerning conduct, dress, attendance and punctuality.

 

  1. Support facility-wide quality/performance improvement goals and objectives.

  2. Maintain confidentiality of facility employees and patient information.

  3. Responsible for turning off all equipment, inspecting the kitchen for cleanliness and locking the department at the end of the day.

    Note: The essential job functions of this position are not limited to the duties listed above.

    KNOWLEDGE, SKILLS, AND ABILITIES:

    THIS SECTION DESCRIBES WHAT KNOWLEDGE, SKILLS AND ABILITIES AN EMPLOYEE IN THIS POSITION SHOULD CURRENTL Y POSSESS THIS LIST MA Y NOT BE COMPLETE FOR ALL KNOWLEDGE, SKILLS AND ABILITIES REQUIRED FOR THIS POSITION.

     

     

  4. Knowledge of basic therapeutic diets.

  5. Knowledge of basic food service sanitation.

  6. Knowledge of food portion and waste control.

  7. Knowledge of industrial kitchen operations and procedures.

  8. Knowledge of industrial equipment and utensils, and skill in utilizing such.

  9. Knowledge of basic equipment repairs and adjustments.

  10. Skill in organizing and prioritizing workloads to meet deadlines.

  11. Skill in telephone etiquette and paging procedures.

  12. Effective oral and written communication skills.

  13. Ability to cook in large quantities.

  14. Ability to perform office procedures in absence of the Food Service Manager.

  15. Ability to read menus and recipes.

  16. Ability to communicate effectively with patients and co-workers.

  17. Ability to adhere to safety policies and procedures.

  18. Ability to use good judgment and to maintain confidentiality of information.

  19. Ability to work as a team player.

  20. Ability to demonstrate tact, resourcefulness, patience and dedication.

  21. Ability to accept direction and adhere to policies and procedures.

  22. Ability to recognize the importance of adapting to the various patient age groups (adolescent,
    adult and geriatric).

  23. Ability to work in a fast-paced environment.

  24. Ability to meet corporate deadlines.

  25. Ability to react calmly and effectively in emergency situations.  

     

    PHYSICAL, MENTAL, AND SPECIAL DEMANDS:

    MODIFICATIONS TO THE MANNER IN WHICH THIS JOB MAYBE PERFORMED WILL BE REVIEWED ON A CASE BY CASE BASIS.

     

  26. Ability to manipulate various kitchen equipment and utensils.

  27. Ability to read menus and recipes.

  28. Ability to work within deadlines.

  29. Ability to stand and walk about the kitchen and facility frequently.

  30. Ability to stand up to 8 hours at a time.

  31. Ability to lift at least 50 pounds and to push and pull up to 50 pounds.

  32. Ability to work in temperatures ranging from -0°F. To 100°F. And higher.

  33. Ability to stoop, kneel and bend daily.

  34. Ability to reach, twist and turn above and below the waist.

  35. Ability to use both hands to accomplish assigned duties.

  36. Prepared to handle hazardous chemicals as needed.

  37. Ability to see, taste, smell and hear to assess products served and produce a safe work
    environment.

     

    MACHINES, TOOLS, EQUIPMENT, AND OTHER WORK AIDES:

    THIS SECTION DESCRIBES THOSE MACHINES, TOOLS, EQUIPMENT, AND OTHER WORK AIDES AN EMPLOYEE IN THIS POSITION MUST BE ABLE TO USE.

  38. All kitchen equipment including ovens, mixers, steamers, toasters, steam tables, knives, slicer, tilt
    skillet, dishwasher, coffee maker, and hand held kitchen equipment and utensils.

  39. Food and non-food supplies.

  40. Telephone and paging system.

  41. Recipe books, menus, production sheets.

  42. Business office machines.

  43. Policies, procedures, plans and program manuals.

     

    SERVICE EXCELLENCE CRITERIA:

  1. Treats everyone as a guest.
    • Makes a positive first impression and continues that positive impression through ongoing efforts
    • Anticipates the needs and expectations of all people encountered
    • Displays service recovery skills; is responsible for resolving dissatisfaction without assigning blame
  2. Demonstrates professionalism and excellence in all things.
  • Demonstrates professionalism in look, what to do, and what to say

  • Holds self accountable – Is a positive role model

  • Delivers excellence that goes beyond departmental and individual job responsibility

  1. Practices teamwork
  • Participates in decision-making and process improvement, regardless of level in the organization
  • Communicates effectively within and beyond assigned team
  • Focuses on the problem or issue, not the person
  1. Behaviors:  Always says “please” and “thank you”.  Makes a good first impression by projecting a positive attitude; greets patients, guests and staff warmly.
  2. Behaviors:  Always wears name badge.  Demonstrates a professional image through manner of dress, respectful communication, and adherence to hospital badge policy.
  3. Behaviors: Holds self accountable for getting the information needed to know to do job.  Responds to client and customer questions, concerns and grievances in a timely manner, informing complainant of process and expected time of resolution.
  4. Behaviors:  Uses language appropriate to the situation and to the guest.  Is a team player, showing respect for peers, supervisors, patients and guests, demonstrated through verbal communications and commitment to the work group.
  5. Behaviors:  Greet guests with eye contact and a smile.  Staff is timely when responding to patient needs and requests by making eye contact and verbal contact when patient presents self at nurse’s station or any other area where staff is located.
  6. Behaviors:  Always end an interaction with the guest by asking, “Is there anything else I can do for you?”  Provides service to patients and families that are prompt, caring, efficient and effective.
  7. Demonstrates respect for the hospital environment by keeping work areas organized and clean and taking pride in the facility as a whole. 
v15.0.3
Apply on the Company Site
Back to search results
Powered ByLogo

Browse Jobs by Category

Featured Jobs[ View All ]

Featured Employers [ View All ]