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Cook

Universal Health Services


Location:
DANVILLE, VA
Date:
06/23/2017
2017-06-232017-07-22
Job Code:
233232
Universal Health Services
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Job Details





Cook

Job Code:  233232
Facility: The Hughes Center for Exceptional Children
Location: DANVILLE, VA US Southeast
Region: Southeast
Travel Involved: None
Job Type: Per Diem
Job Level: 
Minimum Education Required: High School or equivalent 
Skills: Health Care -> Behavioral Health
 
Category: Food and Nutritional Services
FTE: .01
Position Summary:

The position purpose of the Cook is preparing healthy and appealing food items as required for residents, staff, and guests.

Universal Health Services, Inc. (UHS) is one of the nation’s largest and most respected health care management companies, operating through its subsidiaries acute care hospitals, behavioral health facilities and ambulatory centers nationwide. Founded in 1978, UHS subsidiaries now have more than 65,000 employees. The UHS business strategy is to build or purchase health care properties in rapidly growing markets and create a strong franchise based on exceptional service and effective cost control. Our success comes from a responsive management style and a service philosophy based on integrity, competence and compassion.

The Hughes Center is a provider of Residential Treatment Services for boys and girls ages 10 to 22 diagnosed as intellectually disabled or diagnosed with any pervasive developmental disorder, such as Autism or Asperger's Syndrome.

Day School: The Hughes Educational Center is a community-based day school for male and female students, kindergarten through 12th grade.

Our goal is to help young men and women learn the skills they need to be successful in their homes, schools and communities.

"If all your doors are locked, we have the keys to open them."

 

 
Requirements

The following are the key responsibilities of the cook:

1)  Prepare food items for daily operations. 

2)  Restock food line. 

3)  Observe all Health Department and facility policies and procedures regarding safe food cooking, handling, storing and serving. 

4)  Inventory and order specific food items.

5)  Delegate additional food preparation from Dietary Aides.

6)  Prepare special event meals for residents and staff.

7)  Maintain clean and sanitary work area.

8)  Notify supervisor of any unsafe equipment or circumstances.

9)  Able to work food service line when necessary.

10)  Assist in new menu development.

Performance Standards 

Unit of measure:

• Prepare specific meals daily as posted on daily schedule.
• All meals will be according to recipe and will be healthy and appealing.
• All items will be served at correct temperature.
• All items will be prepared and ready to serve at designated times.
• Observes all facility and departmental safety and sanitation policies and procedures.
• Ensures that appropriate and consistent portions are being served.
• Plans production to ensure a minimum of “overages and shortages” and makes use of any leftovers.
• Makes appropriate menu substitutions when necessary.

Coordinates with cooks and dietary aids to ensure all meal preparations are made.

Unit of measure:

• Informs other cooks and dietary aids of items that need preparation.
• Responsible for restacking any items on line as needed.
• Make arrangements that all special function requests are filled properly and are ready by specified time.
• Communicates with dieticians to keep up with dietary changes or special needs. 

Assists dietary aids when necessary. 

Unit of measure:

• Assists with preparation.
• Assists with special diet food preparation.
• Assists food line as needed. 

Inventory and order specific items and assist in ordering in absence of Cook/Lead.

Unit of Measure:

• Place orders using specified par levels or from order guidelines.
• Inventory items accurately.
• Notify supervisor of any shortages or substitutions. 

Checks posted schedule and is present for all shifts on time and in proper uniform.

Unit of measure:

• Present and on time for all shifts
• Notifies supervisor in appropriate time for days called out sick.
• Does not show pattern of sick days.
• Punched in and out using identification card daily.
• Arrives in proper uniform, clean and in good repair.

Works well with others and maintains a well-balanced workday keeping busy without constant supervision.

Unit of measure:

• Directs any conflicts with residents or staff to supervisor for proper resolution.
• Communicates well with other staff members in regards to day-to-day operations.
• Does not need constant supervision and shows initiative to find things that need to be done when other duties are completed.
• Does not abuse phone privileges and keeps incoming phone calls to a minimum and only as necessary.
• Provides on the job training as required.  


Qualifications:
Skills, Knowledge and Abilities
Must be able to perform a variety of duties without constant supervision. Must be reliable with good working attitude. Aptitude should include verbal ability to express ideas and views effectively.

Education: High school education or equivalent preferred.

Experience: Minimum of two years previous institutional food service preparation preferred. Experience preferred in a healthcare setting.

Licensure: None required


Physical  Requirements:  Must be able to lift and carry up to 50 pounds, 80-90% of the time, the incumbent is standing, walking, kneeling or reaching.  Requires full range of body motion. 

Exposure Categories:  Blood Borne Disease Exposure Category:  Category I


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