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Universal Health Services

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Universal Health Services
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Job Details


Job Code:  221927
Facility: Schick Shadel Hospital
Location: SEATTLE, WA US
Travel Involved: None
Job Type: Full Time
Job Level:  Experienced (Non-Manager)
Minimum Education Required: High School or equivalent 
Category: Food and Nutritional Services
FTE: .8
Position Summary:

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.

Schick Shadel Hospital, a 60-bed alcohol and chemical dependency hospital located in the outskirts of Seattle, has been providing successful chemical dependency treatment since 1935. The hospital, which claims the "#1 Success Rate in Treating Alcoholism" bases its success on its unique and powerful counter conditioning treatment program. The hospital provides medication detoxification and an intense, short stay addiction treatment program for alcohol, marijuana, cocaine, methamphetamine, prescription opioids and heroin (smoked/snorted). Schick Shadel Hospital is currently has a Cook position available.

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 and production sheets.

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

Education/Experience: Must have at least 3-5 years experience (more preferred)  in quantity cooking, a basic knowledge of modified diets; training in food service sanitation and possession of food service food handler’s permit as required; experience utilizing industrial kitchen equipment and utensils; and some prior kitchen supervisory experience helpful.

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