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Dietary Cook - Per Diem

Universal Health Services


Location:
SACRAMENTO, CA
Date:
04/21/2017
Job Code:
224419
Universal Health Services
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Job Details





Dietary Cook - Per Diem

Job Code:  224419
Facility: Sierra Vista Hospital
Location: SACRAMENTO, CA US United States
Region: United States
Travel Involved: None
Job Type: Per Diem
Job Level: 
Minimum Education Required: High School or equivalent 
Skills:  
Category: Allied Health
FTE: .01
Position Summary:
Sierra Vista Hospital provides a full range of inpatient and outpatient psychiatric services for adolescents and adults. Located just south of downtown Sacramento, California, Sierra Vista is committed to meeting the region's mental health needs.

The Dietary 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.
 
Requirements

KNOWLEDGE, SKILLS, AND ABILITIES

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

                     

  1.  Knowledge of basic therapeutic diets.
  2.  Knowledge of basic food service sanitation.
  3.  Knowledge of food portion and waste control.
  4.  Knowledge of industrial kitchen operations and procedures.
  5.  Knowledge of industrial equipment and utensils, and skill in utilizing such.
  6.  Knowledge of basic equipment repairs and adjustments.
  7.  Skill in organizing and prioritizing workloads to meet deadlines.
  8.  Skill in telephone etiquette and paging procedures.
  9.  Effective oral and written communication skills.
  10.  Ability to cook in large quantities.
  11.    Ability to perform office procedures in absence of the Dietary Services Director or Food Service Manager.
  12.  Ability to read menus and recipes.
  13.  Ability to communicate effectively with patients and co-workers.
  14.  Ability to adhere to safety policies and procedures.
  15.  Ability to use good judgment and to maintain confidentiality of information.
  16.  Ability to work as a team player.
  17.  Ability to demonstrate tact, resourcefulness, patience and dedication.
  18.  Ability to accept direction and adhere to policies and procedures.
  19.  Ability to recognize the importance of adapting to the various patient age groups (adolescent, adult and geriatric).
  20.  Ability to work in a fast-paced environment.
  21.  Ability to meet corporate deadlines.
  22.  Ability to react calmly and effectively in emergency situations.

PHYSICAL, MENTAL, AND SPECIAL DEMANDS

THIS SECTION DESCRIBES HOW AN EMPLOYEE IN THIS POSITION CURRENTLY PERFORMS THE FUNCTIONS OF THIS POSITION.

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

                        

  1.  Ability to manipulate various kitchen equipment and utensils.
  2.  Ability to read menus and recipes.
  3.  Ability to work within deadlines.
  4.  Ability to stand and walk about the kitchen and facility frequently.
  5.  Ability to stand up to 8 hours at a time.
  6.    6.   Ability to frequently lift or carry up to 25 lbs. and occasionally lift and carry up to 50 lbs.
  7.  Ability to work in temperatures ranging from -0°F. to 100°F. and higher.
  8.  Ability to stoop, kneel and bend daily.
  9.  Ability to reach, twist and turn above and below the waist.      
  10. Ability to use both hands to accomplish assigned duties.
  11. Prepared to handle hazardous chemicals as needed.
  12. 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.

 

 1.   

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

   2.    Food and non-food supplies.

   3.    Telephone and paging system.

   4.    Recipe books, menus, production sheets.

   5.    Business office machines.

   6.    Policies, procedures, plans and program manuals.

 


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