Cook

Westerly, RI
Oct 8, 2018

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Job Description

To be part of our organization, every employee should understand and share in the YNHHS Vision, support our Mission, and live our Values. These values-integrity, patient-centered, respect, accountability, and compassion - must guide what we do, as individuals and professionals, every day.
EEO/AA/Disability/Veteran
Summary:
Responsible for providing nutritious meals to the patients, staff, and visitors using standardized receipes. makes sure that all food is properly cooked and has acceptable temperatures according to doh regulations. may be assigned any duty that is the responsibility of the food and nutrition department.
Contacts
Supervises No supervisory responsibilities Approx. number of direct reports
Approx. number of indirect reports
Age of Patient Populations Served (check all that apply)
Neonates 1 ? 30 days Infants 30 days ? 1yr. Children 1 ? 12 yrs.
Adolescents 13 ? 18 yrs. Adults 19 ? 70 yrs. Geriatrics 70+ No patient contact

Responsibilities:
  • 1. Professional/technical duties
  • 1.1 uses time efficently
  • 1.2 cooperative working relationship with staff
  • 1.3 cost conscious attitude
  • 1.4 follows all doh guidelines for food safety
  • 2. Policies and procedures
  • 2.1 follows all haccp guidelines
  • 2.2 understanding of special diets and foods
  • 2.3 follows standardized receipes
  • 2.4 uses cost control measures
  • 3. Work ethnics
  • 3.1 follows hospital and department service standards
  • 3.2 positive attitude towards employees
  • 3.3 willingness to assist others
  • 3.4 performs duties assigned
  • 4. List core competency
  • 4.1 List duty/task determing competency
  • 4.2 List duty/task determing competency
  • 4.3 List duty/task determing competency
  • 4.4 List duty/task determing competency
  • 5. List core competency
  • 5.1 List duty/task determing competency
  • 5.2 List duty/task determing competency
  • 5.3 List duty/task determing competency
  • 5.4 List duty/task determing competency
  • 6. List core competency
  • 6.1 List duty/task determing competency
  • 6.2 List duty/task determing competency
  • 6.3 List duty/task determing competency
  • 6.4 List duty/task determing competency
  • 7. List core competency
  • 7.1 List duty/task determing competency
  • 7.2 List duty/task determing competency
  • 7.3 List duty/task determing competency
  • 7.4 List duty/task determing competency
  • 8. List core competency
  • 8.1 List duty/task determing competency
  • 8.2 List duty/task determing competency
  • 8.3 List duty/task determing competency
  • 8.4 List duty/task determing competency

    Other information:

    EDUCATION:

    high school diploma or equivalent is required


    EXPERIENCE:

    two years experience in a health care institution is preferred


    LICENSURE:

    food safety certification is required


    SPECIAL_SKILLS:

    ACCOUNTABILITY:

    must be able to read and write english. strong organizational skills. must know how to operate all kitchen equipment. must follow all doh guidelines for food safety.

    COMPLEXITY:

    PHYSICAL_DEMAND:

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    Job Info

    Job: 165

    Department: Nutrition Serv
    Category: Service & Trades
    Sub Category: FOOD & NUTRITION
    Status: Part Time No Benefits
    Shift: DAYS
    Hours: 8.00