Salary: 20.93-27.36 USD
Facility: Kenmore Mercy Hospital
Shift: Shift 1
Status: Full Time FTE: 1.000000
Bargaining Unit: UFCW Local 1
Exempt from Overtime: Exempt: No
Work Schedule: Days and Evenings with Weekend and Holiday Rotation
Hours: 7:00a-11:00a, 5:30a-1:30a, 8:00a-4:00p, 11:30a-7:30p
Summary
Promotes and maintains positive service culture. Performs a wide variety of duties and functions to prepare, measure, season, cook, assemble and serve foods for patients/residents, staff, and visitors.. Follows standardized recipes for food consistency, and menu guidelines. Adheres to temperatures and safe food handling practices. Performs cleaning and sanitizing duties to work areas, equipment, and wares. Transports equipment, meals and supplies to various destinations. Adheres to Values in Practice initiative.
Responsibilities
EDUCATION
Facility: Kenmore Mercy Hospital
Shift: Shift 1
Status: Full Time FTE: 1.000000
Bargaining Unit: UFCW Local 1
Exempt from Overtime: Exempt: No
Work Schedule: Days and Evenings with Weekend and Holiday Rotation
Hours: 7:00a-11:00a, 5:30a-1:30a, 8:00a-4:00p, 11:30a-7:30p
Summary
Promotes and maintains positive service culture. Performs a wide variety of duties and functions to prepare, measure, season, cook, assemble and serve foods for patients/residents, staff, and visitors.. Follows standardized recipes for food consistency, and menu guidelines. Adheres to temperatures and safe food handling practices. Performs cleaning and sanitizing duties to work areas, equipment, and wares. Transports equipment, meals and supplies to various destinations. Adheres to Values in Practice initiative.
Responsibilities
EDUCATION
- High School diploma or equivalent
- Three (3) years cooking experience in institutional or hospitality industries
- Ability to read and write English, follow oral and written instructions
- Ability to clearly and effectively communicate
- Ability to read and tell time
- Ability to perform basic Math functions
- Ability to demonstrate culinary skills; use related equipment
- Exposed to hazards from electrical/mechanical/power equipment
- Exposed to housekeeping/cleaning agents/chemicals
- Subject to hazards of flammable, explosive gases
- Subject to burns and cuts
- Subject to varying and unpredictable situations
- Exposed to hazards of steam and heat
- Exposed to varying degrees of kitchen elements
- Subject to standing and walking most of the workday
- Extreme Cold: temperature cold enough to cause marked bodily discomfort
- Extreme Heat: temperature hot enough to cause bodily discomfort
- Moisture: frequent contact to water or other liquids