What are the responsibilities and job description for the Cook-Food Services Patient 80hrs Biweekly Day/Eve position at The MetroHealth System (Cleveland, OH)?
Location: METROHEALTH MEDICAL CENTER
Biweekly Hours: 80.00
Shift: 1030a-7p; Rotating Weekends & Holidays
The MetroHealth System is redefining health care by going beyond medical treatment to improve the foundations of community health and well-being: affordable housing, a cleaner environment, economic opportunity and access to fresh food, convenient transportation, legal help and other services. The system strives to become as good at preventing disease as it is at treating it. Founded in 1837, Cuyahoga County’s safety-net health system operates four hospitals, four emergency departments and more than 20 health centers.
Summary
Efficiently and accurately performs cooking and food preparation assignments that result in consistent, high-quality products. Complies with all safety, sanitation, and quality control guidelines for the State of Ohio and/or The MetroHealth System. Participates in quality control procedures. Upholds the mission, vision, values, and customer service standards of The MetroHealth System.
Qualifications
Required:
Possess a Level Two Person in Charge Food Protection Certification from an Ohio Department of Health approved issuing body (i.e. ServSafe, etc.), or obtains within 90 days of hire.
1 year of experience in high-volume food service and/or high-quantity food production cooking.
Understanding of basic food preparation and cooking methods.
Ability to comprehend the English language when reading recipes, maintaining logs, and communicating in the kitchen.
Ability to clearly and accurately verbalize menu options to the customer.
Ability to perform simple mathematical calculations, especially as they pertain to cooking measurements.
Preferred
HS Diploma or passage of a high school equivalency exam.
Completion of an accepted culinary certification, OR proof of completing culinary coursework.
Possess a basic understanding of therapeutic diet plans.
Physical Requirements: May sit, stand, stoop, bend, and ambulate intermittently during the day. May need to sit or stand for extended periods. See in the normal visual range with or without correction. Hear in the normal audio range with or without correction. Ability to climb intermittently during the day. Ability to push/pull/lift 100-300 pounds. Requires some exposure to chemicals and cleaning products. Requires exposure to warm/cold temperatures, flames, and steam.
Biweekly Hours: 80.00
Shift: 1030a-7p; Rotating Weekends & Holidays
The MetroHealth System is redefining health care by going beyond medical treatment to improve the foundations of community health and well-being: affordable housing, a cleaner environment, economic opportunity and access to fresh food, convenient transportation, legal help and other services. The system strives to become as good at preventing disease as it is at treating it. Founded in 1837, Cuyahoga County’s safety-net health system operates four hospitals, four emergency departments and more than 20 health centers.
Summary
Efficiently and accurately performs cooking and food preparation assignments that result in consistent, high-quality products. Complies with all safety, sanitation, and quality control guidelines for the State of Ohio and/or The MetroHealth System. Participates in quality control procedures. Upholds the mission, vision, values, and customer service standards of The MetroHealth System.
Qualifications
Required:
Possess a Level Two Person in Charge Food Protection Certification from an Ohio Department of Health approved issuing body (i.e. ServSafe, etc.), or obtains within 90 days of hire.
1 year of experience in high-volume food service and/or high-quantity food production cooking.
Understanding of basic food preparation and cooking methods.
Ability to comprehend the English language when reading recipes, maintaining logs, and communicating in the kitchen.
Ability to clearly and accurately verbalize menu options to the customer.
Ability to perform simple mathematical calculations, especially as they pertain to cooking measurements.
Preferred
HS Diploma or passage of a high school equivalency exam.
Completion of an accepted culinary certification, OR proof of completing culinary coursework.
Possess a basic understanding of therapeutic diet plans.
Physical Requirements: May sit, stand, stoop, bend, and ambulate intermittently during the day. May need to sit or stand for extended periods. See in the normal visual range with or without correction. Hear in the normal audio range with or without correction. Ability to climb intermittently during the day. Ability to push/pull/lift 100-300 pounds. Requires some exposure to chemicals and cleaning products. Requires exposure to warm/cold temperatures, flames, and steam.