What are the responsibilities and job description for the Nutritional Services Support III (Cook) Full Time position at United Surgical Partners International, Inc?
I.Position Summary:
Prepares food in accordance with current applicable federal, state, and local standards, guidelines and regulations,with Nutritional Services established policies and procedures.Prepares meals for patients and retail operationusing proper production systems. Performs duties in a clean and organized manner.Always works as a teammember within the entire facility.Performs other duties as assigned.
II.Essential Functions:
ØPrepares quality meals in an accurate, efficient and timely manner.
ØComplies with state food service sanitation regulations.
ØDemonstrates thorough knowledge of safety policies and procedures as specified in the department policy and procedure manual.
ØAssists in the enhancement of productivity duties as assigned.
ØDemonstrates excellent attendance & punctuality.
ØMaintains knowledge of equipment.
ØAble to react to change productively and handle other essential task as assigned.
ØSatisfactorily demonstrates the knowledge, skills and abilities to perform the duties outlined in this job description as well as continually demonstrates competency in performing the job duties.
III.Accountability:
ØReports to:Director of Nutritional Services, South Campus
ØSupervises: None
IV.Qualifications:
ØHigh School graduate or equivalent required.
ØThree years of Healthcare institutional cooking preferred.
V.Required Physical Demands:
Must be able to handle behavioral issues of patients and visitors while under highly stressful and volatile situations. This position will require constant standing/walking, smelling, hearing, color vision and lifting 20-30 pounds.Frequently this position will require twisting, pushing/pulling, bending/stooping.Occasionally this position requires the use of arm and back muscles lifting 20-30 pounds and the use of power equipment.
ØStrength (Lift, Carry, Push, Pull): Heavy (exerting 20-30 pounds of force occasionally, or 10 lbs to 20 lbs of force constantly to move objects)
ØStanding/Walking: Constantly; activity exists 2/3 or more of the time
ØKeyboard/Dexterity: Occasionally; activity exists up to 1/3 of the time
ØTalking (Must be able to effectively communicate verbally): Yes
ØSeeing: Yes
ØHearing: Yes
ØColor Acuity: No
VI.Environmental Conditions:
Level: High
High exposure to hazardous risks including potential for exposure to infections and communicable diseases, blood and body fluids, electrical equipment and chemicals.Requires occasional exposure to noise, heat and cold.Work requires some exposure to cuts and burns.Hazards will be minimized if universal safety procedures are followed.Must follow standard precautions.May be required to work weekends or flex schedules.Travel may be required.Exposed to weather conditions during travel.
Prepares food in accordance with current applicable federal, state, and local standards, guidelines and regulations,with Nutritional Services established policies and procedures.Prepares meals for patients and retail operationusing proper production systems. Performs duties in a clean and organized manner.Always works as a teammember within the entire facility.Performs other duties as assigned.
II.Essential Functions:
ØPrepares quality meals in an accurate, efficient and timely manner.
ØComplies with state food service sanitation regulations.
ØDemonstrates thorough knowledge of safety policies and procedures as specified in the department policy and procedure manual.
ØAssists in the enhancement of productivity duties as assigned.
ØDemonstrates excellent attendance & punctuality.
ØMaintains knowledge of equipment.
ØAble to react to change productively and handle other essential task as assigned.
ØSatisfactorily demonstrates the knowledge, skills and abilities to perform the duties outlined in this job description as well as continually demonstrates competency in performing the job duties.
III.Accountability:
ØReports to:Director of Nutritional Services, South Campus
ØSupervises: None
IV.Qualifications:
ØHigh School graduate or equivalent required.
ØThree years of Healthcare institutional cooking preferred.
V.Required Physical Demands:
Must be able to handle behavioral issues of patients and visitors while under highly stressful and volatile situations. This position will require constant standing/walking, smelling, hearing, color vision and lifting 20-30 pounds.Frequently this position will require twisting, pushing/pulling, bending/stooping.Occasionally this position requires the use of arm and back muscles lifting 20-30 pounds and the use of power equipment.
ØStrength (Lift, Carry, Push, Pull): Heavy (exerting 20-30 pounds of force occasionally, or 10 lbs to 20 lbs of force constantly to move objects)
ØStanding/Walking: Constantly; activity exists 2/3 or more of the time
ØKeyboard/Dexterity: Occasionally; activity exists up to 1/3 of the time
ØTalking (Must be able to effectively communicate verbally): Yes
ØSeeing: Yes
ØHearing: Yes
ØColor Acuity: No
VI.Environmental Conditions:
Level: High
High exposure to hazardous risks including potential for exposure to infections and communicable diseases, blood and body fluids, electrical equipment and chemicals.Requires occasional exposure to noise, heat and cold.Work requires some exposure to cuts and burns.Hazards will be minimized if universal safety procedures are followed.Must follow standard precautions.May be required to work weekends or flex schedules.Travel may be required.Exposed to weather conditions during travel.