What are the responsibilities and job description for the COOK I position at UNM Sandoval Regional Medical Center?
Receive 17% Weekday Nights, 26% Weekend Nights and 15% Weekend Day shift differentials
Compensation Disclaimer
Compensation for this role is based on a number of factors, including but not limited to experience, education, and other business and organizational considerations.
Department: Food and Nutrition - SRMC
FTE: 1.00
Full Time
Shift: Rotating
Position Summary:
Prepare and serve a variety of food items for the cafeteria, patient tray line and special events. Function as grill cook and in cold food areas. Ensure adherence to hospital and departmental policies and procedures. Ensures adherence to Hospital and Departmental Policies and Procedures. No patient care assignment.
Detailed Responsibilities:
Education:
Essential:
Essential:
1/2 year (6 months) directly related experience
Nonessential:
Credentials:
Essential:
Medium Work: Exerting 20 to 50 pounds of force occasionally, and/or 10 to 25 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to move objects. Physical Demand requirements are in excess of those for Light Work.
Essential:
Working conditions:
Compensation Disclaimer
Compensation for this role is based on a number of factors, including but not limited to experience, education, and other business and organizational considerations.
Department: Food and Nutrition - SRMC
FTE: 1.00
Full Time
Shift: Rotating
Position Summary:
Prepare and serve a variety of food items for the cafeteria, patient tray line and special events. Function as grill cook and in cold food areas. Ensure adherence to hospital and departmental policies and procedures. Ensures adherence to Hospital and Departmental Policies and Procedures. No patient care assignment.
Detailed Responsibilities:
- FOOD PREPARATION - Prepare and serve food items in accordance with recipes to include cooking and baking a variety of foods; review production sheets to determine requirements and quantity for daily food preparation
- FOOD PREPARATION - Coordinate cooking schedule to ensure production is completed in a timely manner; may work in collaboration with nutrition staff in the preparation of special diets
- FOOD PREPARATION - Maintain and replenish food lines and breakfast carts; restock condiments and serviceware; transport food orders and/or supplies to designated locations
- FOOD PREPARATION - Maintain and record food temperature to ensure quality and compliance with applicable guidelines; label and store food items and utilize leftovers in accordance to guidelines and procedures
- FOOD PREPARATION - Required to work in cold food production as scheduled
- SANITATION - Clean and maintain a sanitary work area; ensure compliance with Hospitals and state regulatory requirements
Education:
Essential:
- Not Required
Essential:
1/2 year (6 months) directly related experience
Nonessential:
Credentials:
Essential:
- ServSafe/other Cert approved by Natl Rest Assoc w/in 6 mo
Medium Work: Exerting 20 to 50 pounds of force occasionally, and/or 10 to 25 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to move objects. Physical Demand requirements are in excess of those for Light Work.
Essential:
Working conditions:
- Med Haz: Mod exposure to chemicals/dangerous equip/materials