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Cook III

2 months ago

Fayetteville, Arkansas, United States Washington Regional Medical Center Full time
Job Details

Job Location:
Washington Regional Med. Ctr. - Fayetteville, AR

Position Type:
Full Time

Education Level:
High School Diploma or GED

Salary Range:
Undisclosed

Job Shift: 1st Shift

Job Category:
Nutrition Services

Description

Organization Overview, Mission, Vision and Values

Washington Regional Medical System (the "System") is our region's only locally governed, community-owned, not-for-profit healthcare system.

The System includes a 425-bed acute care hospital known as Washington Regional Medical Center (the "Hospital") which is located in Fayetteville, Arkansas.

The Hospital is supported by the System- including primary, specialty and urgent care operations - that span across Northwest Arkansas into Harrison and Eureka Springs.

Being heavily supported and invested in our community makes Washington Regional a unique employer, encouraging staff to give back to the community in which we live and work ..

and give back to each other.


Washington Regional Mission, Vision and Values prove to be a firm foundation and inspiration from which we fulfill our purpose.


Mission:

Washington Regional is committed to improving the health of people in communities we serve through compassionate, high quality care, prevention and wellness education.


Vision:

To be the leading healthcare system in Northwest Arkansas the best place to receive care and the best place to give care.


Values:

To treat others - patients and their families, visitors, physicians, and each other - as we would want to be treated.

Position Summary

The role of the Cook III reports to the Manager of Retail and Patient Food Service. This position is responsible for overseeing processes regarding to food preparation for various areas throughout the organization. This position will assist with training and orienting staff.

Essential Position Responsibilities

  • Maintain effective working relationships with internal and external clients
  • Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices
  • Assist with maintaining freshness of product, inventory, and quality of items
  • Prepare recipes utilizing proper technique while ensuring food safety procedures are followed
  • Partner with members of the kitchen staff to ensure food is prepared as scheduled
  • Oversee catering processes, including planning, delivery, and standards of presentation
  • Assist leadership with creating menus
  • Train and orient new employees
  • Monitor sanitation practices to ensure compliance with department, local, state, and regulatory standards
  • Conduct tests and inspections of products and processes to evaluate quality
Qualifications

  • Education: High School diploma or GED
  • Licensure and Certifications: ServSafe Food Handlers Course required within 6 months of date of hire.
  • Experience: Minimum 1 year experience in a culinary environment, preferred.

Work Environment:

This position will spend 80% of time standing and/or walking while pushing, pulling, lifting, and/or carrying up to 50 lbs.

This position will spend 20% of time sitting while performing work in a standard office environment. This position will require the use of cooking instruments seen in a commercial kitchen.

Qualifications