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Line Cook

4 months ago

Idaho Falls, United States IDAHO FALLS COMMUNITY HOSPITAL LLC Full time
Job Details

Job Location
Idaho Falls Community Hospital - Idaho Falls, ID

Position Type
Full Time

Education Level
High School

Job Category
Other

Description

Idaho Falls Community Hospital is looking for a Line Cook to join our team

JOB SUMMARY: Cook 1 will work under the direction of the Head Chef and/or Sous Chef to prepare foods that will be used in the caf/restaurant, for patient meals and for catering events. This position will also be assigned to prepare grilled items for caf customers and patients.

BENEFITS:

Taking care for our community starts with taking care of our own team. Idaho Falls Community Hospital is proud to offer its employees competitive and comprehensive benefit packages. Benefits include:

  • Medical, Dental and Vision Insurance
  • Paid Time Off (vacation, holidays and sick days) and Medical Paid Time Off
  • Retirement Plans (401K with up to 6% match)
  • Earned Quarterly Bonus Program
  • Education Reimbursement Program
  • Discount for medically necessary procedures performed at Idaho Falls Community Hospital and Mountain View Hospital

Please note benefits are based on eligibility according to full-time, part-time or PRN status classification.

DUTIES AND RESPONSIBILITIES:

Cook 1
  1. Participate in the preparation and service of food for caf/restaurant customers, patients, and special functions
    1. Use food safety techniques in accordance with FDA and Health Department standards, including but not limited to:
      1. Proper hand washing
      2. Temperature monitoring & recording of foods & refrigeration
      3. Proper storage and handling techniques for food are used (such as labels, dates, covers and first in/first out rotation, etc)
      4. Approved hats or hairnets are worn in food preparation areas
    2. Prepare quality food that meets taste and appearance standards
      1. Foods will be prepared from standardized recipes making only appropriate and/or approved substitutions. Any changes related to patient modified diets must be approved by a Registered Dietitian
      2. Food is plated and displayed to create a pleasing presentation
      3. Food is prepared for delivery within a timely manner, according to department policy and procedures
    3. As assigned, prepare food back stocks to be prepared to meet patient and customer orders in a timely manner
      1. Make sure items are prepared daily up to established par values and dated with appropriate expiration dates and making sure to pull expiring items
      2. Pull needed items from freezer in adequate time for product to thaw
    4. Prepare caterings in adequate time for the food and supplies to be set up prior to the event start time
  2. Participate in maintaining the cleanliness of the kitchen and caf facilities
    1. Use the daily and deep cleaning assignment schedules according to the set requirements of the hospital, District Health Dept, State of Idaho and Food & Drug Administration
    2. Maintain equipment utilized in a clean, safe, and sanitized condition
  3. Participate in the maintenance of department records
    1. Record food and refrigeration temperatures in temperature logs according to department procedures and policy
    2. Use daily production records, recording amounts of food prepared and left over to assist in planning appropriate food quantities
  4. Participate in continued education, trainings and maintenance of Food Handlers Permits
    1. Maintain current Food Handlers Permit
    2. Complete the standard Idaho Falls Community Hospital (IFCH), Nutritional Services Department and position-specific Health Stream educations in a timely manner
  5. Participate in intra and interdepartmental meetings
    1. Participates in a short daily Huddle meetings under the direction of the Head Chef and/or Nutritional Services Manager to review important information of the day
    2. Attend the regularly scheduled Nutritional Services staff meetings
      1. Meetings are mandatory and will count as an absence unless you are excused for vacation or illness/leave
        1. If a meeting is missed, the notes from that meeting must be carefully read it is the responsibility of the individual to seek clarification on any information that is not understood
    3. Attend additional meetings as needed
  6. Be a team player
    1. Follow policies and procedures of IFCH and the Nutritional Services Department
    2. Participate in the development and attainment of departmental goals
    3. Contribute to the overall functioning of IFCH and the department by effectively performing the duties assigned to you as well as assisting others where and when needed
    4. Contribute to a positive work culture in the department as well as throughout IFCH
    5. Assist in Quality Assurance Performance Improvement Projects as requested, including data collection
  7. Participate in maintaining a safe and secure environment for self, patients, employees, customers and other hospital guests
    1. Use appropriate safety precautions and safety equipment when using cleaning chemicals, as outlined in the Material Safety Data Sheets (MSDS)
    2. Operate equipment safely
    3. Observe surroundings and report and/or correct any problems or potential problems regarding patients, co-workers, visitors, etc
      1. Report any equipment in need of repair to your supervisor in a timely manner as appropriate to the nature and severity of the accident
      2. Complete Occurrence Reports as per IFCH policy and submit to your supervisor to be processed in a timely manner
    4. Use proper body mechanics at all times, requesting assistance when needed
    5. Preserve the confidentiality of all Protected Health Information (PHI) observed, following the organization-wide compliance policy and applicable federal and state laws, including HIPAA
    6. Remain calm, reassuring and able to function and provide direction during emergency situations
    7. Maintain familiarity with fire, disaster plans and the hospital code system, participating in drills as appropriate
  8. Communicate regularly and positively with team members, IFCH and MVH employees, patients, customers and other hospital guests as needed to facilitate a high quality of service and level of efficiency
    1. Report and seek assistance/guidance from your supervisor or the Nutritional Services Manager on department problems as appropriate and necessary
    2. Communicate with dietary team members and other hospital employees in a manner that promotes a positive work environment and supports the IFCH culture
  9. Prepare and understand the modified diet requirements
    1. Understand the basic concepts and modifications made for the various types of diet orders offered
    2. Follow dietitians orders for special modified diets, seeking approval for any alterations or substitutions prior to serving patient altered menus
    3. Prepare and serve appropriate foods per regular diet and diet modification standards as ordered by providers and as documented in the Electronic Medical Record (EMR)
  10. Be a productive employee
    1. Report to work on time, providing proper notification of absence and/or tardiness as outlined in IFCH and Nutritional Services policy
    2. Observe policies and procedures for breaks and lunch
    3. Maintain record of time worked by using computerized time clock and take responsibility for the appropriate management of benefit hours
    4. Schedule time and utilize resources effectively and efficiently
    5. Performs assignments in an independent manner with little or no direct supervision, consistently striving to be a productive member of the institution by putting time to good use and recognizing situations needing attention and acts upon them
    6. Observes IFCH and department dress and grooming guidelines
    7. Have employee health screen tests done as needed and follow infection control guidelines
      1. Take appropriate steps such as proper hand washing and mask wearing to avoid sharing illness
      2. Call off work if experiencing the following symptoms: Fever 100°, emesis (vomiting) or diarrhea
  11. Perform other duties as assigned by the Head Chef or Nutritional Services Manager.


ABOUT IDAHO FALLS COMMUNITY HOSPITAL:

At Idaho Falls Community Hospital, helping our community get better is our number one priority. We are committed to providing compassionate, emergency care 24 hours a day, 365 days a year. Idaho Falls Community Hospital is proud to have a state-of-the-art Emergency Department, a stroke and diagnostic cardiac center, and a trauma center.

Our work environment is collaborative, purpose driven and people centric. Our culture is unique and it is what makes people excited to come to work each day. If you are looking for a career where you can make a difference, we have a place for you on our team.

Qualifications

Education/Certification: High school graduate (or equivalent); Food Handlers Permit (required within 30 days of employment)

Experience: Minimum 1 year food-service cooking experience required

Equipment/Technology: Ability to operate, sanitize, and maintain general kitchen equipment safely

Language/Communication: Ability to read and write in English; Ability to follow written and verbal instructions effectively

Mathematical Skills: General mathematics

Mental Capabilities: Ability to prioritize and to plan ahead

Interpersonal: Must be able to interact appropriately with patients, customers, staff and other hospital guests.

Performance: Ability to complete tasks in a timely manner following safety and sanitization guidelines