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Summary
At Williamson Medical Center, our employees are more than just another number. To us, they’re family. They’re smart, talented, compassionate, dedicated, and an overall joy to be around. We’re certainly blessed to have the best of the best working here from the cafeteria to the operating room.
But as Williamson County and surrounding areas continue to grow, so must we. That’s why we want YOU to join our family!
Job Summary
Responsible for preparation and service of production of items needed for room Service Meals served to hospital patients and Cafeteria Menus for customers along with and Special Functions. Will performs other duties and tasks as assigned.
Schedules will fluctuate depending on the department needs.
Position Requirements
Formal Education / Training:
High school education, GED or Equivalent Work Experience.
Must have the ability to understand and follow basic verbal communications and \ or written instructions in English
Workplace Experience:
Production experience preferred.
Equipment and Skills Training:
Various ovens, stovetops, steamers, tilt skillets, scales, measuring utensils, fryers, knives, meat slicers, food processors, buffalo chopper and mixers.
Physical Environment:
Kitchen, dishroom and patient floors.
Physical Effort:
Prolonged standing, withstand extreme temperatures, ability to lift 35#, able to comprehend written and oral communication and instructions.
Able to keep up in a fast paced environment.
Key Results
RETAIL COOK
1. Review production and prep every day and follow task list for the schedule assigned.
2. Prepare current day’s menu and special functions as assigned meeting time requirements.
3. Follow recipes and production sheets to include tasting foods to determine quality and make adjustments as needed.
4. Maintain appropriate and accurate production for meals/services throughout meal periods.
5. Prepare current day’s menu and special functions as assigned meeting time requirements.
6. Maintain sanitary and orderly work environment.
7. Carry out any assignments as directed by Supervisor and Team Leaders in a positive, cooperative manner.
8. Understand and support the policy of working various shifts as needed according to the schedule and Assist and train in other areas as needed.
9. Perform department assignments and follow sanitation schedules. Weekly Sanitation for Scheduled area followed and completed.
10. Complies with departmental and hospital policies and safety regulations.
11. Attends Department and Area meetings as scheduled.
12. Respond to line service needs timely and cooperatively. Takes ownership and responsibility of food prepared.
ROOM SERVICE COOK
1. Review production and prep every day and follow task list for the schedule assigned
2. Follow recipes and production sheets to include tasting foods to determine quality and make adjustments as needed.
3. Take, record and record temp of foods and make adjustments as determined.
4. Maintain appropriate and accurate production for meals/services throughout meal periods.
5. Carry out any assignments as directed by Supervisor and Team Leaders in a positive, cooperative manner.
6. Recognize and comprehend diet restrictions and allowances.
7. Understand and support the policy of working various shifts as needed according to the schedule and Assist and train in other areas as needed.
8. Accurately serve patient trays as ordered by following tray tickets.
9. Press Ganey Quarterly score for Quality of Food 86 or above.
10. Perform department assignments and follow sanitation schedules. Weekly Sanitation for Scheduled area followed and completed.
11. Complies with departmental and hospital policies and safety regulations.
12. Attends Department and Area meetings as scheduled.
PREP COOK
1. Review production and prep every day and follow task list for the schedule assigned.
2. Maintain par levels assigned to preparations.
3. Prepare assigned preparation each day.
4. Follow recipes and production sheets to include tasting foods to determine quality and make adjustments as needed.
5. Maintain appropriate and accurate production for meals/services throughout meal periods.
6. Serve on patient meal service as scheduled and indicated.
7. Recognize and comprehend diet allowances.
8. Carry out any assignments as directed by Supervisor and Team Leaders in a positive, cooperative manner.
9. Understand and support the policy of working various shifts as needed according to the schedule and Assist and train in other areas as needed.
10. Perform department assignments and follow sanitation schedules. Weekly Sanitation for Scheduled area followed and completed
11. Attends Department and Area meetings as scheduled.
12. Complies with departmental and hospital policies and safety regulations.