Cook (Part Time) at Cleveland Area Hospital in Cleveland, OK

Apply Description CLEVELAND AREA HOSPITAL is an independent, self-managed Critical Access Hospital half an hour west of Tulsa, Oklahoma. As the only hospital in Pawnee County, we are constantly striving to provide the highest level of care by continuously growing and updating our services and equipment. Our facilities include a level IV Trauma Center/ ER, Skilled Nursing/Swing Bed program, Respiratory Therapy, C.T., 3D Mammography, a fully equipped Outpatient Rehabilitation Center, 24/7 Lab, and a Primary Care Clinic. The organization is a Regional Healthcare Provider in its 10th year of consistent leadership. Continuing the spirit of growth, healing, and service-driven healthcare established when the hospital first opened in 1963, Cleveland Area Hospital is on track to build a new facility, expand our services, and better serve our patients and communities. · Are you passionate about patient care? · Would you enjoy being an integral part of a team on the verge of new hospital construction? · Are you motivated by ongoing improvement and an opportunity to make a measurable impact on rural healthcare in Oklahoma? POSITION SUMMARY: The Dietary department at Cleveland Area Hospital is dedicated to serving healthy, delicious meals to our patients, employees, and visitors while striving for customer satisfaction and adherence to facility policies and state regulations. The cook position prepares and provides meals for our hospital patients, employees, and visitors with a commitment to nutritional value, customer satisfaction, and creating high-quality food.
To accomplish this job, an individual must perform each essential function satisfactorily with or without reasonable accommodation. Reasonable accommodation may be made to enable qualified individuals with disabilities to perform essential functions. PRINCIPAL JOB DUTIES AND RESPONSIBILITIES: Prepare meals for hospital patients, employees, visitors, and catering by facility policies and state regulations. Use, inspect, and clean kitchen equipment, appliances, and work areas by standard operating procedures, facility policies, and state regulations. Promptly identify and report repair and maintenance needs to the dietary team lead. Wash dishes, glassware, flatware, pots, pans, etc., using a commercial dishwasher or hand. Create a positive work environment through teamwork, encouragement, integrity, and conflict resolution. Communicate clearly and respectfully with hospital patients, employees, and visitors. Stock and regularly rotate inventory by facility policies and state regulations. Adhere to all organization policies, including (but not limited to) job description, certification/licensure requirements, mission statement, HIPAA, confidentiality standards, and patient’s rights.
Actively engage and stay updated with the organization’s communications and directives. Attend and participate in hospital and department in-service training. Assist the dietary team lead in identifying and correcting problem areas regarding quality, safety, productivity, cost control, portion control, waste, etc. Assist the dietary team lead with special projects. Other duties as assigned. EQUIPMENT: Equipment in the dietary department includes, but is not limited to, the following: Gas Stove/Oven Combo Convection Oven Commercial, Single-Rack Dishwasher Reach-In & Walk-In Freezers Reach-In Refrigerators Salad Bar/Refrigerator Combo Conveyor Toaster Various, Domestic Kitchen Appliances Vitamix & Robot Coupe Commercial Ice Machine Commercial Tea Dispense Commercial Coffee Machine Three-Well Steam Table with Cold Well Point of Sale System with Online Store Sinks (Handwashing, 3-Compartment, Dish) Hand Trucks, Lifts, & Carts Requirements EDUCATION/EXPERIENCE REQUIRED: High school diploma or GED. Five years’ experience preferred. Oklahoma Food Handlers Permit or obtained within one week of employment. Ability to use a computer for, but not limited to, checking/sending emails and creating various documents in Microsoft Word, Excel, and PowerPoint. Ability to read, understand, and communicate oral and written instructions. Cooking experience in a commercial kitchen. Including, but not limited to: A strong knowledge of knife skills, food safety, time management, food waste management, and various commercial kitchen equipment. The ability to prepare/cook various foods and dishes, including various flavor profiles using herbs, spices, and sauces. The ability to read and understand standardized recipes. The ability to do mathematical calculations related to food preparation and recipe adjustments. Certified Dietary Manager Certification preferred but not required WORK SHIFT(S): Because the kitchen is open seven days a week, this position is expected to rotate weekend shifts with other cooks. Monthly department in-service meetings are a requirement of this position. They are typically scheduled for 6:00 pm-8:00 pm on a weekday. Any hospital in-service training will work around scheduled work shifts. BENEFITS: Competitive pay Dental and Vision 401K with Company match Generous Tuition Reimbursement Program Employee Appreciation and Engagement Birthday, Anniversary and New Hire Gifts Uniform Vouchers (annually and upon hire) Employee Engagement events Employee Referral incentives RESPONSIBILITY FOR CONFIDENTIAL INFORMATION: This position could have access to patient confidential records and must comply with HIPAA regulations and Compliance Policies. WORKING CONDITIONS – PHYSICAL DEMANDS: The following physical/mental demands are required for the Cook Position This position requires the following physical demands. Occasional = 33%
Frequent = 66%
Continuous = 100% Continuous – must be able to be on feet walking, standing, and transporting/positioning food, equipment, and supplies. Continuous – must be able to lift and transfer a minimum of 50 pounds and apply a minimum of 50 pounds of push/pull force while using good body mechanics. Continuous – must be able to reach, bend, and stretch while using good body mechanics. Continuous – must be able to use good listening, communication, and visual skills when navigating the kitchen and moving food, equipment, and supplies. Continuous – must be able to use various kitchen equipment safely. May be exposed to communicable diseases. The above statements reflect the general details considered necessary to describe the principal function of the job as identified. They shall not be regarded as a detailed description of all work requirements inherent to this position.