Kalispell

  • Cook

    Job Locations US-MT-Kalispell
    Requisition ID
    2018-4198
    Category
    Support Services
    Pay Period Status
    72
    Shift
    Rotating
    Schedule
    Varies including weekends and Holidays
  • Overview

    The cook provides nutrition care according to professional standards to all Kalispell Regional Healthcare Facilities. Actions support outstanding customer service & teamwork that reflects KRMC’s Mission & Values.

    Responsibilities

    1. Adherence to state & regulatory standards.
    2. Good practice of sanitation skills.
    3. Following HACCP guidelines & setting example for other staff to do the same.
    4. Adherence to facility & department policies & procedures.
    5. Follow recipes & production sheets.
    6. Meet meal deadlines reflecting high quality levels.
    7. Able to work assigned production positions & stations.
    8. Demonstrate an excellent knowledge of patient diets & assuring compliance.
    9. Communicates needs for Procurement & Maintaining inventory of food & supplies.
    10. Completion of daily cleaning assignments.
    11. Consistently demonstrate the ability to produce multiple menu items concurrently in a safe and sanitary way.
    12. Is a representative of Nutrition services and conducts themselves as such whenever present within NWHC.

    Qualifications

    1. High school diploma or equivalent preferred.
    2. Ability to follow written & verbal instructions & established procedures.
    3. Minimum of three (3) years experience in health care or food service setting desired
    4. Must have a high degree of customer service skills.
    5. Some computer skills sufficient to learn hospital computer systems ( Meditech, Excel, Word,  Kronos Self Service, online ordering and recipe programs)
    6. Must be highly organized & be able to handle multiple priorities at one time.
    7. ServSafe certification or food handlers certification required or ability to obtain within first 6 months of hire.
    8. Be able to follow recipes & production sheets.
    9. Must be self directed & able to work with minimal supervision.
    10. Proficient knife & equipment skills.
    11. Excellent knowledge of patient diets.
    12. Excellent verbal & written communication skills.
    13. Be a team player demonstrating outstanding values.

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