Cook - Pool/PRN

Job description

National Jewish Health is seeking a dependable and skilled PRN Cook to join the Food & Nutrition Services team. This role prepares meals for patients, cafeteria guests, school programs and catering events while helping deliver the high-quality dining experience expected at one of the nation's leading healthcare organizations. Unlike many food service opportunities, this position offers a consistent Monday through Friday schedule from 5:30 am - 2:00 pm with no evening shifts. Additionally, this PRN role is expected to work approximately 40 hours per week for the first 12 weeks before transitioning to an as-needed schedule.
Key Responsibilities
• Prepares and serves hot and cold menu items for patients, cafeteria customers, school programs and catering functions
• Reviews menus and organizes production schedules to ensure timely meal preparation
• Maintains food quality, safety and sanitation standards throughout the kitchen and service areas
• Cleans and maintains equipment, workstations and food storage areas
• Restocks supplies and supports daily kitchen operations

National Jewish Health is the nation's leading respiratory hospital, recognized for excellence in patient care, research and education. As part of the Food & Nutrition Services team, the Cook contributes to an important service that supports patients, employees and visitors each day. This position offers the opportunity to work in a collaborative environment with a predictable weekday schedule while preparing meals for a diverse campus community.
Position Summary: Performs food preparation and service for patients, cafeteria customers and catering functions following guidelines, standards and procedures established by the department.
Essential Duties
• Reviews menu and plans for food preparation for the following day, which may include pulling meat for timely defrosting according to menus. Organizes a cooking schedule to complete tasks in a timely manner.
• Prepares and serves foods, which may include hot grilled and deep fried food for patients, cafeteria customers, school lunch and catering functions according to recipes as required.
• Performs basic cold food preparation for salads, desserts, and set up for patients, cafeteria, school breakfast, school lunch and catering functions as required.
• Cleans and sanitizes work area surfaces, cooking equipment, drawers, shelves, equipment, utensils, storage areas and walk-in refrigerators. Covers, labels, dates, refrigerate, or freezes left over food items as appropriate.
• Restocks supplies as needed.

Competencies
• Adaptability: Maintaining effectiveness when experiencing major changes in work responsibilities or environment; adjusting effectively to work within new work structures, processes, requirements, or cultures.
• Attention to Detail: Accomplishing tasks by considering all areas involved, no matter how small; showing concern for all aspects of the job; accurately checking processes and tasks; being watchful over a period of time. Setting high standards of performance for self and others; assuming responsibility and accountability for successfully completing assignments or tasks; self-imposing standards of excellence rather than having standards imposed.
• Collaboration/Teamwork: Cooperates with others to accomplish common goals; works with employees within and across his/her department to achieve shared goals; treats others with dignity and respect and maintains a friendly demeanor; values the contributions of others.
• Customer Focus: Ensuring that the customer perspective is a driving force behind business decisions and activities; crafting and implementing service practices that meet customers’ and own organization’s needs.
• Energy: Consistently maintaining high levels of activity or productivity; operating with vigor, effectiveness, and determination over extended periods of time.
• Initiative: Taking prompt action to accomplish objectives; taking action to achieve goals beyond what is required; being proactive.
• Peer Relationships: Interacts with others in a constructive, positive, and respectful manner, regardless of individual differences. Assists team members or co-workers in achieving personal goals and completing assignments.

Supervisory or Managerial Responsibility: None
Travel: None
Core Values
• Be available to work as scheduled and report to work on time.
• Be willing to accept supervision and work well with others.
• Be well groomed, appropriately for your role and wear ID Badge visibly.
• Be in compliance with all departmental and institutional policies, the Employee Handbook, Code of Conduct and completes NetLearning by due date annually.
• Promotes a workplace culture based on mutual respect and merit, where all individuals are treated fairly and provided with equal opportunity to contribute to the mission and goals of the institution.
• Adheres to safe working practices and at all times follows all institutional and departmental safety policies and procedures.
• Wears appropriate PPE as outlined by the infection control policies and procedures.
• Demonstrates compliance with all state, federal and all other regulatory agency requirements.

Minimum Qualifications
• Education: High School diploma or equivalent preferred
• Work Experience: A minimum of (1) year high volume/high production food service experience required.
• Special Training, Certification or Licensure: Serve Safe certification preferred.

Salary Range: $20.69 - $27.36
Benefits: This is a Pool/PRN position that is not eligible for benefits.