Covenant Health

Job Title
Cook-Baker-Salad Maker
ID
3550202
Facility
Methodist Medical Center of Oak Ridge
Department Name
FOOD SERVICES

Overview

Methodist

 

 

Cook-Baker-Salad Maker

Full-time, 80 hours per period, Varied shifts

 

With more than 30 specialties from Cardiology and Neurosurgery to Orthopedics and Vascular care, Methodist Medical Center was one of the first hospitals in East Tennessee to offer cutting-edge treatments and technologies that benefit people with life-threatening aneurysms, severely damaged knee, hip and shoulder joints, sudden heart failure, and non-healing wounds.

  • 301 licensed beds
  • 25 ICU beds
  • 8 step-down beds
  • 38 emergency suites
  • 2 cath labs
  • 1 electrophysiology lab
  • 8 LDRP suites
  • 205 active and courtesy physicians
  • 1,192 employees

Job Objectives: To prepare and cook all items needed following appropriate recipes and production sheets. To be responsible for seeing that food is prepared according to menus; and to confer with supervisors as to the use of leftovers, making menu changes as necessary. To maintain high standards of food handling and cleanliness in work area, and to be responsible for high standards of personal cleanliness. 

 

Recruiter: Kathleen Rice || kkarnes@covhlth.com || 865-374-5391

Responsibilities

  • Prepares and cooks all items needed for patients, cafeteria, doctors’ meals, catering and special functions, following appropriate recipes and production sheets.
  • Interprets recipes and modifies as required; mixes ingredients and does quantity and batch cooking for meal service
  • Communicates with fellow employees and supervisors regarding product usage, shortages and quality of inventory; communicates with service staff regarding portions and appropriate presentation of food items.
  • Maintains a neat, organized, sanitary work area.
  • Follows all HACCP guidelines as they relate to preparation, serving and storing food; completes all HACCP temp logs daily.
  • Correctly weighs, measures and portions food items.
  • NON-ESSENTIAL FUNCTIONS: Other duties as assigned.
  • HEALTH/SAFETY/COMPETENCE: Cannot pose a direct threat to health or safety of self or others.  Must provide safe, efficient, competent care to customer or patient population.  Must demonstrate competency of the functions described in the performance continuum and skills list.

Qualifications

Education/Knowledge/Skills:

A high school diploma is required. Must be able to speak, read, write, and understand English. Must be able to perform simple arithmetic and have the manual dexterity and motor coordination to manipulate kitchen utensils. Must be able to comprehend and follow recipes and instructions. Must have the visual acuity for appraising the appearance of food, and must have cooking skills.

 

Experience:

A minimum of six months of appropriate food preparation experience in a hotel, restaurant or hospital is required.

 

Licensure/Certifications:

None is required

                 

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