Cook PoolPRN

Summary

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 nations 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 nations 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 organizations 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

1. Be available to work as scheduled and report to work on time.
2. Be willing to accept supervision and work well with others.
3. Be well groomed appropriately for your role and wear ID Badge visibly.
4. Be in compliance with all departmental and institutional policies the Employee Handbook Code of Conduct and completes NetLearning by due date annually.
5. 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.
6. Adheres to safe working practices and at all times follows all institutional and departmental safety policies and procedures.
7. Wears appropriate PPE as outlined by the infection control policies and procedures.
8. 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.

Anticipated Application Deadline:

Required Experience:

IC