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Trinity Health PRN Cook - Nutrition in Dubuque, Iowa

Employment Type:

Part time

Shift:

Description:

Typical works 0 hours per week. Sunday- Saturday, Rotating Shift: Every other weekend /holiday; On-call

SCOPE OF SERVICE/CUSTOMER:

Under direct supervision of the Chef Coordinator, the cook functions as part of the Food Production Team to produce consistently high quality food for patients, personnel, and visitors. Provides services for all age groups, infant to elderly.

Customers include: employees, vendors, patients, visitors, volunteers, and physicians.

ESSENTIAL FUNCTIONS:

  • Adheres to the principles of caring and expected behaviors outlined in MercyOne Dubuque Medical Center's Model of Caring and Trinity Health's Code of Conduct, fostering a climate where all customers are treated in a manner consistent with MercyOne Dubuque Medical Center's Mission and Values.

  • Maintains a working knowledge of applicable Federal, State and local laws and regulations, Trinity Health’s Organizational Integrity Program, Standards of Conduct, as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior.

  • Performs other duties consistent with purpose of job as directed.

  • Demonstrates the Mission and Values and Ethics of MercyOne Dubuque Medical Center.

  • Prepares entrees, starches, grill/fryer items, soups, salads, vegetables, texture-modified food according to menu and projected needs. Produces high quality products by adhering to standardized recipes, methods, and seasoning specifications. Ensures food is prepared at specified times.

  • Performs advance food preparation by checking menus for anticipated needs and preparing foods in predetermined quantities.

  • Uses computer as needed for food production.

  • Requisitions items from storeroom based on the menu and inventories and orders fresh produce.

  • Checks in deliveries ensuring proper quantity and quality and notifying leadership of any discrepancies.

  • Maintains clean equipment and work area. Follows schedules for cleaning equipment and notifies leadership of equipment operating problems. Observes infection control practices at all times.

  • Provides services in the cafeteria representing the organization in a positive and professional manner.

  • Measures and mixes ingredients according to approved recipes and methods using blenders, mixers, grinders, slicers, knives, etc.

  • Tests food being cooked to ensure doneness. Adjusts heat controls as needed. Improves flavor and texture of food by adding ingredients or seasonings.

  • Performs other related duties as assigned.

  • Demonstrates activity to impact change within the department and with other departments.

  • Promotes and establishes effective relationships within the department, with other departments, physicians, and with hospital guest and clients.

  • Takes an active role in enhancing abilities to carry out job functions through personal and professional/job-related growth and development.

SKILLS AND ABILITIES REQUIRED:

  • Ability to read, write, make simple calculations, follow oral and written directions.

  • Accurately weigh and measure food.

  • Ability to learn food preparation methods and use of institutional kitchen equipment.

  • Able to learn and apply principles of kitchen safety and food handling sanitation.

  • Effective communication skills.

  • Basic computer skills.

WORKING CONDITIONS AND PHYSICAL DEMANDS:

  • Very frequently (51-80% of work time) stands and walks short distances.

  • Frequently (21-50% of work time) stoops, bends, reaches, kneels, balances, pushes, pulls and squats.

  • Periodically (11-20% of work time) lifts kitchen equipment and food weighing approximately 50 lbs.

  • Must have fine motor skills in order to grasp and manipulate items.

  • Floors are occasionally slippery.

  • Work area may be warm and humid.

  • Pushes/pulls food carts.

  • Must be able to see at a near visual acuity level.

  • Must be able to speak and hear speech.

  • Must adhere to applicable organizational requirements on an annual basis for Employee Health Directives.

MINIMUM EDUCATION, LICENSURE, CERTIFICATION, AND EXPERIENCE REQUIRED:

  • Formal or on-the-job training in institutional quantity food production preferred.

  • Six months experience desirable.

  • Must be at least 18 years old.

  • High school diploma or GED preferred, or minimum of 3 years of relevant work experience.

  • Child and Dependent Adult Abuse Mandatory Reporter Training is required within 6 months of hire and every 3 years thereafter.

Our Commitment to Diversity and Inclusion

Trinity Health is a family of 115,000 colleagues and nearly 26,000 physicians and clinicians across 25 states. Because we serve diverse populations, our colleagues are trained to recognize the cultural beliefs, values, traditions, language preferences, and health practices of the communities that we serve and to apply that knowledge to produce positive health outcomes. We also recognize that each of us has a different way of thinking and perceiving our world and that these differences often lead to innovative solutions.

Our dedication to diversity includes a unified workforce (through training and education, recruitment, retention, and development), commitment and accountability, communication, community partnerships, and supplier diversity.

Our Commitment to Diversity and Inclusion

Trinity Health is a family of 115,000 colleagues and nearly 26,000 physicians and clinicians across 25 states. Because we serve diverse populations, our colleagues are trained to recognize the cultural beliefs, values, traditions, language preferences, and health practices of the communities that we serve and to apply that knowledge to produce positive health outcomes. We also recognize that each of us has a different way of thinking and perceiving our world and that these differences often lead to innovative solutions.

Our dedication to diversity includes a unified workforce (through training and education, recruitment, retention, and development), commitment and accountability, communication, community partnerships, and supplier diversity.

EOE including disability/veteran

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