Cook, Lead
Company Name:
Renown Health
Cook, LeadRequisition ID: 119070
Department:200510 Cafeteria
-Reno, NV->
Facility:Renown Regional Medical Center
Schedule:Full Time - Eligible for Benefits
Shift:Day
Hours:Varies
Position Purpose:
Under the general supervision of the Manager, the lead Cook prepares high quality foods and therapeutic diets to patients, staff, guests and catering services for Renown Health.This position is responsible for inventory and ordering of weekly supplies for Food & Nutrition Services.The Lead Cook directs the day to day activities of the main dietary kitchen and staff ensuring that the facility and departmental policies and procedures are adhered to and that proper sanitation, safety and infection control policies are followed.
Nature and Scope:
The Lead Cook assists the manager in departmental functions including, providing constructive criticism in a manner which stimulates effective and efficient performance from dietary staff; assisting in monitoring the quality of services provided by the food service department; monitoring and providing input regarding staff performance and appraisal.This position is also responsible for assisting the manager in fostering staff commitment, enthusiasm and motivation.The Lead Cook works with the manager on identifying potential conflicts and low morale and addresses them appropriately.The Lead Cook exhibits willingness to share professional knowledge and experience and is a professional role model for other dietary staff.
This position does not provide patient care.
The foregoing description is not intended and should not be construed to be an exhaustive list of all responsibilities, skills and efforts or work conditions associated with the job. It is intended to be an accurate reflection of the general nature and level of the job.
Minimum
Qualifications:Requirements - Required and/or Preferred
Education:
Must have working-level knowledge of the English language, including reading, writing and speaking English.
Experience:
Experience in healthcare dietary department preferred.
License(s):
None
Certification(s):
American Culinary Federation certification preferred.American National Certified Professional Food Manager Sanitation Class preferred.Must possess or obtain Servsafe certificate within 180 days of date of hire.
Computer / Typing:
Must possess, or be able to obtain within 90 days,the computers skills necessary to complete online learning requirements for job-specific competencies, access online forms and policies, complete online benefits enrollment, etc.
EEO/M/F/V/DEstimated Salary: $20 to $28 per hour based on qualifications.
Renown Health
Cook, LeadRequisition ID: 119070
Department:200510 Cafeteria
-Reno, NV->
Facility:Renown Regional Medical Center
Schedule:Full Time - Eligible for Benefits
Shift:Day
Hours:Varies
Position Purpose:
Under the general supervision of the Manager, the lead Cook prepares high quality foods and therapeutic diets to patients, staff, guests and catering services for Renown Health.This position is responsible for inventory and ordering of weekly supplies for Food & Nutrition Services.The Lead Cook directs the day to day activities of the main dietary kitchen and staff ensuring that the facility and departmental policies and procedures are adhered to and that proper sanitation, safety and infection control policies are followed.
Nature and Scope:
The Lead Cook assists the manager in departmental functions including, providing constructive criticism in a manner which stimulates effective and efficient performance from dietary staff; assisting in monitoring the quality of services provided by the food service department; monitoring and providing input regarding staff performance and appraisal.This position is also responsible for assisting the manager in fostering staff commitment, enthusiasm and motivation.The Lead Cook works with the manager on identifying potential conflicts and low morale and addresses them appropriately.The Lead Cook exhibits willingness to share professional knowledge and experience and is a professional role model for other dietary staff.
This position does not provide patient care.
The foregoing description is not intended and should not be construed to be an exhaustive list of all responsibilities, skills and efforts or work conditions associated with the job. It is intended to be an accurate reflection of the general nature and level of the job.
Minimum
Qualifications:Requirements - Required and/or Preferred
Education:
Must have working-level knowledge of the English language, including reading, writing and speaking English.
Experience:
Experience in healthcare dietary department preferred.
License(s):
None
Certification(s):
American Culinary Federation certification preferred.American National Certified Professional Food Manager Sanitation Class preferred.Must possess or obtain Servsafe certificate within 180 days of date of hire.
Computer / Typing:
Must possess, or be able to obtain within 90 days,the computers skills necessary to complete online learning requirements for job-specific competencies, access online forms and policies, complete online benefits enrollment, etc.
EEO/M/F/V/DEstimated Salary: $20 to $28 per hour based on qualifications.
|
|
 | |
