Cook (PRN) - Patient Food Service
Company: Washington Regional
Posted on: February 15, 2021
Job Posting: Cook (PRN) Employment Type: PRN Location:
Washington Regional Medical Center - Fayetteville, AR Department:
Patient Food Service Shift: As needed (PRN) FTE: Job Number:
JO-2101-41399 Date Posted: 1/15/2021 Categories: General Support
Washington Regional is our regions only locally governed,
community-owned, not-for-profit healthcare system. Our system
includes a 425-bed acute care hospital located in the heart of
Fayetteville supported by our clinic system - including primary,
specialty and urgent care operations - that span across Northwest
Arkansas into Harrison and Eureka Springs. Being heavily supported
and invested in our community makes Washington Regional a unique
employer, encouraging staff to give back to the community in which
we live and work and give back to each other.
Washington Regional Mission, Vision and Values prove to be a firm
foundation and inspiration from which we fulfill our purpose.
Mission: Washington Regional is committed to improving the health
of people in communities we serve through compassionate, high
quality care, prevention and wellness education.
Vision: To be the leading healthcare system in Northwest Arkansas
--- the best place to receive care and the best place to give
Values: To treat others patients and their families, visitors,
physicians, and each other as we would want to be
The role of the Cook reports to the Executive Chef. This position
is responsible for providing remarkable food and hospitable service
through our various food venues. These venues include The
Apothecary coffee shop, where you can enjoy brewing as a barista;
Tyson Commons, our featured retail/cafeteria location including a
variety of food options: hot meals, sandwich counter, soups,
salads, desserts, etc.; third retail space, offering a variety of
health-conscious options. Patient Food Service also includes
catering and delivery service to departments and individuals
throughout the system.
Our responsibility for meal and food preparations expand to
prescribed meals set by nutritional consulting team (doctors and
dietitians) that assist our patients in recovery and discharge
home. We also have room service options, promoting personal choice
in nutritional meals offered. Patients can place an order for food
options that meet their preferences while following the nutritional
consulting teams specific nutritional goals. Patient Food Services
have numerous touch points where our team can make a profound
difference when catering to the expressed and unexpressed needs of
the patient and the patrons we serve.
The Cook must be able to lift up to 35 lbs, and will spend a
majority of time standing and walking (90%) as well as squatting,
lifting, twisting, pulling, and pushing throughout entirety of
Inspect and clean food preparation areas, such as equipment and
work surfaces, or serving areas to ensure safe and sanitary
Clean food preparation areas, facilities, or equipment.
Inspect facilities, equipment or supplies to ensure conformance to
standards and assess functionality.
Manage food and ingredients:
o Ensure freshness of food and ingredients by checking for quality,
keeping track of old and new items, and rotating stock.
o Ensure food is stored and cooked at correct temperature by
regulating temperature of ovens, broilers, grills, and
o Procure food from storage, maintaining food, beverage, or
Food preparation management:
o Season and cook food according to recipes or personal judgment
o Weigh, measure, and mix ingredients according to recipes or
personal judgment, using various kitchen utensils and
o Wash, peel, cut, and seed fruits and vegetables to prepare them
o Cook, prepare, roast, broil, boil, and steam meats, fish,
vegetables, and other foods.
o Rotate, turn, flip, stir foods to ensure even cooking.
o Bake breads, rolls, cakes, and pastries.
o Carve and trim meats such as beef, veal, ham, pork, and lamb for
hot or cold service, or for sandwiches.
o Butcher and dress animals, fowl, or shellfish, or cut and bone
meat prior to cooking.
o Observe and test foods to determine if they have been cooked
sufficiently, using methods such as tasting, smelling, or piercing
them with utensils.
o Portion, arrange, and garnish food, and serve food to waiters or
Coordinate work within kitchen staff to ensure effectiveness and
efficiency standards are managed and met.
Substitute for or assist other cooks during emergencies or rush
Plan menu options.
Record operational or production data.Qualifications
Education: High School or GED required. Culinary certificate,
Culinary Certificate or Degree preferred.
Licensure and Certifications: ServSafe Food Handlers Course
Experience: 3 to 5 years preferred, will consider education in lieu
Keywords: Washington Regional, Fayetteville , Cook (PRN) - Patient Food Service, Hospitality & Tourism , Fayetteville, Arkansas
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