Per Diem Cook

Position Summary

As an academic medical center with a rich history of providing life-saving treatment in Southern Nevada, UMC serves as the anchor hospital of the Las Vegas Medical District, offering Nevada's highest level of care to promote successful medical outcomes for patients. We are home to Nevada's ONLY Level I Trauma Center, Designated Pediatric Trauma Center, Burn Care Center, and Transplant Center. We are a Pathway Designated facility by ANCC, and we are on our journey to Magnet status.

Prepares meal entrees and food for special functions, prepares the cafeteria and patient menus, prepares checklists for food handlers and ensures compliance with health and safety standards.

Requirements

• Equivalent to high school graduation
• Three (3) to five (5) years of culinary experience
• Must possess a valid Clark County Health Department Food Handler Safety Training card

Preferred Qualifications

• Recent documented (within the last 3 years) cooking experience
• 3 years of high volume industrial culinary experience
• Preferred experience in a healthcare setting
• Preferred experience with modified diets

Knowledge, Skills, and Abilities

• Food measurement conversions
• Food preparation techniques
• Inventory techniques
• Food and health requirements as governed by federal and state laws and regulations
• Department and hospital safety practices and procedures
• Patient rights
• Infection control policies and practices
• Handling, storage, use and disposal of hazardous materials
• Department and hospital emergency response policies and procedures
• Monitoring and assigning work activities
• Preparing nutritionally balanced menus
• Determining quantity of food required
• Maintaining proper sanitation in food handling
• Using kitchen and cafeteria equipment, e.g., ovens, meat slicers and mixers
• Communicating effectively in oral and written forms
• Establishing and maintaining effective working relationships with all personnel contacted in the course of duties
• Efficient, effective and safe use of equipment

Physical Requirements and Working Conditions

• Mobility to work in a typical kitchen setting and use a variety of cooking equipment
• Stamina to remain standing under adverse environmental conditions for an extended period of time
• Hearing and speech to communicate effectively in person
• Strength and agility to exert up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects
• Work is subject to shift and weekend assignments
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this classification