Registry Cook

Emory Healthcare/Emory University

Johns Creek, GA

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JOB DETAILS

SALARY

SKILLS

Assembly Line, Blood-Borne Pathogens, Cafeteria, Cook Dishes, Environmental Work, FIFO, Federal Government, Federal Laws and Regulations, Food Flavor, Food Presentation, Food Services, Genetics, Healthcare, Infectious Diseases, LaTeX Typesetting, Legal, Lift/Move 25 Pounds, Lift/Move 50 Pounds, Material Moving, Medical Waste, Patient Care, Physical Demands, Preventative Maintenance, Procedure Development, Record Keeping, Regulatory Requirements, Retail, State Laws and Regulations, Statistics, Trend Analysis, Typing, Waitressing, Willing to Travel

LOCATION

Johns Creek, GA

POSTED

16 days ago

Overview

Be inspired. Be valued. Belong. At Emory Healthcare

At Emory Healthcare we fuel your professional journey with better benefits, valuable resources, ongoing mentorship and leadership programs for all types of jobs, and a supportive environment that enables you to reach new heights in your career and be what you want to be. We provide: + Comprehensive health benefits that start day 1 + Student Loan Repayment Assistance & Reimbursement Programs + Family-focused benefits + Wellness incentives + Ongoing mentorship, development, leadership programs + And more

Description

RESPONSIBILTIES

: + Prepares menu items for patients on general and modified diets and for cafeteria and satellite food service customers. Inspects and tastes food for palatability and correct temperature. + Cleans up in preparation for the next meal. Keeps records of quantities produced and used in accordance with established procedures. Measures and weighs ingredients. + Follows all safety and infection control policies and procedures. Uses required protection devices to prevent transmission of food borne illnesses to patients, customers, and staff. + Reports safety hazards. Cleans, sanitizes and organizes the work area. Wipes up spills and food debris and disposes of empty containers. Removes pots and pans to cleaning area. + Prescrapes and soaks pans with burned or dried food. May wash pots and pans as requested. + Adheres to county, state, and federal regulatory agency requirements. Prepares and cooks all menu items using solid, efficient cooking and culinary fundamentals. + Follows recipes, measuring and mixing as specified, to prepare hot and cold menu items in specified quantities. Presents and displays food using artistic creativity and garnishes. + May setup and transport food items for patient tray assembly line, cafeteria, retail, satellite, or special events. + May serve or carve food. Returns unused ingredients and non-food supplies to designated storage area; reviews leftover food to determine appropriate storage and/or use and labels and dates all food. + Inspects and tastes prepared food for palatability and appropriate temperature. Quickly and efficiently communicates concerns or problems to other team members and supervisors as appropriate. Uses FIFO method of food storage/preparation. + Operates large and small institutional cooking equipment including convection ovens, broilers, deep fat fryers, pressure fryers, and steam jacketed kettles. Cleans equipment and performs preventative maintenance as recommended by manufacturer. + Requisitions and maintains food and supplies from store room according to policies and procedures. Verifies that issues from storage area meet recipes requirements and established specifications. Reports unusual movement of food and supplies. + Use a computer to enter and access recipes and menus. Records various statistics on activities such as food temperatures, refrigerator/freezer temperatures, meal tallies, and inventory. + Works with Manager to formulate plan for professional development. Attends educational in-services as appropriate. + Participates in professional activities and organizations to maintain knowledge of current trends, practices and developments. Communicates new ideas to the Chef or Manager. Performs related responsibilities as required.

MINIMUM QUALIFICATIONS

: + A high school diploma or equivalent preferred. Must be able to read, write, and follow instructions. + Two years of institutional food preparation or cooking experience OR completion of a two year culinary degree/certification. The ability to lift up to 50 pounds.PHYSICAL REQUIREMENTS (Medium): 20-50 lbs; 0-33% of the work day (occasionally); 11-25 lbs, 34-66% of the workday (frequently); 01-10 lbs, 67-100% of the workday (constantly); Lifting 50 lbs max; Carrying of objects up to 25 lbs; Occasional to frequent standing & walking, Occasional sitting, Close eye work (computers, typing, reading, writing), Physical demands may vary depending on assigned work area and work tasks.ENVIRONMENTAL FACTORS: Factors affecting environment conditions may vary depending on the assigned work area and tasks. Environmental exposures include, but are not limited to: Blood-borne pathogen exposure Bio-hazardous waste Chemicals/gases/fumes/vapors Communicable diseases Electrical shock, Floor Surfaces, Hot/Cold Temperatures, Indoor/Outdoor conditions, Latex, Lighting, Patient care/handling injuries, Radiation, Shift work, Travel may be required. Use of personal protective equipment, including respirators, environmental conditions may vary depending on assigned work area and work tasks.

Additional Details

Emory is an equal opportunity employer, and qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, protected veteran status or other characteristics protected by state or federal law. Emory Healthcare is committed to providing reasonable accommodations to qualified individuals with disabilities upon request. Please contact Emory Healthcare’s Human Resources at careers@emoryhealthcare.org . Please note that one week's advance notice is preferred.

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Division

_Emory Johns Creek_

Campus Location

_Johns Creek, GA, 30097_

Campus Location

_US-GA-Johns Creek_

Department

_EJC Food And Nutrition_

Job Type

_PRN / Registry_

Job Number

_167109_

Job Category

_Food Services_

Schedule

_Other_

Standard Hours

_4 Hours_

Hourly Minimum

_USD $20.50/Hr._

Hourly Midpoint

_USD $20.50/Hr._ Emory Healthcare is an Equal Employment Opportunity employer committed to providing equal opportunity in all of its employment practices and decisions. Emory Healthcare prohibits discrimination, harassment, and retaliation in employment based on race, color, religion, national origin, sex, sexual orientation, gender identity or expression, pregnancy, age (40 and over), disability, citizenship, genetic information, service in the uniformed services, veteran status or any other classification protected by applicable federal, state, or local law.

About the Company

Emory Healthcare/Emory University

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