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Vanderbilt University Medical Center Cook Signing Bonus in Nashville, Tennessee

Cook Signing Bonus - 2111738

Job : Food Service

Primary Location : TN-Nashville-The Vanderbilt Clinic (TVC)

Organization : VUH Nutrition Pt Svcs Admin 201383

Shift: : Variable

Description

Cook

21111738

Job Summary : Our Cooks are responsible for preparing the food for patients and/or cafeteria customers following assigned production schedule and standardized recipes. Maintains sanitation and safety of work area.

Department Summary: . The goal of Nutrition Services is to provide excellent care to patients and their families during their visit to Vanderbilt Medical Center. Our team of Registered Dietitians or "RDs" are part of the medical team assigned to meet the needs of each patient. In addition, a wide variety of choices for eating at the Medical Center are available to visitors and family members. Our facilities include the Courtyard Cafe located at The Vanderbilt Clinic, the Vandy Cafe located in the Monroe Carell Jr Children’s Hospital at Vanderbilt, and several kiosks located throughout the Medical Center campus that serve food & beverages. The Nutrition Services Department serves approximately 1500 patient meals per day and more than 5000 employees and guests are served daily. The Nutrition Services Department employs approximately 240 staff.

Shift Hours:

  • Shifts: 3:30am – Noon, will work every other weekend

  • $500 signing bonus for external applications ONLY

Discover Vanderbilt University Medical Center:

Located in Nashville, Tennessee, and operating at a global crossroads of teaching, discovery and patient care, VUMC is a community of individuals who come to work each day with the simple aim of changing the world. It is a place where your expertise will be valued, your knowledge expanded, and your abilities challenged. It is a place where your diversity — of culture, thinking, learning and leading — is sought and celebrated. It is a place where employees know they are part of something that is bigger than themselves, take exceptional pride in their work and never settle for what was good enough yesterday. Vanderbilt’s mission is to advance health and wellness through preeminent programs in patient care, education, and research

VUMC Recent Accomplishments

Because we are committed to providing the best in patient care, education and research, we are proud of our recent accomplishments:

  • US News & World Report: #1 Adult Hospital in Tennessee and metropolitan Nashville, named to the Best Hospitals Honor Roll of the top 20 adult hospitals, 10 nationally ranked adult specialty programs, with 3 specialties rated in the top 10 nationally, Monroe Carell Jr. Children’s Hospital at Vanderbilt named as one of the Best Children’s Hospital in the nation, with 10 out of 10 pediatric specialties nationally ranked.

  • Healthcare’s Most Wired: Among the nation’s 100 “most-wired” hospitals and health systems for its efforts in innovative medical technology.

  • Becker’s Hospital Review: named as one of the “100 Great Hospitals in America”, in the roster of 100 Hospitals and Health Systems with Great Oncology Programs and to its list of the 100 Hospitals with Great Heart Programs.

  • The Leapfrog Group: One of only 10 children’s hospitals in the to be named at Leapfrog Top Hospital.

  • American Association for the Advancement of Science: The School of Medicine has 112 elected fellows

  • Magnet Recognition Program: Received our third consecutive Magnet designations.

  • National Academy of Medicine: 22 members, elected by their peers in recognition of outstanding achievement

  • Human Rights Campaign Healthcare Equality Index: 6 th year in a row that Vanderbilt University Medical Center was a Leader in LGBTQ Healthcare Equality.

KEY RESPONSIBILITIES:

  • Maintains and ensures food safety.

  • Maintains safe work environment.

  • Uses approved cooking methods to prepare quality foods for patients/retail to achieve customer satisfaction.

  • The responsibilities listed are a general overview of the position and additional duties may be assigned.

TECHNICAL CAPABILITIES:

CUSTOMER SERVICE - (NOVICE): - Demonstrates the ability to influence customers. Knows how to verify and clarify the needs and expectations of customers. Responds quickly and efficiently to customer service requests. Participates in and conducts meetings with customers. Keeps customers informed of status via standard reporting techniques. Meets the continuing service needs of a customer group, including requests for changes in work content. Responds to customers with an appropriate level of urgency, energy, persistence and tenacity.

FDA/USDA REGULATIONS (NOVICE): - Possesses sufficient fundamental proficiency to successfully demonstrate FDA and or USDA regulations in practical applications of moderate difficulty.

FOOD PREPARATION (NOVICE): - Possesses sufficient fundamental proficiency to successfully demonstrate food preparation in practical applications of moderate difficulty.

FOOD REPLENISHMENT (NOVICE): - Possesses sufficient fundamental proficiency to successfully demonstrate food replenishment in practical applications of moderate difficulty.

CORE ACCOUNTABILITIES:

  • Organizational Impact: Performs non-routine tasks that significantly impact team's performance with minimal guidance.

  • Problem Solving/ Complexity of work: Conducts research and analysis to solve some non-routine problems.

  • Breadth of Knowledge: Applies broad job knowledge and has basic job skills in other areas.

  • Team Interaction: Provides informal guidance and support to less experienced team members.

CORE CAPABILITIES:

SUPPORTING COLLEAGUES (S3):

  • Develops Self and Others: Continuously improves own skills by identifying development opportunities.

  • Builds and Maintains Relationships : Seeks to understand colleagues' priorities, working styles and develops relationships across areas.

  • Communicates Effectively: Openly shares information with others and communicates in a clear and courteous manner.

DELIVERING EXCELLENT SERVICES (S3):

  • Serves Others with Compassion: Invests time to understand the problems, needs of others and how to provide excellent service.

  • Solves Complex Problems: Seeks to understand issues, solves routine problems, and raises proper concerns to supervisors in a timely manner.

  • Offers Meaningful Advice and Support: Listens carefully to understand the issues and provides accurate information and support.

ENSURING HIGH QUALITY (S3):

  • Performs Excellent Work: Checks work quality before delivery and asks relevant questions to meet quality standards . Ensures Continuous Improvement: Shows eagerness to learn new knowledge, technologies, tools or systems and displays willingness to go above and beyond.

  • Fulfills Safety and Regulatory Requirements: Demonstrates basic knowledge of conditions that affect safety and reports unsafe conditions to the appropriate person or department.

MANAGING RESOURCES EFFECTIVELY (S3):

  • Demonstrates Accountability: Takes responsibility for completing assigned activities and thinks beyond standard approaches to provide high-quality work/service.

  • Stewards Organizational Resources: Displays understanding of how personal actions will impact departmental resources.

  • Makes Data Driven Decisions: Uses accurate information and good decision making to consistently achieve results on time and without error.

FOSTERING INNOVATION (S3):

  • Generates New Ideas: Willingly proposes/accepts ideas or initiatives that will impact day-to-day operations by offering suggestions to enhance them.

  • Applies Technology: Absorbs new technology quickly; understands when to utilize the appropriate tools and procedures to ensure proper course of action.

  • Adapts to Change: Embraces change by keeping an open mind to changing plans and incorporates change instructions into own area of work.

Basic Qualifications

1 year relevant experience

Licensure, Certification, and/or Registration (LCR):

  • Physical Requirements/Strengths needed & Physical Demands:

  • Medium Work category requiring exertion up to 50lbs of force occasionally and/or up to 20 of force frequently and/or up to 10 of force continually to move objects. Movement

  • Occasional: Sitting: Remaining in seated position

  • Occasional: Lifting over 35 lbs: Raising and lowering objects from one level to another, includes upward pulling over 35 lbs, with help of coworkers or assistive device

  • Occasional: Bending/Stooping: Trunk bending downward and forward by bending spine at waist requiring full use of lower extremities and back muscles

  • Occasional: Balancing: Maintaining body equilibrium to prevent falling when walking, standing, crouching or maneuvering self, patient and equipment simultaneously while working in large and small spaces

  • Occasional: Climbing: Ascending or descending stairs/ramps using feet and legs and/or hands and arms.

  • Occasional: Kneeling:Bending legs at knees to come to rest on knee or knees.

  • Occasional: Crouching/Squatting: Bending body downward and forward by bending legs and spine.Reaching above shoulders: Extending arms in any direction above shoulders.

  • Occasional: Reaching above shoulders: Extending arms in any direction above shoulders.

  • Occasional: Fingering: Picking, pinching, gripping, working primarily with fingers requiring fine manipulation.

  • Frequent: Standing: Remaining on one's feet without moving.

  • Frequent: Walking: Moving about on foot.

  • Frequent: Lifting under 35 lbs: Raising and lowering objects under 35 lbs from one level to another

  • Frequent: Carrying under 35 lbs: Transporting an object holding in hands, arms or shoulders, with help of coworkers or assistive device.

  • Frequent: Push/Pull: Exerting force to move objects away from or toward.

  • Frequent: Reaching below shoulders: Extending arms in any direction below shoulders.

  • Frequent: Handling: Seizing, holding, grasping, turning or otherwise working with hand or hands.

  • Frequent: Bimanual Dexterity: Requiring the use of both hands. Sensory

  • Occasional: Taste: Ability to detect quality, texture, consistency and taste of prepared foods/quality control.

  • Continuous: Communication: Expressing or exchanging written/verbal/electronic information.

  • Continuous: Auditory: Perceiving the variances of sounds, tones and pitches and able to focus on single source of auditory information

  • Continuous: Vision: Clarity of near vision at 20 inches or less and far vision at 20 feet or more with depth perception, peripheral vision, color vision.

  • Continuous: Smell: Ability to detect and identify odors. Environmental Conditions

  • Occasional: Chemicals and Gasses: Medications, cleaning chemicals, oxygen, other medical gases used in work area.

Req ID: 2111738

Vanderbilt University Medical Center is committed to principles of equal opportunity and affirmative action.

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