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Responsibilities
About Temecula Valley Hospital
Temecula Valley Hospital (TVH), brings advanced technology, innovative programs, patient-centered and family sensitive care to area residents featuring 140 private patient rooms. TVH is a Comprehensive Stroke Center and the first Universal Health Services Hospital Emergency Department in the country to achieve accreditation from the American College of Emergency Physicians (ACEP) as a Geriatric Emergency Department. TVH, with a 4 Star Medicare Hospital Compare rating, specializes in advanced cardiac services and stroke care, general and surgical specialties, and orthopedics as a recent Blue Distinction\xc2\xae Center Designation for Quality in Knee and Hip Replacement Surgeries. TVH is nationally recognized for Patient Safety by the Leapfrog Group, with a 2020 and 2017 Top Hospital Award and nine \xe2\x80\x98A\xe2\x80\x99 Grades for Patient Safety. For more information, please visit .
Cook
The Cook\xe2\x80\x99s responsibility is to provide food and nutritional care appropriate for all ages including infant, toddlers, pre-school, school age, adolescent, adult, and geriatric patients as prescribed by physicians and under the direct supervision of the dietitian for age appropriate food items.
Essential Job Duties:
The Cook will be knowledgeable in preparing food and meals for patients, cafeteria, and special function events. Will consistently prepares and serves food in a timely, organized, and attractive manner.
Understands modified diet restrictive nutrient parameters and follows menu selections to ensure patient meal trays are accurate. The Cook must be able to demonstrate knowledge in safe food handling techniques, sanitation procedures, and health codes. Knowledgeable on how to properly store food and beverage items at appropriate temperatures, maintaining temperature logs, implementing and documenting a plan to correct any temperatures that are out of range and notifying department leadership of actions taken. Demonstrates the ability to properly use cooking and production equipment and utensils, including proper cleaning and sanitizing after each use. Demonstrates high quality, aesthetically pleasing, and taste appealing meals.
Qualifications
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