Address
Form of workLove what you do; Love where you live
The Café Grill Cook provides safe and sanitary food, of high nutritional quality, with outstanding customer service. They are responsible for promoting physical and emotional vitality for each customer: patients, visitors, and staff. They provide a positive experience (through teamwork) for patients, families, visitors and staff with outstanding service and compassion to meet customer expectations. They also foster an environment of relaxation and rejuvenation in the healthcare setting.
Required Behaviors:
• As you go about fulfilling this mission, your work habits and work relationships should embody SJRMC's values. These values are our culture, our identity as an organization: Sacred Trust, Personal Reverence, Thoughtful Anticipation, Team Accountability and Creative Vitality ask more of us than merely completing some list of tasks. Our values ask for a deeper level of commitment, and what is asked of us we freely give because we believe in our mission.
Required Qualifications:
• Must have Food Handler card issued by accredited provider (by first day at work)
(https://www.env.nm.gov/fod/Food_Program/Regulation_Update.htm)
• Must be at least 18 years of age
• Ability to work on a team
• Self-directed
• Ability to prioritize
• Excellent customer service skills
Preferred Qualifications:
• Previous experience in large-scale cooking, knowledge of food preparation, cooking methods and schedules
• Cash handling experience
Duties and Responsibilities:
Personal Hygiene:
• Demonstrates proper hand hygiene
• Changes gloves as appropriate and between tasks as appropriate
• Hairnet or cap worn at all times
Sanitation:
• Maintains a clean and sanitary work environment throughout shift
• Sets up and maintains green (soap) and red (sanitizer) buckets throughout shift
• Spills wiped up immediately
• Food and objects on floor picked up immediately
• Cleans and sanitizes salad bar at scheduled times
• Cleans and sanitizes all counter tops in the serving area
• Cleans and sanitizes all machines and coolers
• Cleans and sanitizes all tables and seats in cafe during and after each main meal service time
• Empties trash cans as needed
Food Safety:
• Follows safe food handling guidelines
• Applies ServSafe training to task completion throughout shift
• Thaws food per safe food handling guidelines
• Cools food to standard temperature in correct timeframe
• Discards outdated food, records on NonConforming Product Log, and informs supervisor
• Checks food temperature at least every four hours and maintains temperature logs throughout shift
Use of Equipment:
• Uses equipment properly and safely
• Reports any equipment issues to supervisor
• Cleans and sanitizes equipment each shift as indicated by cleaning logs
• Log documentation reflects equipment condition
Stocking and Rotation:
• Maintains stock of food and supplies in Café, rotating stock first in first out (FIFO)
• Set-up all items (fruit, bread, pastries, salad and sandwich bar, beverages) according to standards of food safety and in time for café opening
• Discards outdated items
• Replenishes food items as necessary to maintain a continuous supply for customers
• Changes fountain soda and CO2 containers as needed
Food Preparation:
• Prep work is complete and timely
• Prepares food to meet existing standards for quality, freshness, taste and appearance
• Reports any food concerns to supervisor
• Wraps, dates and rotates items daily; alerts supervisor of issues
Cash Register:
• Counts drawer before start of shift and informs supervisor if a discrepancy is noted
• Runs register with accuracy; cash drawer balance reconciles with sales
• Prints End of Shift report each shift
Other Duties:
• Demonstrates willingness and follows through with other assigned duties
• Each employee is responsible for implementing SJRMC's Service Standards into their daily work:
Safety, Courtesy, Effectiveness, and Stewardship
Physical Demands and Environmental Work Conditions:
• Moderate physical effort (lift/carry up to 40lbs)
• Frequent, prolonged standing/walking
• Subject to burns and cuts
• Exposed to hazards of odors, steam, heat, humidity and varying degrees of food service elements
San Juan Regional Medical Center provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.
The Café Grill Cook provides safe and sanitary food, of high nutritional quality, with outstanding customer service. They are responsible for promoting physical and emotional vitality for each customer: patients, visitors, and staff. They provide a positive experience (through teamwork) for patients, families, visitors and staff with outstanding service and compassion to meet customer expectations. They also foster an environment of relaxation and rejuvenation in the healthcare setting.
Required Behaviors:
• As you go about fulfilling this mission, your work habits and work relationships should embody SJRMC's values. These values are our culture, our identity as an organization: Sacred Trust, Personal Reverence, Thoughtful Anticipation, Team Accountability and Creative Vitality ask more of us than merely completing some list of tasks. Our values ask for a deeper level of commitment, and what is asked of us we freely give because we believe in our mission.
Required Qualifications:
• Must have Food Handler card issued by accredited provider (by first day at work)
(https://www.env.nm.gov/fod/Food_Program/Regulation_Update.htm)
• Must be at least 18 years of age
• Ability to work on a team
• Self-directed
• Ability to prioritize
• Excellent customer service skills
Preferred Qualifications:
• Previous experience in large-scale cooking, knowledge of food preparation, cooking methods and schedules
• Cash handling experience
Duties and Responsibilities:
Personal Hygiene:
• Demonstrates proper hand hygiene
• Changes gloves as appropriate and between tasks as appropriate
• Hairnet or cap worn at all times
Sanitation:
• Maintains a clean and sanitary work environment throughout shift
• Sets up and maintains green (soap) and red (sanitizer) buckets throughout shift
• Spills wiped up immediately
• Food and objects on floor picked up immediately
• Cleans and sanitizes salad bar at scheduled times
• Cleans and sanitizes all counter tops in the serving area
• Cleans and sanitizes all machines and coolers
• Cleans and sanitizes all tables and seats in cafe during and after each main meal service time
• Empties trash cans as needed
Food Safety:
• Follows safe food handling guidelines
• Applies ServSafe training to task completion throughout shift
• Thaws food per safe food handling guidelines
• Cools food to standard temperature in correct timeframe
• Discards outdated food, records on NonConforming Product Log, and informs supervisor
• Checks food temperature at least every four hours and maintains temperature logs throughout shift
Use of Equipment:
• Uses equipment properly and safely
• Reports any equipment issues to supervisor
• Cleans and sanitizes equipment each shift as indicated by cleaning logs
• Log documentation reflects equipment condition
Stocking and Rotation:
• Maintains stock of food and supplies in Café, rotating stock first in first out (FIFO)
• Set-up all items (fruit, bread, pastries, salad and sandwich bar, beverages) according to standards of food safety and in time for café opening
• Discards outdated items
• Replenishes food items as necessary to maintain a continuous supply for customers
• Changes fountain soda and CO2 containers as needed
Food Preparation:
• Prep work is complete and timely
• Prepares food to meet existing standards for quality, freshness, taste and appearance
• Reports any food concerns to supervisor
• Wraps, dates and rotates items daily; alerts supervisor of issues
Cash Register:
• Counts drawer before start of shift and informs supervisor if a discrepancy is noted
• Runs register with accuracy; cash drawer balance reconciles with sales
• Prints End of Shift report each shift
Other Duties:
• Demonstrates willingness and follows through with other assigned duties
• Each employee is responsible for implementing SJRMC's Service Standards into their daily work:
Safety, Courtesy, Effectiveness, and Stewardship
Physical Demands and Environmental Work Conditions:
• Moderate physical effort (lift/carry up to 40lbs)
• Frequent, prolonged standing/walking
• Subject to burns and cuts
• Exposed to hazards of odors, steam, heat, humidity and varying degrees of food service elements
San Juan Regional Medical Center provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.
