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In May 2022, we proudly announced our new brand: ECU Health.

Rebranding changes continue to unfold on our Careers website as we update the Talent Acquisition portals housed within. Throughout this process and into the future we remain committed to the communities we proudly serve. We’re excited for what it means for the future of health care in eastern North Carolina and for the incredible team members who are helping to make it happen.

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Cook

Job ID: 970004
Facility: ECU Health Chowan
Dept: Food and Nutrition Services
Location: Edenton, NC
FT/PT: Full-Time
Shift: Not Applicable
Reg/Temp: Regular
Date Posted: May 16, 2024

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Job Description

ECU Health

About ECU Health Chowan Hospital

ECU Health Chowan Hospital in Edenton is a 25-bed critical access hospital which provides programs and services to 110,000 people in 6 counties. The facility offers medical and surgical services, including intensive care, a specialty care clinic and a dedicated outpatient surgery area with endoscopy capabilities. A 7-bed emergency department serves approximately 15,000 patients per year and team members at the facility have access to a telemedicine link with the Brody School of Medicine at East Carolina University.

Position Summary

To provide the nutritional care of the patient that we serve, touch and support that enters our doors daily. To make sure that the regulations and requirements for sanitation and safety is met daily.

Responsibilities

To perform duties in the areas of food production, including accurate food preparation, tray assembly, and cooking equipment maintenance.
Patients Rights and Organizational Ethics:
Complies with hospital Policies & Procedure regarding patients confidentiality and privacy.
Surveillance, Prevention and Control of Infection
Complies with hospital department Infection. Control/Occupational Health policies and procedures, including completion of yearly health assessment.
Organizational Performance:
Works collaboratively with other hospital disciplines to promote and improve services provided to the patients and their families.
Suggests improved methods of performing tasks within the Food Services Department.
Leadership:
Adheres to hospital and department policies and procedures.
Is able to relay the mission and vision of the hospital.
Supports the hospitals strategic plan.
Participates in department decision making.
Participates in programs for recruitment, retention, development and continuing education.
Regularly attends and participates in staff meetings.
Demonstrates understanding of hospital and departmental fiscal performance.
Environment of Care:
Performs duties appropriately during disaster/ emergencies
Human Resources:
Completes initial hospital and department orientation upon hire and yearly education requirements thereafter.
Demonstrates ongoing compliance with departmental position description including qualifications and performance expectations.
PDO according to policy
Care of Client:
General working knowledge of therapeutic diets
Prepares adequate quantities of each menu item for patient tray line (including diet Rxs and special requests such as vegetarian, no pork, no diary, etc).
Aware of ingredients in recipes to meet special dietary needs (food allergies, vegetarian, no pork/dairy/poultry).
Assist in food preparation/set-up and delivery of special functions as assigned.
Transportation/ Deliveries:
Can Drive van (has current NC drivers license).
Assures meals are delivered to Bertie Memorial Hospital daily
Food Production.
Able to prepare and plan for service-Patient Menu/Cafeteria Menu Items.
Follows Standardized Recipes.
All items placed on steam table at correct temperature 100% of the time.
Cooks and prepares food according to standards with no more than three (3) documented exceptions per month.
Batch cooks for cafeteria as needed to meet customer needs.
Responsible for efficient use of USDA commodities.
Correctly filters oil in fryers after each use.
Responsible for cleaning of all storage areas including shelves and drawers in Production area, and cook refrigerator.
Cleans underneath, beside, outside and backs of all equipment in area.
Keeps pots and prep sink and hand sinks clean.
Spot Mop Floors in Production area as needed.
Practice FIFO method of inventory control when pulling ingredients/menu items.
Reports use of last item and/or places on the reorder list.
Responsible for pulling all ingredients, frozen items etc in a timely manner.
Fill out daily work sheets as required: cleaning, temperature, production, deliming etc.
Follows HACCP during every process.

Minimum Requirements

High School or equivalent preferred

General Statement

It is the goal of ECU Health and its entities to employ the most qualified individual who best matches the requirements for the vacant position.

Offers of employment are subject to successful completion of all pre-employment screenings, which may include an occupational health screening, criminal record check, education, reference, and licensure verification.

We value diversity and are proud to be an equal opportunity employer. Decisions of employment are made based on business needs, job requirements and applicant’s qualifications without regard to race, color, religion, gender, national origin, disability status, protected veteran status, genetic information and testing, family and medical leave, sexual orientation, gender identity or expression or any other status protected by law. We prohibit retaliation against individuals who bring forth any complaint, orally or in writing, to the employer, or against any individuals who assist or participate in the investigation of any complaint.

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