Organization Overview, Mission, Vision, and Values
Our mission is to improve the health of people in the communities we serve through compassionate, high-quality care, prevention, and wellness education. Washington Regional Medical System is a community-owned, locally governed, non-profit health care system located in Northwest Arkansas in the heart of Fayetteville, which is consistently ranked among the Best Places to live in the country. Our 425-bed medical center has been named the #1 hospital in Arkansas for four consecutive years by U.S. News & World Report. We employ 3,400+ team members and serve the region with over 45 clinic locations, the area’s only Level II trauma center, and five Centers of Excellence - the Washington Regional J.B. Hunt Transport Services Neuroscience Institute; Washington Regional Walker Heart Institute; Washington Regional Women and Infants Center; Washington Regional Total Joint Center; and Washington Regional Pat Walker Center for Seniors.
Position Summary
The role of the Cook reports to the Manager of Retail and Patient Food Service. This position is responsible for conducting processes regarding to food preparation for various areas throughout the organization.
Essential Position Responsibilities
- Maintain effective working relationships with internal and external clients
- Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices
- Assist with maintaining freshness of product, inventory, and quality of items
- Prepare recipes utilizing proper technique while ensuring food safety procedures are followed
- Partner with members of the kitchen staff to ensure food is prepared as scheduled
Qualifications
- Education: High School diploma or GED
- Licensure and Certifications: ServSafe Food Handlers Course, preferred.
- Experience: Minimum 1 year experience in a culinary environment, preferred.
Work Environment: This position will spend 80% of time standing and/or walking while pushing, pulling, lifting, and/or carrying up to 50 lbs. This position will spend 20% of time sitting while performing work in a standard office environment. This position will require the use of cooking instruments seen in a commercial kitchen.
