Job: Cook

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Jobing Description


Cook

Location:Southeastern Regional Medical Center
Region:Atlanta, GA
Department:335007 Culinary Service-Enviro Serv
Shift Hours / Days:
Hours / Pay Period:
Position ID:33127
Job Function:Support Services

Description

CANCER TREATMENT CENTERS OF AMERICA (CTCA)

Cancer Treatment Centers of America (CTCA) is a national network of regional, destination hospitals specializing in complex and advanced-stage cancer care. The CTCA model integrates state-of-the-art treatments and technologies with nutrition, naturopathic medicine, mind-body medicine, oncology rehabilitation and spiritual support. CTCA employs over 3,000 talented Stakeholders (employees) who create, deliver and continually improve the Mother Standard of Care® based upon what cancer patients need and value. CTCA Stakeholders form the backbone of the CTCA experience; and their energy, and passion, creates a home of hope and healing to cancer patients across America.

CTCA is building a new hospital in Newnan, Georgia that will be a 226,000-square-foot, all digital facility focused exclusively on treating cancer. It will include 50 beds, ICU rooms, surgical suites, state-of-the-art radiation and infusion therapy departments, outpatient clinic rehabilitation and physical therapy department and onsite residential accommodations for outpatients and their families. We are currently seeking dedicated Stakeholders to help us fulfill our Mission and provide the Mother Standard of Care® to patients in the Southeast.

OVERVIEW

Member of the team providing dietary support for the organization and those under its specialized care. The cook processes and produces café, patient and catered meals under supervision of the Executive Chef. Ensures that meals are attractively presented and appealing to customers, producing a positive departmental and hospital reputation. Labels and stores food correctly to avoid waste and spoilage. Cleans and clears area after food preparation and cooking process to provide the most sanitary working conditions.

JOB RESPONSIBILITIES

  • Ensures that patient and buffet meals are served at appropriate temperatures and logged on temperature sheet.
  • Produces and prepares café, patient and catered meals under supervision of the Executive Chef.
  • Secures work area, checking refrigerator doors, freezer doors, shutting down equipment before kitchen facilities are closed.
  • Uses correct food prep/cooking attire according to sanitation standards and department codes.

EDUCATION/EXPERIENCE

  • High School diploma or equivalent required
  • Culinary degree/certificate strongly preferred
  • Previous experience working in a restaurant strongly preferred
  • Must hold a currently dated Food Handler's Card from applicable County Health Department
  • One year previous experience required

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