Vanderbilt University Medical Center Cook PRN in Nashville, Tennessee

Cook PRN

Requisition Number 1804361

Discover Vanderbilt University Medical Center:

Located in Nashville, Tennessee, and operating at a global crossroads of teaching, discovery and patient care, VUMC is a community of individuals who come to work each day with the simple aim of changing the world. It is a place where your expertise will be valued, your knowledge expanded and your abilities challenged. It is a place where your diversity — of culture, thinking, learning and leading — is sought and celebrated. It is a place where employees know they are part of something that is bigger than themselves, take exceptional pride in their work and never settle for what was good enough yesterday. Vanderbilt’s mission is to advance health and wellness through preeminent programs in patient care, education, and research.

JOB CODE INFORMATION:

  1. Job Code: 8071

  2. Job Stream Description: Support/Technical

JOB SUMMARY:

Prepares food for patients and/or cafeteria customers following assigned production schedule and standardized recipes. Maintains sanitation and safety of work area.

KEY RESPONSIBILITIES:

  • Maintains and insures food safety.

  • Maintains safe work environment.

  • Uses approved cooking methods to prepare quality foods for patients/retail to achieve customer satisfaction.

  • The responsibilities listed are a general overview of the position and additional duties may be assigned.

TECHNICAL CAPABILITIES:

CUSTOMER SERVICE - (NOVICE): - Demonstrates the ability to influence customers. Knows how to verify and clarify the needs and expectations of customers. Responds quickly and efficiently to customer service requests. Participates in and conducts meetings with customers. Keeps customers informed of status via standard reporting techniques. Meets the continuing service needs of a customer group, including requests for changes in work content. Responds to customers with an appropriate level of urgency, energy, persistence and tenacity.

FDA/USDA REGULATIONS (NOVICE): - Possesses sufficient fundamental proficiency to successfully demonstrate FDA and or USDA regulations in practical applications of moderate difficulty.

FOOD PREPARATION (NOVICE): - Possesses sufficient fundamental proficiency to successfully demonstrate food preparation in practical applications of moderate difficulty.

FOOD REPLENISHMENT (NOVICE): - Possesses sufficient fundamental proficiency to successfully demonstrate food replenishment in practical applications of moderate difficulty.

CORE ACCOUNTABILITIES:

  • Organizational Impact: Performs non-routine tasks that significantly impact team's performance with minimal guidance.

  • Problem Solving/ Complexity of work: Conducts research and analysis to solve some non-routine problems.

  • Breadth of Knowledge: Applies broad job knowledge and has basic job skills in other areas.

  • Team Interaction: Provides informal guidance and support to less experienced team members.

CORE CAPABILITIES:

SUPPORTING COLLEAGUES (S3):

  • Develops Self and Others: Continuously improves own skills by identifying development opportunities.

  • Builds and Maintains Relationships : Seeks to understand colleagues' priorities, working styles and develops relationships across areas.

  • Communicates Effectively: Openly shares information with others and communicates in a clear and courteous manner.

DELIVERING EXCELLENT SERVICES (S3):

  • Serves Others with Compassion: Invests time to understand the problems, needs of others and how to provide excellent service.

  • Solves Complex Problems: Seeks to understand issues, solves routine problems, and raises proper concerns to supervisors in a timely manner.

  • Offers Meaningful Advice and Support: Listens carefully to understand the issues and provides accurate information and support.

ENSURING HIGH QUALITY (S3):

  • Performs Excellent Work: Checks work quality before delivery and asks relevant questions to meet quality standards .

  • Ensures Continuous Improvement: Shows eagerness to learn new knowledge, technologies, tools or systems and displays willingness to go above and beyond.

  • Fulfills Safety and Regulatory Requirements: Demonstrates basic knowledge of conditions that affect safety and reports unsafe conditions to the appropriate person or department.

MANAGING RESOURCES EFFECTIVELY (S3):

  • Demonstrates Accountability: Takes responsibility for completing assigned activities and thinks beyond standard approaches to provide high-quality work/service.

  • Stewards Organizational Resources: Displays understanding of how personal actions will impact departmental resources.

  • Makes Data Driven Decisions: Uses accurate information and good decision making to consistently achieve results on time and without error.

FOSTERING INNOVATION (S3):

  • Generates New Ideas: Willingly proposes/accepts ideas or initiatives that will impact day-to-day operations by offering suggestions to enhance them.

  • Applies Technology: Absorbs new technology quickly; understands when to utilize the appropriate tools and procedures to ensure proper course of action.

  • Adapts to Change: Embraces change by keeping an open mind to changing plans and incorporates change instructions into own area of work.

Position Qualifications:

Required:

  • High School Diploma or GED (or equivalent experience) and 1 year relevant experience

Position Shift:

  • First Shift, PRN

Physical Requirements/Strengths needed & Physical Demands:

  • Medium Work category requiring exertion up to 50lbs of force occasionally and/or up to 20 of force frequently and/or up to 10 of force continually to move objects.

Movement

  • Occasional: Sitting: Remaining in seated position

  • Occasional: Lifting over 35 lbs: Raising and lowering objects from one level to another, includes upward pulling over 35 lbs, with help of coworkers or assistive device

  • Occasional: Bending/Stooping: Trunk bending downward and forward by bending spine at waist requiring full use of lower extremities and back muscles

  • Occasional: Balancing: Maintaining body equilibrium to prevent falling when walking, standing, crouching or maneuvering self, patient and equipment simultaneously while working in large and small spaces

  • Occasional: Climbing: Ascending or descending stairs/ramps using feet and legs and/or hands and arms.

  • Occasional: Kneeling:Bending legs at knees to come to rest on knee or knees.

  • Occasional: Crouching/Squatting: Bending body downward and forward by bending legs and spine.Reaching above shoulders: Extending arms in any direction above shoulders.

  • Occasional: Reaching above shoulders: Extending arms in any direction above shoulders.

  • Occasional: Fingering: Picking, pinching, gripping, working primarily with fingers requiring fine manipulation.

  • Frequent: Standing: Remaining on one's feet without moving.

  • Frequent: Walking: Moving about on foot.

  • Frequent: Lifting under 35 lbs: Raising and lowering objects under 35 lbs from one level to another

  • Frequent: Carrying under 35 lbs: Transporting an object holding in hands, arms or shoulders, with help of coworkers or assistive device.

  • Frequent: Push/Pull: Exerting force to move objects away from or toward.

  • Frequent: Reaching below shoulders: Extending arms in any direction below shoulders.

  • Frequent: Handling: Seizing, holding, grasping, turning or otherwise working with hand or hands.

  • Frequent: Bimanual Dexterity: Requiring the use of both hands.

Sensory

  • Occasional: Taste: Ability to detect quality, texture, consistency and taste of prepared foods/quality control.

  • Continuous: Communication: Expressing or exchanging written/verbal/electronic information.

  • Continuous: Auditory: Perceiving the variances of sounds, tones and pitches and able to focus on single source of auditory information

  • Continuous: Vision: Clarity of near vision at 20 inches or less and far vision at 20 feet or more with depth perception, peripheral vision, color vision.

  • Continuous: Smell: Ability to detect and identify odors.

Environmental Conditions

  • Occasional: Chemicals and Gasses: Medications, cleaning chemicals, oxygen, other medical gases used in work area.

VUMC Recent Accomplishments

Because we are committed to providing the best in patient care, education and research, we are proud of our recent accomplishments:

  • US News & World Report: #1 Hospital in Tennessee, #1 Health Care Provider in Nashville, #1 Audiology ( Bill Wilkerson Center at http://www.vanderbilthealth.com/billwilkerson/ ), 12 adult and 10 pediatric clinical specialties ranked among the nation's best, #15 Education and Training

  • Truven Health Analytics: among the top 50 cardiovascular hospitals in the U.S.

  • Becker's Hospital Review: one of the "100 Greatest Hospitals in America"

  • The Leapfrog Group: grade "A" in Hospital Safety Score

  • National Institutes of Health: among the top 10 grant awardees for medical research in the US

  • Magnet Recognition Program: Vanderbilt nurses are the only group honored in Middle Tennessee

  • Nashville Business Journal: Middle Tennessee's healthiest employer

  • American Hospital Association: among the 100 "Most Wired" medical systems in the US

Job Food Service

Organization: VUH Nutrition Cafeteria 50 201986

Title: Cook PRN

Location: TN-Nashville-The Vanderbilt Clinic (TVC)

Requisition ID: 1804361