1901994- Cook (Full-time) - Vanderbilt Psychiatric Hospital
Job: Food Service
Primary Location: TN-Nashville-Vanderbilt Psychiatric Hospital (VPH)
Organization: VPH Dietary 202730
Cook, Vanderbilt Psychiatric Hospital
Prepares food for patients and/or cafeteria customers following assigned production schedule and standardized recipes. Maintains sanitation and safety of work area.
- 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.
- 1 year of experience
- Candidates with strong customer service skills are preferred.
- FT Variable Shifts – 40 hours per week
- Vanderbilt Behavioral Health is a multidisciplinary service within Vanderbilt University Medical Center that offers world-class patient care and excellence in education and research.
- Vanderbilt Behavioral Health, through its inpatient facility Vanderbilt Psychiatric Hospital, is the only inpatient provider of mental health services for children in Middle Tennessee. We offer highly specialized services for children ages 4-12 who have emotional or behavioral challenges and need immediate assistance. Each child’s care is supervised by a board-certified child psychiatrist.
- Our adult programs care for patients 18 and older. We offer personalized treatment programs tailored to specific needs such as Psychotic Disorder Program, Mood Disorders Program, Addictions Programs, and the Adult Partial Hospitalization Program.
- Vanderbilt Psychiatric Hospital is an 88 bed hospital for children, adolescents, and adult patients.
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1 year relevant experience
Licensure, Certification, and/or Registration (LCR):
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.
- 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.
- 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.
- Occasional: Chemicals and Gasses: Medications, cleaning chemicals, oxygen, other medical gases used in work area.