Cook jobs at University Hospitals - 970 jobs

* Starting pay is $17 - $18 / hour! * This is a part-time position offering a flexible schedule of approximately 20 hours per week, every other weekend is required! Are you looking for an opportunity to explore your culinary curiosity? Do you enjoy learning unique recipes and having creative freedom at work? The Cook position offers a flexible schedule, work/life balance AND room for advancement! Working at Artis Senior Living, you'll play an integral role on a dynamic team helping people living with dementia achieve the essential human needs of purpose, belonging and joy by building a bridge between their lifelong identity and present daily life - we call this act of service "Honoring Yesterday & Celebrating Today." We like to think that Artis associates are the most thoughtful people on the planet, so in return - they deserve to feel safe, supported, and inspired to grow. We truly look forward to you being part of the Artis family! We are proud to be a Great Place to Work Certified company. The Cook will: Learn, prepare, cook and plate a variety of colorful recipes and menu items, ensuring that plate presentation and food quality are to company standards. Continuously contribute to the resident experience by showcasing your unique skills and applying your knowledge to elevate the culture of our community. Keep assigned workstation in a safe and sanitary condition and be familiar and comply with all state and local health department practices, safety practices, and infection control practices. Participate in daily pre-shift meetings and share your creative ideas with the team to ensure a consistently elevated experience for our residents. This position may assist with other responsibilities on an as-needed basis. Education Requirements: Must possess a high school diploma or equivalent. Must be Serv-Safe certified, or willing to obtain certification upon acceptance of employment offer. Prefer experience within senior living or healthcare environments, must be sensitive to needs of senior population.

Note: If you are CURRENTLY employed at Children's and/or have an active badge or network access, STOP here. Submit your application via Workday using the Career App (Find Jobs). Work Shift Variable Work Day(s) Variable Shift Start Time Variable Shift End Time Variable Worker Sub-Type Regular Children's is one of the nation's leading children's hospitals. No matter the role, every member of our team is an essential part of our mission to make kids better today and healthier tomorrow. We're committed to putting you first, and that commitment is at the heart of our company culture: People first. Children always. Find your next career opportunity and make a difference doing what you love at Children's. Job Description Prepares assigned menu items consistent with department standards for quality for all areas of service in support of Children's Healthcare of Atlanta's mission, vision, and values. Proactively supports efforts that ensure delivery of safe patient care and services and promote a safe environment at Children's Healthcare of Atlanta. Experience * 2 years of experience in culinary/kitchen and/or food preparation training/food handler's certification or 1 year of experience in institutional and batch cooking in a fast-paced environment Preferred Qualifications ServSafe experience 1 year of experience in a hospital food service setting High school diploma or equivalent preferred Education * N/A Certification Summary * No professional certifications required Knowledge, Skills, and Abilities Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Ability to work with a sense of urgency and meet deadlines Excellent communication skills and willingness to work as part of a team Job Responsibilities Uses standardized recipes to prepare menu items for the patients, cafeteria, and special functions. Uses proper techniques and maintains proper temperature when inspecting, handling, preparing, serving, and storing all items. Covers, labels, and dates all leftovers and uses proper methods of waste disposal. Keeps accurate records of the amount of each item used and amount left on hand. Complies with infection control, safety, Department of Public Health, and Occupational Safety and Health Administration procedures and regulations. Children's Healthcare of Atlanta is an equal opportunity employer committed to providing equal employment opportunities to all qualified applicants and employees without regard to race, color, sex, religion, national origin, citizenship, age, veteran status, disability or any other characteristic covered by applicable law. Primary Location Address 1001 Johnson Ferry Rd Job Family Food Services

* Starting pay is $17 / hour! * This is a full time position offering a schedule of 7am-6pm! Are you looking for an opportunity to explore your culinary curiosity? Do you enjoy learning unique recipes and having creative freedom at work? The Cook position offers a flexible schedule, work/life balance AND room for advancement! Working at Artis Senior Living, you'll play an integral role on a dynamic team helping people living with dementia achieve the essential human needs of purpose, belonging and joy by building a bridge between their lifelong identity and present daily life - we call this act of service "Honoring Yesterday & Celebrating Today." We like to think that Artis associates are the most thoughtful people on the planet, so in return - they deserve to feel safe, supported, and inspired to grow. We truly look forward to you being part of the Artis family! We are proud to be a Great Place to Work Certified company. The Cook will: Learn, prepare, cook and plate a variety of colorful recipes and menu items, ensuring that plate presentation and food quality are to company standards. Continuously contribute to the resident experience by showcasing your unique skills and applying your knowledge to elevate the culture of our community. Keep assigned workstation in a safe and sanitary condition and be familiar and comply with all state and local health department practices, safety practices, and infection control practices. Participate in daily pre-shift meetings and share your creative ideas with the team to ensure a consistently elevated experience for our residents. This position may assist with other responsibilities on an as-needed basis. Education Requirements: Must possess a high school diploma or equivalent. Must be Serv-Safe certified, or willing to obtain certification upon acceptance of employment offer. Prefer experience within senior living or healthcare environments, must be sensitive to needs of senior population.

Under general direction, implement menus and coordinate food preparation and serve meals. Cook and prepare food according to approved menus. Direct activities of workers who assist in preparing and serving meals. Clean and inspect equipment, kitchen appliances and work areas to ensure cleanliness and functional operation. Take inventory of supplies and equipment. Work with Food Service leadership or Dietitian to ensure menus are varied, nutritionally balanced and appetizing. Perform and coordinate food production, cleaning, maintenance, and inventory control activities. Ensure compliance with established policies and procedures, quality standards, cost parameters, and appropriate regulatory requirements. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor. null

Capital Health is the region's leader in providing progressive, quality patient care with significant investments in our exceptional physicians, nurses and staff, as well as advanced technology. Capital Health is a five-time Magnet-Recognized health system for nursing excellence and is comprised of 2 hospitals. Capital Health Medical Group is made up of more than 250 physicians and other providers who offer primary and specialty care, as well as hospital-based services, to patients throughout the region. Capital Health recognizes that attracting the best talent is key to our strategy and success as an organization. As a result, we aim for flexibility in structuring competitive compensation offers to ensure we can attract the best candidates. Pay Rate: $23.55 Position Overview SUMMARY (Basic Purpose of the Job) Ensures food is cooked and recorded to proper temperatures according to State and Hazard Analysis Critical Control Points regulations. Prepares food according to recipes and follows standard cooking methods to produce a consistent product. Utilizes proper handling techniques to ensure cost control is enforced and to effectively reduce waste. Maintains the work environment in a clean and organized manner.MINIMUM REQUIREMENTS Education: Associate's degree or Culinary Certification from an accredited school of cooking with one year cooking experience or High School Diploma or equivalent with five years experience. Healthcare or institutional setting preferred. Experience: One year cooking experience with Associate's degree or Culinary Certification or five years experience and High School Diploma or equivalent. Other Credentials: Knowledge and Skills: Strong and efficient ability in food preparation skills. Excellent interpersonal and communication skills. Special Training: Mental, Behavioral and Emotional Abilities: Ability to build cooperative working relationships with all staff members, patient families, and visitors required. Ability to work with minimal supervision. Usual Work Day:8 Hours Reporting Relationships Does this position formally supervise employees? No If set to YES, then this position has the authority (delegated) to hire, terminate, discipline, promote or effectively recommend such to manager. ESSENTIAL FUNCTIONS Takes accurate temperatures of all food items prepared and accurately logs in the temperature book. Records the cooling temperatures of roast meats on the roast meat log chart accurately. Ensures all food items are cooked and stored outside of the temperature danger zone as identified in our HACCP regulations, and recorded on the food temperature charts. Utilizes First In, First Out method in preparation of food as indicated on our HACCP regulations. Preps and pulls items according to prep and pull sheets monitored by food service management. Follows all recipes according to the recipe book checked by management to ensure consistency. Tastes food being cooked to ensure quality. Covers, labels, and dates all food items as indicated in our HACCP regulations. Records timely and accurately amount of food prepared and leftovers on production forecasting sheets. Utilizes proper storage and usage of leftovers by recording on the leftover log in conjunction with HACCP regulations. Completes all sanitation assignments as outlined in the sanitation checklist for daily, weekly, and monthly with signature of completion. Uses proper glove and hair restraints in place at all times when handling food according to HACCP regulations, checked by Management. Cleans and sanitizes efficiently all food surface areas, counters and equipment, after each use, as monitored by supervisor. PHYSICAL DEMANDS AND WORK ENVIRONMENT Frequent physical demands include: Walking , Carry objects , Push/Pull , Twisting , Bending , Reaching forward , Reaching overhead , Wrist position deviation , Taste or Smell Occasional physical demands include: Sitting , Climbing (e.g., stairs or ladders) , Squat/kneel/crawl Continuous physical demands include: Standing , Talk or Hear Lifting Floor to Waist 50 lbs. Lifting Waist Level and Above 50 lbs. Sensory Requirements include: Accurate Near Vision, Accurate Far Vision, Color Discrimination, Minimal Depth Perception, Minimal Hearing Anticipated Occupational Exposure Risks Include the following: Chemical , Airborne Communicable Disease , Extreme Temperatures , Radiation , Uneven Surfaces or Elevations , Extreme Noise Levels , Dust/Particulate Matter This position is eligible for the following benefits: Retirement Savings and Investment Plan Disability Benefits - Short Term Disability (STD) Sick Time Off Employee Assistance Program The pay range listed is a good faith determination of potential base compensation that may be offered to a successful applicant for this position at the time of this job advertisement and may be modified in the future. When determining base salary and/or rate, several factors may be considered including, but not limited to location, years of relevant experience, education, credentials, negotiated contracts, budget, market data, and internal equity. Bonus and/or incentive eligibility are determined by role and level. The salary applies specifically to the position being advertised and does not include potential bonuses, incentive compensation, differential pay or other forms of compensation, compensation allowance, or benefits health or welfare. Actual total compensation may vary based on factors such as experience, skills, qualifications, and other relevant criteria.

Do you have HEART? We are looking for individuals who can embrace our mission to purposely brighten and enrich the lives of those we serve with HEART; Hospitality, Excellence, Appreciation, Respect & Teamwork. In this role you will be responsible for providing high quality meals to the residents, guests and staff. Job Description Prepare all food using the daily planner and SLC standard recipes. Work the food line during mealtimes. Ensure that all food meets safety guidelines and that all kitchen areas meet sanitation guidelines. Ensure resident and guest satisfaction by responding quickly to needs and requests. Maintain a positive and professional demeanor toward all residents, visitors and co-workers. Qualifications Experience in production cooking and/or preparing therapeutic diets is preferred. You need to be able to communicate clearly and effectively in English. You have and/or are willing to obtain the necessary food handling and sanitation licenses. You have basic computer skills. Entry level proficiency with Excel and Word is required. You possess the ability to make independent decisions when circumstances warrant such action. You have the ability to solve practical problems and deal with variables in situations where only limited standardization exists. You can maintain a positive and friendly demeanor toward the residents and your co-workers. Additional Information Senior Lifestyle offers a comprehensive benefits plan to eligible team members including health, dental, vision, retirement benefits, short-term disability, long-term disability, and paid time off. All Senior Lifestyle positions are eligible to use DailyPay, an application that allows you to access your earned but unpaid wages before your next payday. Senior Lifestyle requires that all employees provide proof of COVID-19 vaccination unless exempt due to medical, religious, or personal beliefs. Government requirements or exclusions may apply.

Full-time Description Under the direction of the Food Service Director, the cook/cook helper will prepare, season and cook food for hospital patients, nursing home residents, staff, and visitors. EDUCATION, CREDENTIALS & EXPERIENCE REQUIREMENTS: Ability to read, write, speak and follow written or oral directions. Education: High School graduate or equivalent. Technical or vocational training desirable, but not necessary. Six months of supervised training in institutional food service. Knowledge of principles, methods, practices, procedures, and terms used, significantly beyond basic training. Sufficient knowledge to work effectively with only general or direct supervision in most work situations. Work normally includes standardized procedures with limited deviation or irregularity. ServSafe Food Handler certification (or obtain within 90 days of hire) CPR certification GENERAL REQUIREMENTS: Performs all job responsibilities in alignment with the mission and vision of the organization. Performs other duties as required and completes all job functions as per departmental policies and procedures. Maintains current knowledge in present areas of responsibility (i.e., self-education, attends ongoing educational programs). Attends staff meetings and completes mandatory in-services and requirements and competency evaluations on time. Wears protective clothing and equipment as appropriate. GENERAL SKILLS: Ability to communicate in English, both verbally and in writing. Additional languages preferred. Strong written and verbal skills. Basic Computer Skills WORKING CONDITIONS: General environment: Works in a well-lighted, air-conditioned area, with moderate noise levels. May be exposed to high noise levels and bright lights. May be exposed to limited hazardous substances or body fluids, or infectious organisms. May be required to change from one task to another or different nature without loss of efficiency or composure. Periods of high stress and fluctuating workloads may occur. May be scheduled as needed including overtime. PHYSICAL REQUIRMENTS & DEMANDS: Have near normal hearing: Hear alarms/telephone/normal speaking voice. Have near normal vision: Clarity of vision (both near and far), ability to distinguish colors. Have good manual dexterity. Have good eye-hand foot coordination. Ability to perform repetitive tasks/motion. Continuously within shift (67-100%): Standing, Walking. Frequently within shift (34-66%): Bending/Stooping, Pushing/Pulling, Lift/carry up to 20lbs, Lift/carry greater than 20 lbs. with assistance. Occasionally within shift (1-33%): Sitting, Climbing, Twist at waist, Lift/Carry greater than 50 lbs. with assistance, Reaching above shoulder. MISSION STATEMENT: QUALITY HEALTHCARE: In our continuing effort to enhance the quality of life for the communities we serve, the Hospital Authority of Miller County is committed to the delivery of superior, safe, cost-effective healthcare through the provisions of education prevention, diagnosis and treatment. JOB SPECIFIC COMPETENCIES: Prepares all foods indicated on menu provided for patients, residents and staff food service, using standardized recipes based on standard portion size. May schedule food preparation so that items are prepared according to time required to meet serving schedule. Estimates food requirements and controls serving portions, eliminating waste and leftovers. Sets up line for each meal, fixes plates according to patient's diets. Prepares and fixes all patient late trays. Sets up cafeteria line for each meal, serves employees and visitors. Responsible for removing food off cafeteria line, labeling and dating food for refrigeration. Always clean all work areas after each use. Prepare morning snacks for employees and set up cafeteria line. Wash all pots and pans after breakfast, lunch and dinner. Clean sinks after each use. Responsible for all daily and extra cleaning assignments for cooks assigned by food service director. Assist in preparing special functions, board meeting dinners, luncheons, and parties. May receive and check daily deliveries. Keep record of supplies used each day from stockroom. May assist with pricing and putting up stock after deliveries. May assist in menu planning with Food Service Manager or diet supervisor. May assist diet supervisor when needed on dessert or salads, assist with cash sales on cafeteria line, locking up and unloading department and assist dietary aide with tray deliveries when needed. Responsible for making sure stoves, ovens, grills, steam table, and deep fryer is turned off at the end of the work day. Determines types and quantities of meats, vegetables and soups to be prepared by reviewing planned menus. Determines amount of foods needed to meet weekly menus and submits order to nutritional services manager. Ensures meals are ready at specified times. Consults with Food Service Manager or Shift Supervisor regarding use of left-overs. Consults Clinical Dietitian on diets, as necessary. Supervises nutritional workers when washing, trimming or preparing food. Measures and mixes ingredients according to approved recipes using blenders, mixers, grinders, slicers, etc. Makes sauces, soups. Stews, casseroles and desserts meeting established dietary guidelines. Cooks' meat, fish and fowl in a variety of ways such as baking, roasting, broiling and steaming. Tests food being cooked to ensure doneness. Adjusts heat controls as necessary. Improves flavor and texture of food by adding ingredients or seasonings. Observes infection control practices at all times. Maintains kitchen in a clean, neat and organized manner. PROFESSIONAL REQUIREMENTS: Follows Code of Conduct policy. Adheres to dress code; appearance is neat and clean. Completes annual educational requirements. Maintains regulatory requirements. Maintains patient confidentiality at all times. Reports to work on time and as scheduled; completes work within designated time. Wears identification when on duty; uses computerized time clock system correctly. Completes in-services and returns in a timely fashion. Attends annual review and/or skills fair and department in-services, as scheduled. Attempts to end conversations and other interactions in a positive manner; leaves others with a good impression of the Hospital Authority of Miller County and its employees. Complies with all organizational policies regarding ethical business practices. Communicates the mission statement of the organization. GUEST RELATIONS STANDARDS: (All guest relation violations are subject to disciplinary action up to and including termination): Always treat others in a friendly, helpful manner. Refers co-workers to proper sources when unable to provide an answer. Interacts with others in a professional and friendly manner. Takes interest in others and always gives full cooperation to fellow workers. Always maintains an open line of communication with other departments. Thoroughly familiar with the hospital and the services it offers. OTHER: Responsibility to Report: It is the responsibility of every employee of HAMC to comply with federal, state and local laws and regulations, as well as, HAMC Policies and Procedures. Every employee is help accountable to participate in, comply with and report concerns to his or her supervisor or the Compliance Officer if illegal or unethical behavior is suspected. As an employee of HAMC, you have been granted user access to applicable ePHI systems based on your position. This user or role-based access is intended to give you the minimum necessary access to perform your job function(s) only and should be used only as applicable. OTHER DUITIES: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Requirements EDUCATION, CREDENTIALS & EXPERIENCE REQUIREMENTS: Ability to read, write, speak and follow written or oral directions. Education: High School graduate or equivalent. Technical or vocational training desirable, but not necessary. Six months of supervised training in institutional food service. Knowledge of principles, methods, practices, procedures, and terms used, significantly beyond basic training. Sufficient knowledge to work effectively with only general or direct supervision in most work situations. Work normally includes standardized procedures with limited deviation or irregularity. ServSafe Food Handler certification (or obtain within 90 days of hire) CPR certification

Cook Senior Star is Seeking Cooks Part-Time Starting at $18.50 per hour Shifts Vary Hours: 6AM-2PM and 12PM-8PM Minimum of 2 Years of Experience Required At Senior Star, we believe in creating purposeful moments of connection with our residents, their guests, and fellow associates. As a Cook, you'll play a vital role in providing legendary service through delicious and thoughtfully prepared meals. While this role can be fast-paced and demanding, it's equally rewarding when you see the joy your efforts bring to others. Why Choose Senior Star? We offer a supportive and inclusive workplace where your hard work is appreciated, and your growth is encouraged. Here's what we offer: Competitive Pay Health and Wellness Benefits for all Full-Time and Part-Time associates Medical, Dental, and Vision benefits for Full-Time associates 401(k) Program Paid Time Off/Vacation Time Paid Parental Leave Employer-Paid Short-Term Disability Staff Development Courses & Free Online Training Tuition Reimbursement Reduced-Cost Meals While Working Flexible Scheduling (Full-Time, Part-Time, and PRN shifts available) Paid Training Bonus Programs, including Safety Incentives, Occupancy Bonuses, and Referral Bonuses Recognized as a Great Place to Work by Fortune Magazine A workplace focused on employee engagement and success Your Responsibilities as a Cook: Prepare high-quality meals using the resources provided while staying within budget. Ensure safe equipment usage and follow all health department, safety, and infection control guidelines. Maintain the serving line in optimal condition before service begins. Present plates beautifully and provide prompt, exceptional service. Promote the safety and satisfaction of our residents. Contribute to the leasing and marketing success of the community by ensuring meals enhance the dining experience. Join Us and Make a Difference! At Senior Star, your work will positively impact the lives of our residents and create a lasting legacy. If you're passionate about providing exceptional dining experiences and thrive in a fast-paced environment, we'd love to have you on our team. Apply today and let's cook up something amazing together!

Pay Range: $16.25- $20.45 Provides fast, friendly, helpful and efficient service to all Price Chopper customers. Responsible for slicing, cutting, wrapping all deli products for consumption to promote optimal opportunity for sales. Maintains a clean and sanitized work station in accordance with corporate and state sanitation regulations. ESSENTIAL DUTIES AND RESPONSIBILITIES Include the following. Other duties may be assigned. Consistently work to provide fast, friendly, helpful and efficient customer service at all times. Responsible for smiling, making eye contact and thanking customer upon fulfilling customer's request. Responsible for fast, friendly, and helpful sampling and suggestive selling. End each customer transaction with a “Thank Youâ€. Maintain a neat, clean and organized workstation, according to 5S standards, at all times. Responsible for proper handling, merchandising and cooking of all deli products according to company standards. Prepare in-store made prepared food programs. Prepare chickens and side orders for Roaster Chicken program. Responsible for performing sanitation duties within the department in accordance with corporate and state regulations. (i.e.: mopping, sweeping, emptying garbage and cleaning production equipment) Control shrink through adherence to related policies and procedures. Maintain Cold case logs, Hot food logs and Cooling logs consistent with store policy. Perform other related duties as assigned by management and adhere to all company policies and procedures. MINIMUM QUALIFICATIONS Must be at least 18 years of age. Satisfactory performance reviews. Strong communication skills. Basic Literacy Basic Computer Skills EDUCATION AND EXPERIENCE N/A PHYSICAL REQUIREMENTS Bending Constant 5-8 Hours Exposure to Cold Environment Constant 5-8 Hours Exposure to Hot Environment Frequent 3-5 hours Grasping/Finger Movement & Dexterity- Left/Right Hands Constant 5-8 Hours Lifting Constant 5-8 Hours up to 50lbs Lifting Occasional 1-3 Hours up to 10lbs Pivoting Constant 5-8 Hours Pushing/Pulling Frequent 3-5 Hours up to 25lbs Pushing/Pulling Occasional 1-3 Hours up to 25lbs Squatting/Kneeling Occasional 1-3 Hours Standing Constant 5-8 Hours Twisting Constant 5-8 Hours Walking Constant 5-8 Hours EQUIPMENT USED Our Company does not discriminate against individuals on the basis of race, color, national origin, religion, sex, affection or sexual orientation, disability, age, marital status, liability for military service, status as a veteran, gender identity or expression, genetic information, pregnancy, and any other characteristic protected by applicable federal, state, or local laws. Should your hours and availability better fit the needs of another store or desired shift, we may consider your application for another location or shift. Nearest Major Market: Syracuse

Job Description Our Mission: Since 1967, Odyssey House has been providing innovative services and programs to a broad population of individuals and families struggling with substance use and mental health disorders. Odyssey House helps New Yorkers of all ages-and across all five boroughs-beat drugs and alcohol with highly individualized treatment programs. Odyssey House provides high quality, holistic treatment impacting all major life spheres, including psychological, physical, social, family, educational and spiritual in order to support personal rehabilitation, renewal and family restoration. If that sounds different than other treatment programs, you're right. Because Odyssey is where recovery gets real. MAJOR FUNCTIONS: Under the guidance of the Head Cook and Director of Food Services, the Cook prepares all recipes and meals. S/he is responsible for the complete care, supply and maintenance of the kitchen and dining facilities. SPECIFIC DUTIES & RESPONSIBILITIES: Post menus. Prepare and cook nutritious meals. Ensureskitchen cleanliness, timely meal preparation hygienic serving and appropriate portion control. Maintain inventory; prepare purchase orders for food supplies in a timely fashion. Responsible for conditions and standards of meals in keeping with State requirements. Conduct monthly Kitchen Seminar for all residents in the housing programs. Execute all holiday and special event meals. Attend regularly scheduled staff meetings. Attend all required in-service training seminars. Other duties as required. REQUIREMENTS: EDUCATION/TRAINING AND EXPERIENCE KNOWLEDGE, SKILLS AND ABILITIES High School Diploma or G.E.D required Minimum of one (1) year experience in the culinary field, preferably, in a non-profit institutional area. Must have a valid Department of Health and Mental Hygiene Qualifying Certificate in Food Protection. Must be computer literate. Must be able to work a flexible schedule. Position requires on call availability. Positions available at multiple locations Odyssey House is an equal opportunity employer maintaining a non-discriminatory policy on hiring of its personnel. Odyssey House, and its operational divisions, will not discriminate against any employee or applicant because of race, creed, color, national origin, sex, disability, marital status, sexual orientation or citizen status in all employment decisions including but not limited to recruitment, hiring, upgrading, demotion, downgrading, transfer, training, rate of pay or other forms of compensation, layoff, termination and all other terms and conditions of employment.

Our Mission: Since 1967, Odyssey House has been providing innovative services and programs to a broad population of individuals and families struggling with substance use and mental health disorders. Odyssey House helps New Yorkers of all ages-and across all five boroughs-beat drugs and alcohol with highly individualized treatment programs. Odyssey House provides high quality, holistic treatment impacting all major life spheres, including psychological, physical, social, family, educational and spiritual in order to support personal rehabilitation, renewal and family restoration. If that sounds different than other treatment programs, you're right. Because Odyssey is where recovery gets real. MAJOR FUNCTIONS: Under the guidance of the Head Cook and Director of Food Services, the Cook prepares all recipes and meals. S/he is responsible for the complete care, supply and maintenance of the kitchen and dining facilities. SPECIFIC DUTIES & RESPONSIBILITIES: Post menus. Prepare and cook nutritious meals. Ensureskitchen cleanliness, timely meal preparation hygienic serving and appropriate portion control. Maintain inventory; prepare purchase orders for food supplies in a timely fashion. Responsible for conditions and standards of meals in keeping with State requirements. Conduct monthly Kitchen Seminar for all residents in the housing programs. Execute all holiday and special event meals. Attend regularly scheduled staff meetings. Attend all required in-service training seminars. Other duties as required. REQUIREMENTS: EDUCATION/TRAINING AND EXPERIENCE KNOWLEDGE, SKILLS AND ABILITIES High School Diploma or G.E.D required Minimum of one (1) year experience in the culinary field, preferably, in a non-profit institutional area. Must have a valid Department of Health and Mental Hygiene Qualifying Certificate in Food Protection. Must be computer literate. Must be able to work a flexible schedule. Position requires on call availability. Positions available at multiple locations Odyssey House is an equal opportunity employer maintaining a non-discriminatory policy on hiring of its personnel. Odyssey House, and its operational divisions, will not discriminate against any employee or applicant because of race, creed, color, national origin, sex, disability, marital status, sexual orientation or citizen status in all employment decisions including but not limited to recruitment, hiring, upgrading, demotion, downgrading, transfer, training, rate of pay or other forms of compensation, layoff, termination and all other terms and conditions of employment.

**Current Saint Francis Employees - Please click HERE (*************************************************************** **to login and apply.** Full Time Days Job Summary: The cook prepares nutritious and appetizing food; utilizing recipes and/or conventional production equipment. This role adheres to all sanitation and food handling codes following the Hazard Analysis Critical Control Point guidelines. Minimum Education: High School Diploma or GED preferred. Licensure, Registration and/or Certification: Valid Oklahoma Food Handler's permit. Work Experience: None. Knowledge, Skills and Abilities: Ability to understand and follow recipes. Basic knowledge of quantity food production. Ability to communicate effectively, both written and verbal. Ability to correctly use food production equipment. Essential Functions and Responsibilities: Prepares food for Saint Francis Health System from standardized recipes following the Hazard Analysis Critical Control Point guidelines using conventional cooking processes. Prepares grill items at customer request which meets quality standards. Able to produce quality products meeting time deadlines and keeping overproduction to a minimum to eliminate waste. Holds, cools, and/or stores all food products within time constraints to meet HACCP standards. Keeps foods at proper temperature during service, and takes the temperature at the assigned times reporting any problem areas to manager/supervisor. Greets customers immediately, asks for orders courteously. Uses time productively to limit the wait time of the customer. Maintains annual safety and infection control requirements. Follows proper sanitation procedures. Organizes work area neatly and efficiently, unloads supplies, and places them in the proper storage organization. Decision Making: Independent judgment in planning sequence of operations and making minor decisions in a complex technical or professional field. Working Relationships: Works directly with patients and/or customers. Works with other healthcare professionals and staff. Special Job Dimensions: None. Supplemental Information: This document generally describes the essential functions of the job and the physical demands required to perform the job. This compilation of essential functions and physical demands is not all inclusive nor does it prohibit the assignment of additional duties. Nutrition & Food Services Patient Meals - South Campus Location: Tulsa, Oklahoma 74133 Under the Oklahoma Medical Marijuana Use and Patient Protection Act (OMMA), a safety sensitive position is defined as any job that includes tasks or duties that the employer believes could affect the safety and health of the employee performing the task or others. This position has been identified as a safety sensitive position. This statute allows employers to lawfully refuse to hire applicants for safety-sensitive jobs or to discipline or discharge employees who work in safety-sensitive jobs if they test positive for marijuana, even if they have a valid license to use medical marijuana. **EOE Protected Veterans/Disability**

Title: Assistant Cook Grade: E2 Exempt Non-Exempt $ 16.21 per hour 35 hours/week Reports to: Center Director Assists the Head Cook with all aspects of food preparation and serving for a child care center and summer food program. I Security Clearance None Position Responsibilities and Specific Duties: • Assists Head Cook with preparation and cooking of daily meals. • Assists in the maintenance and monitoring of Health Department regulations. • Sets up carts for delivery of food to classrooms and return. • Place food into hot packs and vehicles for transport to off-site locations. • Transport, as needed, food and supplies to the off-site classroom. • Wash dishes and food prep areas • In absence of Head Cook • Completes required paperwork • Orders food • Directs Kitchen Assistants in their job duties • Promotes agency mission. • Maintains confidentiality and complies with the code of ethics. • Maintains consistent professional customer service. • Job performance incorporates integrated service delivery model while promoting self- sufficiency. • Other duties as designated by supervisor. V. Key Working Relationships: A. Internal: Head Cook, Kitchen Assistant, child care staff B. External: Vendors, Customers, and Summer Food Program participating Agencies Supervisory Scope: A. Number of staff supervised: 0 B. Titles supervised: None Organizational Responsibilities: • Adheres to all policies and procedures. • Gathers appropriate documentation and tracks outcomes. • Participates in organizational committee structures as appropriate. • Participates in organizational and divisional management systems Requirements Knowledge, Skills Required: • High School Diploma or GED • 2 Years of work experience cooking or post-high school certification in food preparation • Knowledge of health and food sanitation procedures and practices. • Knowledge of food allergies and food related diseases and the ingredients that can cause allergies/intolerances. • Basic math and record keeping skills. Physical • Ability to lift up to and including 25-50 pounds of physical effort Special Requirements: • Have or obtain within 90 days of employment, Food Handler Safety Training certificate (as required by Chautauqua County Department of Health) • Meets OCFS training requirements and maintains training logs • Must be able to provide consistent even tempered customer service at all times. • Completes all required NYS background clearances. • Pre-employment physical exams and TB Testing. • Valid Driver's license. • Reliable transportation • Authorized Driver of a COI Vehicle. • Ability to travel throughout the county. • Pre-employment drug and alcohol testing required; subject to random drug and alcohol testing.

Looking for a Weekend Cook Saturday and Sunday 5am-8pm The primary purpose of this position is to prepare food in accordance with current applicable federal, state and local standards, guidelines and regulations, established facility policies and procedures and as directed by the Head Cook/Chef and/or the Certified Dietary Manager. Duties and Responsibilities Administrative Functions Process diet changes and new diets received from nursing services. Perform administrative requirements such as completing necessary forms, reports, etc., and submit to the Certified Dietary Manager. Inspect special diet trays to assure that the correct diet is served to the resident. Coordinate food and nutrition services with other departments as necessary. Assist in establishing a food service production line to assure that meals are prepared on time. Ensure that menus are maintained and filed in accordance with established facility policies and procedures. Review menus prior to preparation of food. Assist in standardizing the methods in which work will be accomplished. Ensure that all food procedures are followed in accordance with established facility policies. Assume the authority, responsibility and accountability of cook. Food Service Functions Sweep and mop floors as directed. Prepare food in accordance with standardized recipe, planned menus and special diet orders. Prepare and serve bedtime snacks. Prepare and serve meals that are palatable and appetizing in appearance. Prepare and serve substitute foods to residents who refuse foods served. Be sure that appropriate equipment and utensils are provided with the resident's meal tray. Serve food in accordance with established portion control procedures. Personnel Functions Report occupational exposures to blood, body fluids, infectious materials and hazardous chemicals to the Certified Dietary Manager. Staff Development Functions Attend and participate in mandatory in-service training programs as scheduled. Attend and participate in workshops, seminars, etc., as directed. Safety and Sanitation Functions Assist/direct daily or scheduled cleaning duties in accordance with established facility policies and procedures. Dispose of food and waste in accordance with established facility policies. Prepare food in accordance with sanitary regulations as well as established facility policies and procedures. Follow established infection prevention and control policies and procedures when performing daily tasks. Ensure that safety regulations and precautions are followed at all times by all personnel. Ensure that the department is maintained in a clean and safe manner by assuring that necessary equipment and supplies are maintained. Report all accidents/incidents as established by department policies; fill out and file reports as directed. Report all hazardous conditions/equipment to the Certified Dietary Manager immediately. Report missing/illegible labels or safety data sheets (SDSs)to the Certified Dietary Manager. Assist in maintaining food storage areas in a clean and properly arranged manner at all times. Equipment and Supply Functions Recommend to the Certified Dietary Manager the equipment and supply needs of the department. Assist in inventorying and storing incoming food, supplies, etc., as necessary. Miscellaneous Functions Assist in food preparation for special meals, parties, etc. Make only authorized food substitutions. Assist in serving meals as necessary and on a timely basis. Working Conditions Works in the facility's food and nutrition services areas (i.e., dining rooms, kitchen, etc.). Works in well-lighted/ventilated areas. Moves intermittently during working hours. Is subject to frequent interruptions. Is involved with residents, personnel, visitors, government agencies/personnel, etc., under all conditions and circumstances. Is subject to hostile and emotionally upset residents, family members, etc. Communicates with the medical staff, nursing staff and other department supervisors. Works beyond normal duty hours on weekends and in other positions temporarily when necessary. Is subject to call back during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.). Attends and participates in continuing education programs. Is subject to injury from falls, burns from equipment, odors, etc., throughout the workday as well as reactions from dust, disinfectants, tobacco smoke and other air contaminants. Is subject to sudden temperature changes when entering refrigerator. May be exposed to heat/cold temperatures in kitchen/storage area. Is subject to exposure to infectious waste, diseases, conditions, etc., including TB and the AIDS and Hepatitis B viruses. Maintains a liaison with other department directors to adequately plan for food and nutrition services/activities. May be subject to the handling of and exposure to hazardous chemicals. Education No minimum education. Experience One year food experience in a supervisory capacity in a hospital, nursing care facility or other related medical facility preferred (but not necessary). Specific Requirements Must be able to cook a variety of foods in large quantities. Must be able to read, write, speak and understand the English language. Must possess the ability to make independent decisions when circumstances warrant such action. Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public. Must be knowledgeable of food procedures. Must possess leadership ability and willingness to work harmoniously with other personnel. Must be able to follow oral and written instructions. Must maintain the care and use of supplies, equipment, the appearance of work areas and perform regular inspections of food service areas for sanitation, order, safety and proper performance of assigned duties. Must have patience, tact, cheerful disposition and enthusiasm as well as be willing to handle residents based on whatever maturity level they are currently functioning. Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing food practices. Must not pose a direct threat to the health or safety of other individuals in the workplace. Physical and Sensory Requirements (with or without the aid of mechanical devices) Must be able to move intermittently throughout the workday. Must be able to speak and write the English language in an understandable manner. Must be able to cope with the mental and emotional stress of the position. Must possess sight/hearing senses or use prosthetics that will enable these senses to function adequately so that the requirements of this position can be fully met. Must function independently, have flexibility, personal integrity and the ability to work effectively with the residents, personnel and support agencies. Must meet the general health requirements set forth by the policies of this facility which include a medical and physical examination. Must be able to relate to and work with ill, disabled, elderly, emotionally upset and, at times, hostile people within the facility. Must be able to push, pull, move and/or lift a minimum of 25 pounds to a minimum height of 5 feet and be able to push, pull, move and/or carry such weight a minimum distance of 50 feet. Must be able to taste and smell food to determine quality and palatability. May be necessary to assist in the evacuation of residents during emergency situations. Job Position Analysis Information (1) Risk Exposure to Blood/Body Fluids Column: A check mark entered into this column indicates the risk potential of your exposure to blood or body fluids. Established procedures identify the appropriate personal protective equipment (PPE) that you should use when performing this task. (2) Essential Functions Column: A check mark entered into this column indicates that you may be required to perform this task. (3) Safety Factors Column: RM = Repetitive Motion: A “RM” in this column indicates that it will be necessary for you to perform some functions of this task repeatedly. When such tasks are not performed properly injury can result. Established procedures identify the precautions and/or equipment that should be used. WL = Minimum Weight Lifting Requirement: A “WL” in this column indicates that it will be necessary for you to perform functions of this task that require some lifting, moving, pushing or pulling. When such tasks are not performed properly injury can result. Established procedures identify the precautions and/or equipment that should be used when performing this task. Minimumweight lifting requirements that you must perform are located in the “Physical and Sensory Requirements” section of this job description. SB = Prolonged Sitting, Standing and Bending: A “SB” in this column indicates that some functions of this task require you to sit, stand or bend for an extended period of time. When such tasks are not performed properly injury can result. Established procedures identify the precautions and/or equipment that should be used when performing this task.

Job Description At Bethesda House, our goal is to end the cycle of poverty and homelessness - not just manage the symptoms. Our teams work to address each individual on a holistic level so they feel heard, respected, and safe in our care. We offer hands-on help to address chronic homelessness, mental health, substance abuse, disability, and systematic poverty by offering innovative solutions and proactive services to the most vulnerable in Schenectady County. The Cara House facility houses the Medical Respite program - also known as recuperative care which offers a safe and supportive environment for individuals experiencing homelessness who are recovering from an illness or injury but are not well enough to be discharged to the streets or a traditional shelter. The program bridges the gap between hospital care and community living by providing short-term housing, medical care coordination, and access to other supportive services. The Assistant Cook supports the Medical Respite Food Program within the agency's Residential Programs by prepares high-quality food items according to standardized recipes and instructions to meet program requirements. The Assistant Cook works collaboratively with kitchen staff to ensure meals are prepared and served safely, efficiently, and in compliance with all food safety and program requirements, contributing to a clean, organized, and supportive residential environment. Schedule: Part-time (25 hrs/week) Mon - Fri, 11:00 am - 4:00 pm Pay Rate: $18/hour (Non-Exempt) Qualifications High school diploma or G.E.D. required; course work or prior experience working as a cook or assistant cook in a commercial or institutional kitchen preferred. Demonstrated ability to prepare meals using standardized recipes, including proper portioning, presentation, and temperature control, as well as use of commercial kitchen equipment essential. Knowledge of food safety, sanitation, and safe food-handling practices; Food Protection Certificate preferred or willingness to obtain. Ability to support meal production planning, basic record keeping, and inventory control. Strong attention to detail and ability to follow written and verbal cooking instructions consistently. Strong teamwork and communication skills; ability to maintain positive working relationships with staff and supervisors. Commitment to maintaining a clean, safe, and organized kitchen environment and complying with all agency policies and procedures. Physical ability to stand for extended periods, lift up to 50 pounds, and safely move supplies and equipment. Valid NYS driver's license for pickups and deliveries is required. Reliable transportation to/from work is required. Commitment to maintaining cleanliness, safety standards, professional boundaries, and confidentiality. This description does not contain a comprehensive list of duties, responsibilities or activities that are required of the employee. Additional duties and responsibilities may be assigned as needed and at any time with or without notice. All offers of employment are contingent upon successful completion of a background check including a DMV record search if driving is required for the position. Bethesda House is an Equal Opportunity Employer. In all employment and hiring decisions, the Agency complies with applicable anti-discrimination laws. This policy applies to all employment practices, including hiring, advertising, recruitment, promotion, demotion/transfer, layoff/termination of employment, rates of pay or other forms of compensation, and selection for training and development. Powered by JazzHR SJfyT1t9St

At Bethesda House, our goal is to end the cycle of poverty and homelessness - not just manage the symptoms. Our teams work to address each individual on a holistic level so they feel heard, respected, and safe in our care. We offer hands-on help to address chronic homelessness, mental health, substance abuse, disability, and systematic poverty by offering innovative solutions and proactive services to the most vulnerable in Schenectady County. The Cara House facility houses the Medical Respite program - also known as recuperative care which offers a safe and supportive environment for individuals experiencing homelessness who are recovering from an illness or injury but are not well enough to be discharged to the streets or a traditional shelter. The program bridges the gap between hospital care and community living by providing short-term housing, medical care coordination, and access to other supportive services. The Assistant Cook supports the Medical Respite Food Program within the agency's Residential Programs by prepares high-quality food items according to standardized recipes and instructions to meet program requirements. The Assistant Cook works collaboratively with kitchen staff to ensure meals are prepared and served safely, efficiently, and in compliance with all food safety and program requirements, contributing to a clean, organized, and supportive residential environment. Schedule: Part-time (25 hrs/week) Mon - Fri, 11:00 am - 4:00 pm Pay Rate: $18/hour (Non-Exempt) Qualifications High school diploma or G.E.D. required; course work or prior experience working as a cook or assistant cook in a commercial or institutional kitchen preferred. Demonstrated ability to prepare meals using standardized recipes, including proper portioning, presentation, and temperature control, as well as use of commercial kitchen equipment essential. Knowledge of food safety, sanitation, and safe food-handling practices; Food Protection Certificate preferred or willingness to obtain. Ability to support meal production planning, basic record keeping, and inventory control. Strong attention to detail and ability to follow written and verbal cooking instructions consistently. Strong teamwork and communication skills; ability to maintain positive working relationships with staff and supervisors. Commitment to maintaining a clean, safe, and organized kitchen environment and complying with all agency policies and procedures. Physical ability to stand for extended periods, lift up to 50 pounds, and safely move supplies and equipment. Valid NYS driver's license for pickups and deliveries is required. Reliable transportation to/from work is required. Commitment to maintaining cleanliness, safety standards, professional boundaries, and confidentiality. This description does not contain a comprehensive list of duties, responsibilities or activities that are required of the employee. Additional duties and responsibilities may be assigned as needed and at any time with or without notice. All offers of employment are contingent upon successful completion of a background check including a DMV record search if driving is required for the position. Bethesda House is an Equal Opportunity Employer. In all employment and hiring decisions, the Agency complies with applicable anti-discrimination laws. This policy applies to all employment practices, including hiring, advertising, recruitment, promotion, demotion/transfer, layoff/termination of employment, rates of pay or other forms of compensation, and selection for training and development.

Singing River Gulfport | Full-Time | Varies | 15200 Community Road Gulfport, Mississippi, 39503 United States The Food and Nutrition Services Cook performs a variety of tasks that facilitate the provision of food services and nutrition support to patients, employees and visitors. He/She prepares meals for patients and cafeteria using proper production systems.Working with other employees with a team attitude; performing duties in a clean and organized manner. Expectation is for all performed duties to be in accordance with Singing River Health System procedures and policies, accreditation organization, and governing guidance and publications for health care employees. DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this intends to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks performed as assigned. Education: Vocational / Technical training preferred. License: N/A Certification: Completion of a Food Safety Course preferred Experience: Minimum one (1) year of food service experience in quantity food preparation/production in a hospital, extended care facility, or other quality food service operation preferred; previous experience in food preparation in a hospital highly preferred. Reports to: Supervisor Support Services Supervises: None Physical Demands: Work is moderately active: involves sitting with frequent requirements to move about the office, move about the facility, and to travel to another facility within the SRHS service area. Work involves exerting a negligible amount of force frequently to lift, carry, push, pull, or otherwise move objects, including the human body. Work involves using many physical motions in performing daily work activities; subject to exposure of body fluids, sputum and tissues, which may carry the hazard of infectious disease. Work involves using repetitive motions: substantial movements of the wrists, hands, and or fingers while operating standard office equipment such as computer keyboard. Work involves being able to perceive the nature of sound at normal speaking levels with or without correction; the ability to make fine discriminations in sound. Work requires close visual and acuity and the ability to adjust the eye to bring an object into sharp focus, i.e. shift gaze from viewing a computer monitor to forms/printed material that are closer to compare data at close vision. Must be able to be active for extended periods of time without experiencing undue fatigue. Must be able to work schedules assigned with the understanding that changes may be instituted according to the needs of the hospital for off days, shifts or weekends. Mental Demands: Must demonstrate keen mental faculties/assessment and decision making abilities. Must demonstrate superior communication/speaking/enunciation skills to receive and give information in person and by telephone. Must demonstrate strong written and verbal communication skills. Must possess emotional stability conducive to dealing with high stress levels. Must demonstrate ability to work under pressure and meet deadlines. Attention to detail and the ability to multi-task in complex situations is required. Must have the ability to maintain collaborative and respectable working relationships throughout SRHS and other organizations. Special Demands: Must possess superior customer service skills and professional etiquette. Must possess proficient knowledge and ability to use a computer (must be keyboard proficient) and other office technology (i.e., telephone, fax, etc.), MS Outlook and Word. Must be able to demonstrate appropriate clinical judgment and apply appropriate professional skills to a patient population of all ages.

Full-time Description Title: Assistant Cook Grade: E2 Exempt Non-Exempt $ 16.21 per hour 35 hours/week Reports to: Center Director Assists the Head Cook with all aspects of food preparation and serving for a child care center and summer food program. I Security Clearance None Position Responsibilities and Specific Duties: • Assists Head Cook with preparation and cooking of daily meals. • Assists in the maintenance and monitoring of Health Department regulations. • Sets up carts for delivery of food to classrooms and return. • Place food into hot packs and vehicles for transport to off-site locations. • Transport, as needed, food and supplies to the off-site classroom. • Wash dishes and food prep areas • In absence of Head Cook • Completes required paperwork • Orders food • Directs Kitchen Assistants in their job duties • Promotes agency mission. • Maintains confidentiality and complies with the code of ethics. • Maintains consistent professional customer service. • Job performance incorporates integrated service delivery model while promoting self- sufficiency. • Other duties as designated by supervisor. V. Key Working Relationships: A. Internal: Head Cook, Kitchen Assistant, child care staff B. External: Vendors, Customers, and Summer Food Program participating Agencies Supervisory Scope: A. Number of staff supervised: 0 B. Titles supervised: None Organizational Responsibilities: • Adheres to all policies and procedures. • Gathers appropriate documentation and tracks outcomes. • Participates in organizational committee structures as appropriate. • Participates in organizational and divisional management systems Requirements Knowledge, Skills Required: • High School Diploma or GED • 2 Years of work experience cooking or post-high school certification in food preparation • Knowledge of health and food sanitation procedures and practices. • Knowledge of food allergies and food related diseases and the ingredients that can cause allergies/intolerances. • Basic math and record keeping skills. Physical • Ability to lift up to and including 25-50 pounds of physical effort Special Requirements: • Have or obtain within 90 days of employment, Food Handler Safety Training certificate (as required by Chautauqua County Department of Health) • Meets OCFS training requirements and maintains training logs • Must be able to provide consistent even tempered customer service at all times. • Completes all required NYS background clearances. • Pre-employment physical exams and TB Testing. • Valid Driver's license. • Reliable transportation • Authorized Driver of a COI Vehicle. • Ability to travel throughout the county. • Pre-employment drug and alcohol testing required; subject to random drug and alcohol testing.

Our Full-time Benefits Include: * Competitive Wage Scale * Weekly Pay * Flexible Schedules and Set Hours * Medical & Dental Insurance * 401K with Company Match * 7 Paid Holidays and 10 PTO Days Your First Year * Option to cash out Paid Time Off as you earn it * Company paid Disability Coverage and Life Insurance * Examples of Duties Performed: * Assists with food preparation in accordance with our established procedural guidelines, and as may be directed by the Food Services Manager. * Prepares various foods depending on menu created by dieticians for each meal of the day. * Operates various kitchen equipment in preparation for the meal, i.e. mixer, meat slicer, food processor, oven, steamer. * Works at a constant pace to ensure that food is ready for each meal of the day * Understands menu substitutions and records them in accordance with procedural guidelines. * Communicates well with patients and family members providing warm and friendly greeting and an approachable attitude to family / visitors / patients and responds to expressed concerns while displaying a helpful, caring demeanor, answers questions when appropriate in a professional manner. * Follows established safety procedures when performing job tasks and/or working with equipment. * Complies with Corporate Compliance Program. Requirements: To be considered for this opportunity applicants must: * Be a high school graduate or its equivalent. * Have at least one (1) year food service experience in a hospital, skilled nursing care center, or other related medical center, preferred. * This is primarily a standing position where an associate may be required to stand in one place for extended periods of time throughout an 8-hour day. Also exposed to extreme heat and cold. * Embrace the standards, values, and beliefs of the organization. * Be capable of maintaining effective working relationships with patients, family members, staff, and fellow department heads. EEO / M/ F/ D/ V/ Drug-Free Workplace