AdventHealth
Cook AdventHealth Shawnee Mission
Location Address: 9100 W. 74th Street, Mission, KS 66204
Top Reasons To Work At AdventHealth Shawnee Mission
- Received Magnet® recognition from the American Nurses Credentialing Center in January 2019
- Providing faith-based, whole person care to Kansas City since 1962
- Excellent health benefits, an onsite child care center and fitness facility
- Tuition reimbursement to support continuing education
- Employee Referral Program
- Largest health care provider in Johnson County with three campuses
- Works collaboratively with Leadership and storeroom and prep areas to provide necessary provision of food and supplies.
- Maintains flexibility when staffing needs require a change in scheduling.
- Listens openly to constructive criticism.
- Demonstrates and conveys a favorable image of the Medical Center.
- Accurately documents food usage.
- Rotates stock to ensure standards are being met. Labels and dates food items according to procedure.
- Incorporates patient, physician, customer needs and concerns into decision-making and organizational action.
- Prepares hot food according to standardized recipes in the correct amounts for patients, child care, catering and cafeteria.
- Organizes batch-cooking schedule so food is available throughout service to ensure optimal food quality and temperatures.
- Sets up food in hot food counters and delivers food as needed to patient and cafeteria lines and warmers.
- Assists with patient tray line assembly, serving items according to patient menu.
- Maintains an orderly and sanitary storage area.
- Assumes personal responsibility for care of work areas and equipment.
- Demonstrates improved outcomes through effective communication and follow up.
- Takes initiative to identify and analyze problems; generates alternative solutions. Takes appropriate risks that lead to improved work practices.
- Demonstrates and promotes high standards for quality and productivity; focuses on results.
- Suggest menu additions and test new recipes.
- Demonstrates professionalism and accountability.
- Examines existing processes and problems and continuously looks for ways to do things better.
- Takes initiative to improve skills and knowledge.
- Initiates and implements new recipe ideas for catering and cafeteria.
- Maintains a high degree of initiative to prevent waste and makes effective use of leftovers.
- Continually evaluates ways to control food and supply costs.
- Exhibits good judgment and time management skills to accomplish daily tasks.
- Is versatile and able to assume a number of different duties.
- Is fiscally responsible and suggests cost-saving measures.
- Adjusts schedule when low volumes require leaving early