http://jobsatstagnes.com/saint-agnes-hospital/hospital-support-services-jobs en


SUMMARY: This minimally supervised position takes written and or oral instructions from the Chef Operations in preparing meals for patient, cafeteria and catering patrons according to production schedules. Duties require initiative and judgment in the preparation of food, supervision of assigned personnel, maintenance of cleanliness and order of work areas, equipment and utensils and the proper storage of food and supplies and the delegation of duties and the maintenance of standards of operations. The Cook is responsible to assure quality preparation and service of meals for patients, staff, cafeteria and catering patrons. Position also holds responsibility for enforcing approved methods of food handling. Questions or unusual or difficult tasks are referred to higher level employee or supervisor. Work is evaluated for accuracy and timeliness of completion of assignments. May be required to work rotating shifts.

Essential functions :

– Prepares and cooks a variety of menu items including regular and special diet entrees using standard recipes and cooking techniques. Evaluates varieties of raw and cooked food items to decide if they are fresh and whether cooked foods are done by their appearance, consistency, texture, and temperature.

– Plans, coordinates, and times work assignments to assure food items are prepared on time and are at the proper temperature. Roasts, broils, bakes, fries, boils, steams, and stews meat, fish, and poultry.

– Prepares soups, stocks, gravies, sauces, molded aspics, meat glazes, and salad dressings, with and without the use of packaged mixes. Prepares cold food platters, such as ham/salmon platters, salads and hors d'oeuvres appropriate for the occasion.

– Slices meats to conform to specific size requirements or weight specifications. Rapidly chills and stores prepared items under refrigeration for long periods of time when cooking large quantities.

– Carves vegetables and fruits as garnishes for food platters and dishes. May prepare an entire meal which requires coordinating the cooking of several items with different cooking times to produce a complete meal on time and at the proper temperature.

– Provides assistance in kitchen management. Instructs cooks’ helper, giving specific directions for cleaning, cutting, seasoning length of cooking and cooling time or other necessary details of food preparation. Properly prepares and cooks food items in a timely manner.

– Consistently maintains proper temperature for all foods during storage, holding, transport, reheating, and serving to assure quality control and food safety. Accurately prepares special diet entrees. Accurately performs yield testing to determine serving weight or volume.

Required Education: Ability to read, write and speak English. Ability to follow oral or written instructions.

Required Experience: Must have formal or on-the-job training in food preparation including one (1) year experience as a cook in quantity food preparation (hospital, hotel, nursing home, etc.]]> Tue, 15 May 2012 16:00:00 GMT 2433230-Maryland-Hospital-Support-Services
Carries out responsibilities in accordance with Ascension Health Core Values, St. Agnes policies/ procedures and applicable civil laws. Is accountable for efficient use of resources and support of the St. Agnes mission.

Principle Duties and Responsibilities:

1. Performs routine laundry tasks such as, folding, weighing, loading and unloading, ironing and pressing linens.

2. Performs daily linen inventory counts of ancillary areas and nursing unit linen carts and records those counts on appropriate count sheets.

3. Transports linen carts to all assigned hospital campus areas.

4. Assists with the training of new associates as directed by Lead associates.

5. Operates all laundry equipment that the associate has been trained to operate, in a safe and productive manner.

6. Practices safe infection control techniques when handling soiled linen.

7. Changes patient area curtains and drapes as directed by a Lead associate.

8. Interacts in an appropriate and helpful manner with all co-workers and Laundry customers.

Preferred Education: High school diploma or general education degree (GED)

Other than computer: Ability to operate Small Piece Folder, Industrial Dryers, Ironer, Feeders, Tunnel

Washer, Pony Washer, 600# Washer, Presser, Exchange Carts. Routine office equipment, Sterile garb,

masks, and gloves (powder free) when required]]> Tue, 15 May 2012 16:00:00 GMT 2433227-Maryland-Hospital-Support-Services


Minimum of 1 year of experience



SUMMARY: Assists with the receiving, stocking, displaying, and sales of merchandise. Frequent communication outside of the work group is required to resolve disagreements, reach agreements and clarify issues/processes. Responsibility exists to ensure that internal customers are satisfied with service.

Communication with external contacts is for providing or receiving factual information. Courtesy and tact are required in dealing with customers.

Essential functions:

· Greets customer and assists with sales selection.

· Receives payment by cash, check, credit card or debit card and issues receipts, change, credits or refund to the customer.

· Assists with the monitoring of inventory and restocking of shelves and displays as necessary.

· Assists with receiving, unboxing, and pricing of merchandise.

· Light housekeeping

Required Education: High School Degree or G.E.D. required.

Required Experience: One year prior retail experience]]> Wed, 25 Apr 2012 16:00:00 GMT 2383903-Maryland-Hospital-Support-Services