Universal Health Services, Inc. (UHS) is one of the nation's
largest and most respected health care management companies,
operating through its subsidiaries acute care hospitals, behavioral
health facilities and ambulatory centers nationwide. Founded in 1978,
UHS subsidiaries now have more than 65,000 employees. The UHS
business strategy is to build or purchase health care properties in
rapidly growing markets and create a strong franchise based on
exceptional service and effective cost control. Our success comes
from a responsive management style and a service philosophy based on
integrity, competence and compassion
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is a private psychiatric hospital specializing in mental health and
chemical dependency care.
We provide a wide range of services
and programs that offer evidence-based treatment proven to have
Positive outcomes for our patients.
Our inpatient and
outpatient services offer supportive and compassionate care through
specialty programs that are tailored to meet the needs of our
The Cook is responsible for the preparation and service of
breakfast, lunch and dinner meals for patients and facility staff
according to the approved menu cycle and production sheets.
Unit of measure:
• Prepare specific meals daily as posted on daily schedule.
• All meals will be according to recipe and will be
healthy and appealing.
• All items will be served at
• All items will be prepared and
ready to serve at designated times.
• Observes all
facility and departmental safety and sanitation policies and
• Ensures that appropriate and consistent
portions are being served.
• Plans production to ensure a
minimum of “overages and shortages” and makes use of any
• Makes appropriate menu substitutions when
Coordinates with cooks and dietary aids to
ensure all meal preparations are made.
Unit of measure:
• Informs other cooks and dietary aids of items that
• Responsible for restacking any items
on line as needed.
• Make arrangements that all special
function requests are filled properly and are ready by specified
• Communicates with dieticians to keep up with
dietary changes or special needs.
Education/Experience: Must have at least two (2) years experience in
quantity cooking, a basic knowledge of modified diets; training in
food service sanitation and possession of food service food
handler’s permit as required; experience utilizing industrial
kitchen equipment and utensils; and some prior kitchen supervisory
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