Position Summary
As an academic medical center with a rich history of providing life-saving treatment in Southern Nevada, UMC serves as the anchor hospital of the Las Vegas Medical District, offering Nevada’s highest level of care to promote successful medical outcomes for patients.
We are home to Nevada's ONLY Level I Trauma Center, Designated Pediatric Trauma Center, Burn Care Center, and Transplant Center. We are a Pathway Designated facility by ANCC, and we are on our journey to Magnet status. ***PER DIEM OPPORTUNITIES*** Position Summary:Performs food service and preparatory work including catering duties, serving food and preparing simple food items such as boxed mixes and grill items.
Job Requirement
Education/Experience:Equivalent to graduation from high school and one (1) year of food services experience.
Licensing/Certification Requirements:Valid Clark County Health District food handler card.
Additional and/or Preferred Position Requirements
PREFERENCE WILL BE GIVEN TO APPLICANTS WHO DOCUMENT THE FOLLOWING: - A minimum of one (1) year of cash handling experience in a retail setting OR minimum of six (6) months of grill or short-order cook experience
- Available to work all shifts, including graveyard, seven (7) days a week, as needed
Knowledge, Skills, Abilities, and Physical Requirements
Knowledge of:Food and health requirements as governed by federal and state laws and regulations; department and hospital safety practices and procedures; patient rights; infection control policies and procedures; handling, storage, use and disposal of hazardous materials; department and hospital emergency response policies and procedures.
Skill in:Computing basic mathematical computations including food measurement conversions; applying food preparation techniques; use of computers and cash registers; maintaining proper sanitation in food handling; using kitchen and cafeteria equipment, e.g., ovens, meat slicers and mixers; communicating effectively with a wide variety of people from diverse socio-economic and ethnic backgrounds; establishing and maintaining effective working relationships with all personnel contacted in the course of duties; efficient, effective and safe use of equipment.
Physical Requirements and Working Conditions:Mobility to work in a typical culinary setting and use standard equipment, use hand and power tools, walk and stand for extended periods of time, vision to read printed materials and VDT screens, and hearing and speech to communicate effectively in oral and written forms. Strength and agility to exert up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this classification.
Per Diem and Temporary Employees are not eligible to receive benefits.Closing Date/Time: Continuous
