University Medical Center of Southern Nevada
Las Vegas, Nevada, United States
Position Summary **PER DIEM OPENING** Position Summary: Performs support duties such as, writing, calculating and tabulating diets. Performs food service and preparatory as required. Job Requirement Education/Experience: Equivalent to graduation from high school and one (1) year of customer service or food service related 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 experience with patients and nursing staff in a high volume healthcare or hospital setting as a Nutrition Assistant within the last five (5) years; Knowledge of modified diets; Must be available to work all shifts, seven (7) days a week, as needed; Must have excellent organizational and time management skills. 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: 4/30/2024 5:00 PM Pacific
Apr 24, 2024
Part Time
Position Summary **PER DIEM OPENING** Position Summary: Performs support duties such as, writing, calculating and tabulating diets. Performs food service and preparatory as required. Job Requirement Education/Experience: Equivalent to graduation from high school and one (1) year of customer service or food service related 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 experience with patients and nursing staff in a high volume healthcare or hospital setting as a Nutrition Assistant within the last five (5) years; Knowledge of modified diets; Must be available to work all shifts, seven (7) days a week, as needed; Must have excellent organizational and time management skills. 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: 4/30/2024 5:00 PM Pacific
University Medical Center of Southern Nevada
Las Vegas, Nevada, United States
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 OPENING** Position Summary: Prepares meal entrees and food for special functions, prepares the cafeteria and patient menus, prepares checklists for food handlers and ensures compliance with health and safety standards. Job Requirement Education/Experience: Equivalent to high school graduation and three (3) to five (5) years of culinary experience. Licensing/Certification Requirements: Must possess a valid Clark County Health Department Food Handler Safety Training Card. Additional and/or Preferred Position Requirements • Recent documented (within the last (3) three years) cooking experience • 3 years of high volume industrial culinary experience • Preferred experience in a healthcare setting • Preferred experience with modified diets • Available to work all shifts, including graveyard, seven (7) days a week, as needed Knowledge, Skills, Abilities, and Physical Requirements Knowledge of: Food measurement conversions; food preparation techniques; inventory techniques; 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 practices; handling, storage, use and disposal of hazardous materials; department and hospital emergency response policies and procedures. Skill in: Monitoring and assigning work activities; preparing nutritionally balanced menus; determining quantity of food required; maintaining proper sanitation in food handling; using kitchen and cafeteria equipment, e.g., ovens, meat slicers and mixers; communicating effectively in oral and written forms; 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 kitchen setting and use a variety of cooking equipment; stamina to remain standing under adverse environmental conditions for an extended period of time; hearing and speech to communicate effectively in person. 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. Work is subject to shift and weekend assignments. 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: 4/26/2024 5:00 PM Pacific
Apr 20, 2024
Part Time
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 OPENING** Position Summary: Prepares meal entrees and food for special functions, prepares the cafeteria and patient menus, prepares checklists for food handlers and ensures compliance with health and safety standards. Job Requirement Education/Experience: Equivalent to high school graduation and three (3) to five (5) years of culinary experience. Licensing/Certification Requirements: Must possess a valid Clark County Health Department Food Handler Safety Training Card. Additional and/or Preferred Position Requirements • Recent documented (within the last (3) three years) cooking experience • 3 years of high volume industrial culinary experience • Preferred experience in a healthcare setting • Preferred experience with modified diets • Available to work all shifts, including graveyard, seven (7) days a week, as needed Knowledge, Skills, Abilities, and Physical Requirements Knowledge of: Food measurement conversions; food preparation techniques; inventory techniques; 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 practices; handling, storage, use and disposal of hazardous materials; department and hospital emergency response policies and procedures. Skill in: Monitoring and assigning work activities; preparing nutritionally balanced menus; determining quantity of food required; maintaining proper sanitation in food handling; using kitchen and cafeteria equipment, e.g., ovens, meat slicers and mixers; communicating effectively in oral and written forms; 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 kitchen setting and use a variety of cooking equipment; stamina to remain standing under adverse environmental conditions for an extended period of time; hearing and speech to communicate effectively in person. 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. Work is subject to shift and weekend assignments. 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: 4/26/2024 5:00 PM Pacific
University Medical Center of Southern Nevada
Las Vegas, Nevada, United States
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
Mar 28, 2024
Part Time
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