Cook I

About this role

Default Work Shift:

Varies (United States of America)

Hours:

0

Salary range:

$22.00

Schedule:

Per Diem

Shift Hours:

8 Hour employee

Department:

Dietary

Job Objective:

Responsible for hot and cold food preparation, department cleanliness, customer service and maintaining stock in assigned areas.

Job Description:

Education:

Preferred: Cooking courses

Licensure/Certification:

Required: Current Riverside County Food Handler’s Card or Serve Safe

Experience:

Required: One (1) year of cooking experience in a healthcare or hospitality setting

Reports To: Production Manager- Chef

Supervises: N/A

Ages of Patients: Pediatric, Adolescent, Adult, Geriatric

Blood Borne Pathogens: Minimal/ No Potential

Skills, Knowledge, Abilities:

Ability to effectively communicate in a positive and professional manner, Ability to follow instructions and understand recipes, Basic math skills, Written and verbal communication skills

Essential Responsibilities

• Demonstrates compliance with Code of Conduct and compliance policies, and takes action to resolve compliance questions or concerns and report suspected violations.
• Prepares foods according to recipes and standards.
• Maintains stock levels in assigned area.
• Portions and plates foods.
• Cleans and sanitizes assigned areas.
• Learns and follows standards regarding portion sizes.
• Follows regulated hygiene standards.
• Works all production cook shifts.
• Follows proper safety procedures related to food service equipment, knives, preparation and holding of foods.
• Attends all required inservice training.
• Prepares patient trays according to diets and requests.
• Dates and stores food.
• Takes and records food temperatures while cooking.
• Cooks and Chills foods Using HAACP procedures.
• Performs other duties as assigned.