Cook I

Job description

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
1. Demonstrates compliance with Code of Conduct and compliance policies, and takes action to resolve compliance questions or concerns and report suspected violations. 2. Prepares foods according to recipes and standards. 3. Maintains stock levels in assigned area. 4. Portions and plates foods. 5. Cleans and sanitizes assigned areas. 6. Learns and follows standards regarding portion sizes. 7. Follows regulated hygiene standards. 8. Works all production cook shifts. 9. Follows proper safety procedures related to food service equipment, knives, preparation and holding of foods. 10. Attends all required inservice training. 11. Prepares patient trays according to diets and requests. 12. Dates and stores food. 13. Takes and records food temperatures while cooking. 14. Cooks and Chills foods Using HAACP procedures. 15. Performs other duties as assigned.