Med Ctr Cook PD

Job description

Job Summary:
This person works as a team to provide food service that is safe, accurate, timely and responsive to the customer and patient’s needs. This person is responsible for preparing food for Patient Food Services, Retail Food Services, and Catering Services. Other related duties include stocking, assembling, and serving portion controlled hot and cold food, replenishing and stocking stations, and general sanitation duties. This person establishes and monitors food quality and temperature standards to ensure consistency and highest quality standards for Nutrition & Food Services. This person maintains cleanliness and sanitation of the foodservice areas and equipment. This position is responsible for providing excellent customer, patient, and staff interactions and is looked upon as the Culinary Ambassador for the department of Nutrition & Food Services.
Reporting Relationship
This person reports to the Supervisor of Food Services. This position does not oversee any employees. This position will take direction from Food Services Leads, Principal Food Service Workers in the Diet Office, DTRs, and Dietitians, and Senior Cooks.
DUTIES & ESSENTIAL JOB FUNCTIONS
of time
Essential Function (Yes/No)
Key Responsibilities
55
Yes
Culinary Services
Food Preparation
• Ensures ingredients used to prepare food are fresh and meet quality standards.
• Utilizes safe food thawing procedures.
• Articulates and follows proper cooking temperatures of foods.
• Prepares food in accordance with assigned production worksheets and accurately follow recipes and portion control standards.
• Manages time to ensure food is prepared on time so foodservice stations can open on time.
• Ensures station is stocked, prepped, and ready for service.
• Tastes food as its prepared to ensure quality.
• Maintains solid knowledge of all food products and able to skillfully apply culinary techniques to prepare food.
• Prepares food following different cooking methods including
• Grill, fry, bake, roast, saute, braise, steam
• For made to order food, ensures no pre-cooking unless otherwise authorized by management.
• Multi-tasks to cook and prep multiple food items at once.
• Cook and preps multiple food items at customer facing stations requiring customer service while preparing food.
• Monitors of inventory and flow of food cooked to prevent runouts, ensure flow of food is timely and meets changing business demands, and minimizes waste. Informs management of changing needs and works with management to provide substitutions ahead of time when necessary. Reports any necessary changes to production worksheet so forecasts can be adjusted.
• Handoff to reliefs when going on breaks or finishing shift. Teamwork and communication among peers and management is expected.
• Assists in cold food preparation or ingredient preparation as assigned.
• Contributes to daily, holiday, and theme menus in collaboration with supervisor.

Temperature Monitoring & Other Documentation
• Monitor and records cooking and holding food temperatures following established standards.
• Accurately completes food cooling log following established standards.
• Timestamp food for cold items and hold on ice to ensure temperature safety following established standards.
• Wrap, date, label, and refrigerate leftover food following procedures and report out to supervisor.
• Follows cooling food guidelines and documentation.
• Reports food waste to management.

20
Yes
Customer Service
• Smile, greets, and offers assistance to patients, customers, and staff.
• Knows the menu being served.
• Understands and provides accurate information to inquiries.
• Ensures a professional and gracious environment.
• Effectively communicates with a wide variety of individuals inside and outside the Medical Center.

20
Yes
General Safety and Sanitation
• Follows proper hand washing procedures and glove use while handing ready to eat food and performing other duties.
• Prevents cross contamination of foods while preparing and serving food.
• Takes order, prepares, and serves food using portion control and presentation standards.
• Uses correct equipment and procedures to maintain service temperature of foods. This includes carrying a thermometer as part of uniform.
• Uses correct equipment and procedures to perform sanitation duties. This includes having sanitation bucket and sanitizer at workstation.
• Proper use of PPE when working with chemicals per manufacturer instruction.
• Labels and dates food items following FIFO procedures.
• Clean and sanitizes work surfaces, work areas, and equipment.
• Clean, organize, and restocks food and dishware items in food racks, service stations, refrigerators, display cases, serving line, and storage areas in a timely manner.
• Sorts trash, recycling, and compost accurately.
• Performs required documentation for duties assigned.
• Utilizes all necessary IT applications to perform job duties.
• Adheres to safety guidelines.

5
YES
Other Functions and Responsibilities
• Performs other related Cook duties as instructed by supervisor, may be reassigned to other work areas within Nutrition & Food Services as operational needs dictate.
• Participates in training new employees and Dietetic Interns for shift duties as assigned.
• Reports fires or other safety hazards, respond to emergencies following procedures as in the case of fires, disasters, or floods.
• Completes required online and in person training.
• Reports malfunctioning equipment or repairs needed to supervisor.
• Follows down time procedures when IT applications are down.

100%
REQUIRED QUALIFICATIONS
• High School diploma or equivalent work experience.
• Graduation from a recognized Culinary School or 2 years food production experience
• Read, write, follow written or oral instructions and be understood in English.
• Basic computer skills.
• This position requires flexibility to orient and work at all UCSF Medical Center locations.
• Ability to meet physical demands involved with job duties as outlined below.

PREFERRED QUALIFICATION
• Two years of college or equivalent
• Experience working in large scale food production settings using industrial equipment such as blast chiller and steam jacketed kettles.
• Servsafe certification

REQUIRED LICENSES/CERTIFICATIONS
• State of California Food Handler certification must be obtained within three months of hire