Cook I

Default Work Shift:

Varies (United States of America)

Hours:

24

Salary range:

$19.72 - $29.95

Schedule:

Part Time

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.