Cook I

Requirements

• 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.

Benefits

Additional Information

Default Work Shift: Varies (United States of America) Hours: 0 Salary range: $21.00 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

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