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
- 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.