Job description
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 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
- 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.