Cook I II lll

Job Summary:

Under the supervision of the Program Manager, prepares soups, pastries and various food entrees for hospital patients, employees, and visitors.

Major Tasks, Duties and Responsibility

Able to perform all the duties of a Cook I and II, and those items listed below:

• Plans cooking schedule to ensure that food will be served as scheduled and all special diets are met.  Has a working knowledge of special diets and able to make appropriate food substitutions as required.

• Evaluate foods being cooked by tasting, smelling, and visual appearance.  Uses a thermometer to determine that it is cooked thoroughly to a safe internal temperature.  Adjusts thermostats and timers, etc., as required. 

• Maintains physical inventories of dairy products, staple items, meats and fish on a scheduled basis. Orders and shops as needed

• Utilizes portion control for individual servings.  Prepares or directs distributions of food to serving units.  Prepares meals according to menu combinations or orders for special diets.

• Measures and mixes ingredients according to recipes, using a variety of kitchen utensils and equipment such as blenders, mixes, choppers, slicers, and tenderizers to make sauces, soups, stews, casseroles and desserts.

• Trains and supervises kitchen work crew on pulling meats to ensure proper defrosting.

• Ability to bake, roast, broil, steam, and sauté meats, fish and other menu items

• Assists Food Service Manager with ordering and delivering of food and non-food items as needed.

• Checks stored leftovers for proper labeling.
• Assists in care and maintenance of kitchen equipment.

• Keeps working areas and equipment in clean and sanitary conditions, assuring that established cleaning and other assignments are performed.

• Attends meetings and participates in committees as assigned.

• Communicates as needed with the Program Director on any special needs for the department regarding ordering of food and non-food items.

• Adheres to applicable regulatory and safety standards.

• Works as member of the team. Including assisting in orientation of any new staff, intern or volunteer.

• Formulates and maintains a professional working relationship with the entire health care team, patients, family members and visitors.

• Demonstrates knowledge of policies and procedures specific to different cultural groups and is able to interact appropriately with the people of all cultures and ethnic backgrounds.

Cook II Competencies and Performance Expectations

All Cook II’s are expected to:

• Work together as part of  team  to meet program goals and objectives..
• Communicate and follow through with staff members and patient work crew.
• Support AICS, program, and departmental health and safety policies and procedures.
• Be able to cook, measure, reduce and  multiply recipes, as required;
• Adhere to Professional Standards

Modality Specific Job Responsibilities

Duties may vary based upon assignment.  Employee shall receive, concurrent with this job description, the job specific evaluation necessary for their specific job; food safety, quantity food production.

The above statements reflect the general duties considered necessary to describe the principal functions of the job as identified and shall not be considered as a detailed description of all the work requirements which may be inherent in the position.

Prerequisite Qualifications

Following are the qualifications required to perform the essential functions of this position.  Qualifications may be subject to modification based on the Americans with Disabilities Act.

Bilingual abilities may be required within certain AICS programs.

Must have a High school diploma or equivalency.  Two years experience in quantity food production. Ability to read and understand the English language.  Must be able to read and follow directions and recipes.

Must have valid California driver’s license and liability insurance if driving personal vehicle on BHS business.

Able to stand, stoop, bend squat and reach for purpose of performing job duties such as handling materials stocked on shelves, filing, and lifting. Routinely lift and move items weighing up to twenty-five pounds; is expected to ask for assistance and use a dolly or cart for any heavy items. Vision, hearing, manual dexterity and eye-hand coordination must be adequate for performance of job duties.  Must be able to use hands on a consistent basis to stir, mix, whip, chop, grate, pour, cut, serve, lift and carry pots and pans to and from the serving line and food preparation area.  Ability to withstand heat while working around stoves and/or ovens. Able to stand and walk most of the working day and to physically perform other job duties.  Duties may require occasional use of stool or small ladder.

Salary : $20 - $27