Cook I

Sea Mar Community Health Centers•Tacoma, WA

1d•Onsite

About The Position

Sea Mar Community Health Centers, a Federally Qualified Health Center (FQHC) founded in 1978, is a community-based organization committed to providing quality, comprehensive health, human, housing, educational and cultural services to diverse communities, specializing in service to Latinos in Washington State. Sea Mar proudly serves all persons without regard to race, ethnicity, immigration status, gender, or sexual orientation, and regardless of ability to pay for services. Sea Mar's network of services includes more than 90 medical, dental, and behavioral health clinics and a wide variety of nutritional, social, and educational services. We are recruiting for the following position: Sea Mar is a mandatory COVID-19 and flu vaccine organization Position Summary Assist the Food Service Director in monitoring workflow, prioritizing, and directing activities of other employees within the department. Prepare all Residents’ meals (as appropriate to your shift) and assist in preparation of food/meals for special functions/catering.

Requirements

English/Spanish, bilingual/bicultural preferred, but not required.
High school diploma or GED preferred.
Training including food safety and sanitation.
Two years cooking experience in an institutional setting, one year supervisory experience, and skills in preparation of "traditional" ethnic Hispanic foods.
Food Handlers Permit.
Must complete a pre-hire and annual TB test screening.
Annual employee health screening required
Annual TB test required
Annual influenza vaccine required. Only exception is for employees with a medical or religious exemption approved by Administration. Employees with an approved medical or religious exemption must wear a mask at all times during the flu season.

Responsibilities

Prepares the meals according to menus and standardized recipes provided.
Receives unpacked and inventory food deliveries store raw/uncooked foods according to sanitary temperature procedure and policy.
Serves as a resource or problem solver for other employees within the department.
Oversees storage of cooked foods, i.e., covering, labels, dates, etc.
Ensures "rotation" is used for stared, cooked foods, i.e., "first in, first out."
Maintains standards of safety and sanitation at all times, setting the examples for all other food service employees.
Follow clients' dietary needs.
Wash the dishes and any items utilized during meal preparation.
Follow the Department of Health and JCAHO requirements for kitchen environment of care.
Attends all required in-service training sessions.
Participates in organizational/community events.
Performs other duties as assigned, and participates in organizational activities/functions.