Cook II - PD

Salinas Valley Health•Salinas, CA

8d•Onsite

About The Position

The Cook works under the supervision of the Food Production Manager in the Nutritional Services Department. This role is responsible for preparing food in a timely manner, ensuring sufficient quantity and quality while adhering to all food service requirements, service schedules, and sanitation standards. The Cook operates standard kitchen equipment and utensils, performs other duties as required, and complies with Hospital and department policies and procedures. Key responsibilities include preparing palatable and appetizing food, completing required documents, participating in ongoing educational activities, utilizing hospital supplies and equipment cost-effectively, demonstrating and ensuring quality service and food safety practices, and maintaining equipment and work areas in an orderly and sanitary condition. The role also requires demonstrating flexibility during and between heavy workload periods and performing other duties as assigned.

Requirements

A minimum of a high school diploma or GED or education in progress and commitment to obtain diploma within one (1) year of hire required.
A California Food Handler Card from an American National Standards Institute (ANSI) accredited training provider that meets ASTM International E2659-09 Standard Practice for Certificate Programs.
New hires and Transfers have 30 days from date of hire/transfer to obtain Food Handler certification and must continually remain current.
Valid Driver’s License required.
A minimum of five years experience in food production.
Three years experience as a cook.

Nice To Haves

Culinary school preferred.

Responsibilities

Prepares food on a timely basis in sufficient quantity and quality, incorporating all food service requirements, service schedules and sanitation.
Operates standard kitchen equipment and utensils.
Performs other duties as required.
Complies with Hospital and department policies and procedures.
Prepares food that is palatable and appetizing prior to meal service.
Completes required documents.
Participates in ongoing educational activities.
Utilizes in a cost-effective manner Hospital supplies and equipment.
Demonstrates and ensures quality service and food safe practices.
Maintains equipment and work areas in orderly and sanitary condition.
Demonstrates flexibility during and in-between heavy workload periods.
Performs other duties as assigned.