Cook II

Plumas District Hospital•Quincy, CA

4h•Onsite

About The Position

The Cook II is responsible for assisting in the preparation and service of high-quality meals for patients, staff, and visitors within the hospital Nutrition Services department. In addition to core food production duties, the Cook II provides essential operational support including inventory management, supply ordering, product receiving and stocking, and minor budgetary tracking. This role is distinguished from the Cook I classification by the breadth of responsibility and the trust placed in the incumbent to help sustain efficient, cost-effective department operations.

Requirements

Minimum two (2) years of experience in institutional, healthcare, or high-volume food service cooking.
Current food handler’s permit or ServSafe certification (or ability to obtain within 30 days of hire).
The Cook must have a current certification by the American National Standards Institute (ANSI) -Conference for Food Protection (CFP) or obtain within six (6) months of hire date, and renew upon expiration. This requirement may be met by obtaining a ServSafe Certification or a California Food Handler Certification.
Current Driver’s License
Demonstrated ability to read and follow standardized recipes and modified diet orders.
Basic math skills sufficient for recipe scaling, portioning, and inventory counts
Ability to speak, read, write and follow verbal and written directions in English
Must be able to work well with people and be willing to learn.
Knowledge of kitchen equipment
Must demonstrate a willingness to learn therapeutic diet guidelines, and general quantity and quality food preparation.

Responsibilities

Assist in the preparation patient meals in accordance with therapeutic diet specifications, standardized recipes, and departmental guidelines.
Ensure all food is produced to established quality, temperature, and presentation standards.
Operate commercial cooking equipment including ovens, steamers, grills, and fryers safely and efficiently
Monitor par levels for food and supply inventory and initiate orders in a timely manner to prevent shortages.
Receive, inspect, and properly store incoming deliveries; verify accuracy against purchase orders.
Rotate stock using FIFO (first in, first out) principles to minimize waste and ensure product freshness.