Cook II - Terrace Cafe (10- Hour shifts) (Per diem)

Montage Health • Monterey, CA

4d • $37 - $50

About The Position

Under the leadership of the department director and their assigned supervisor, the cook II is responsible for preparing high quality, nutritious foods for patients and customers. The cook II is required to prepare all foods/beverages according to Community Hospital of the Monterey Peninsula standardized recipes. The cook II is responsible for accurately following production schedules and meeting all production deadlines. The cook II is required to work in an organized, neat manner, and follow safe food-handling requirements. The cook II is responsible for a larger volume of food production and/or more complex food production compared to the cook I. The cook II is required to develop a minimum of one (1) new recipe per calendar year. The cook II is responsible for, but not limited to, the production of breakfast, lunch, and dinner entrees. The cook II may be required to prepare food for catering and/or special events.

Requirements

• The ability to read, write, speak and comprehend English required.
• Passing a basic reading and math test is required.
• Basic computer skills are required.
• Working quickly and accurately is required.
• Basic food/beverage production skills are required.
• High school diploma, GED, or equivalent education or experience in related field required.
• ServSafe Food Manager Certification (or comparable food safety manager certification) at the time of hire or within six (6) months of hire is required.

Nice To Haves

• Cooking experience is preferred.

Responsibilities

• Preparing high quality, nutritious foods for patients and customers.
• Preparing all foods/beverages according to Community Hospital of the Monterey Peninsula standardized recipes.
• Accurately following production schedules and meeting all production deadlines.
• Working in an organized, neat manner, and follow safe food-handling requirements.
• Larger volume of food production and/or more complex food production compared to the cook I.
• Developing a minimum of one (1) new recipe per calendar year.
• Production of breakfast, lunch, and dinner entrees.
• Prepare food for catering and/or special events.

What This Job Offers

• Career Level: Mid Level
• Education Level: High school or GED