On Call Cook - Mental Health 103

Main Template•San Leandro, CA

11d•$22•Onsite

About The Position

Villa Fairmont MHRC is a 96 bed licensed Mental Health Rehabilitation Center serving adults between the ages of 18-65. The Cook is responsible for the preparation, cooking and serving of food to clients, including seasoning and cooking meat, fish, vegetables, soups, salads and desserts. The program's purpose is to help people with mental impairments realize their full potential, and the mission is to deliver and manage excellent services and systems of care for persons with serious mental illness.

Requirements

Two (2) years of experience in food production.
Knowledge of therapeutic diets is required.
High School graduation or a G.E.D. equivalent is required.
Experience in the use of institutional kitchen equipment such as steam tables, stoves, refrigerators and freezers is crucial.
The ability to read, write and speak English is essential.
Willingness to work with disabled adults.
Applicant must be finger printed, sign under penalty of perjury that there has been no conviction of any crime, other than minor traffic offenses, and receive clearance from the Department of Justice.
Must be able to perform duties and responsibilities which may be added, deleted and/or changed at the discretion of management.

Nice To Haves

Experience in a health care setting is preferred.

Responsibilities

Reviews menus, work orders and recipes to determine the type and quantity of meals necessary to prepare.
Participates in and supervises the following food preparation activities: washing, trimming, cooking and seasoning.
Directs the collection and assembly of food items from storage areas during the food preparation process.
Prepares food for special therapeutic diets.
Receives and monitors food deliveries against requisitions and invoices.
Takes active steps to avoid food waste.
Directly supervises the dietary staff in the use, care and maintenance of equipment, food storage, housekeeping and safety standards in the absence of the Dietary Supervisor.
Ensures that the cleaning and maintenance program is consistently adhered to.
Plans and facilitates cooking schedules in order to ensure that food is ready at the specified time.
Monitors food items, storage rooms, refrigerators and other equipment to ensure that appropriate sanitary conditions are consistently adhered to.
Practices universal precautions at all times.