On Call Cook - Mental Health 103

Main Template•San Leandro, CA

2d•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 Telecare aims 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.
High School graduation or a G.E.D. equivalent.
Experience in the use of institutional kitchen equipment such as steam tables, stoves, refrigerators, and freezers.
Ability to read, write, and speak English.
Willingness to work with disabled adults.
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.

Nice To Haves

Experience in a health care setting is preferred.

Responsibilities

Prepares, cooks, and serves food to clients.
Seasons and cooks meat, fish, vegetables, soups, salads, and desserts.
Reviews menus, work orders, and recipes to determine the type and quantity of meals necessary to prepare.
Participates in and supervises food preparation activities including washing, trimming, cooking, and seasoning.
Directs the collection and assembly of food items from storage areas during food preparation.
Prepares food for special therapeutic diets.
Receives and monitors food deliveries against requisitions and invoices.
Takes active steps to avoid food waste.
Directs 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.
Confers and collaborates with the Dietary Supervisor regarding both regular and modified diet preparation.
Demonstrates knowledge and proper use of equipment and supplies.
Plans and facilitates cooking schedules to ensure food is ready at the specified time.
Completes and follows through with tasks and assignments, meeting expected deadlines.
Attends all assigned in-service education classes.
Dresses appropriately and professionally.