Cook, Nutritional Services, Full-Time, Evenings

MarinHealth Medical Center•Bon Air, CA

21h•Onsite

About The Position

In addition to regular production responsibilities, executes production assignments, programs, procedures by training, assisting Nutrition Services Operations Manager in leading and coaching the Production personnel to ensure all tasks are completed and schedules are met. Follows approved techniques and practices to produce attractive, appetizing meals for patients, cafeteria and occasional catering. Assists Nutrition Services Operations Manager as requested with scheduling, events ordering, training and assignment management. Works production positions, monitoring effectiveness of assignments and seeking opportunities for improvement. Regularly inspects food handling and sanitation compliance reporting and correcting deficiencies as identified.

Requirements

High school diploma or equivalent.
Minimum of two years progressive hospital experience as a cook or a minimum of five years restaurant or institutional cooking experience.
Ability to select, use and teach the following basic food cooking and preparation techniques: weight & measures, convert weights & measures, hand knife skills, stew, boil, poach, blanch, broil, grill, pan fry, deep fry, barbecue, bake, roast, braise, sauté, steam and stir fry.
Ability to use, clean, follow and teach safety procedures on the following kitchen equipment: mixers, slicers, food processors, all types of ovens, steamers, steam kettles, tilt skillets, griddles, grills, salamanders and broilers, dish and ware-washing machines, coffee and beverage machines, all types ranges, all types refrigeration, and all cookware.
Thorough knowledge of Food Safety, Kitchen Safety and Sanitation Practices.
Ability to understand and follow verbal and written instructions.
Ability to organize work and carry through to a timely conclusion.
Ability to learn trayline and production requirements of all diets.
Ability to understand basic principles of sanitation and food handling.
Ability to serve and display foods in an attractive manner.
Must possess general knowledge of computer skills to manage recipes, menus, inventory and signage needs.

Nice To Haves

2 years certified Culinary School or American Culinary Federation Certified Cook, or equivalent preferred.
ServeSafe Certification (SSC) Preferred at hire.
Integrative Agitation Management (IAMTAC) required within 30 days of hire.

Responsibilities

Assist Nutrition Services Operations Manager in planning and organizing production activities.
Assist in setting standards and specifications.
Assume responsibility for ordering as directed by Nutrition Services Operations Manager.
Ensure food handling and sanitation compliance through regular inspections of all activities, correcting deficiencies as noted.
Issue monthly written performance reports to Nutrition Services Operations Manager or Guest Services Director.
Assist Nutrition Services Operations Manager in formulating and portioning recipes according to dietetic standards set forth by the Clinical Nutrition Services Manager.
Assist in the costing of recipes and menus.
Monitor safety and sanitation rules, including the FDA model code and local health and safety ordinances.
Ensure that all Federal, State and local laws are observed daily. Any deviation shall be corrected and/or reported to the Nutrition Services Manager or Nutrition Services Operations Manager.
Maintain a basic knowledge of nutrition.
Understand diet types and follow rules for producing all patient diets.
Assist Nutrition Services Operations Manager in maintaining effective cost control through analyzing procedures, manpower, supplies and equipment costs.
Communicate well with all other department personnel in production and modification of menu requirements.
On a daily basis, communicate with staff, Nutrition Services Operations Manager regarding standards of quality, sanitation, safety, security, training, and problem resolution.
Teach culinary skills and encourage good morale and enthusiasm of employees.
Assist Nutrition Services Operations Manager in the research and development of new recipes.
Work with Nutrition Services Operations Manager in ensuring a “Team Approach” to production schedules and special events.
Assist the Nutrition Services Operations Manager in leading production environment for Special Events by establishing productivity levels and orders equipment & supplies for a successful event.
Periodically meet with external groups in event planning in the Nutrition Services Operations Manager’s absence.
Plan work time effectively to deal with fluctuations in production demand.
Assist and monitor other staff to meet production needs.
Assume responsibility for Production environment in absence of Nutrition Services Manager and Nutrition Services Operations Manager.
Work with Diet Assistants to flex staff and systems when crisis occurs.
Provide verbal and written reports to Nutrition Services Operations Manager on equipment issues, needs, and stock or production variances and shortages.
Monitor equipment performance working with Engineering and outside vendors on repairs to ensure optimal performance.
Communicate equipment needs to Nutrition Services Manager.
Under the guidance of Nutrition Services Manager and Nutrition Services Operations Manager, oversee the training of Production Staff members from basic orientation to annual retraining.
Recommend work schedules for all production areas, which will ensure optimal efficiency and adherence to quality standards.
Provide input into employee evaluations and advise Nutrition Services Manager of employee deficiencies after attempts to correct by self are unsuccessful.
Development and posting of staff schedules.
Confer with the Nutrition Services Operations Manager on production staff selection, promotion and development.
Other duties as assigned.