Lead Line Cook (Santa Rosa)

Northern California Behavioral Health System•Santa Rosa, CA

15h•$28

About The Position

Participate in provision of quality meals and nutritional services to patients, staff and guests. The Lead Line Cook maintains knowledge of, participates in further training provided, and understands the potential risks regarding occupational health hazards (e.g. bloodborne pathogen exposures).

Requirements

High school degree or equivalent required.
Verbal de-escalation and physical intervention program as approved by the CNO.
Must be able to concentrate on work amidst distractions such as noise, conversations and foot traffic; Must be able to consistently meet deadlines; and finish all food preparation at specified serving time; must be flexible in work hours in order to meet patient and organization operating needs.
Must maintain self-control in volatile or hostile customer services interactions.
Must be able to adjust recipes to achieve desired results.
Must be able to read and comprehend recipes or instructions on prepackaged products.
Ability to read, convert and adjust mathematical measurements.
Must be able to use kitchen equipment such as knives, slicers, mixers and dishwashers; knowledge of the hygiene factors involved in food preparation.
Must be able to work independently, in a result restricted physical environment for extended periods of time.
Must have ability to perform several tasks concurrently.
Reach forward, up, down, and to the side.
Stand for minimum periods of one hour at a time.
Lift up to fifty (50) pounds
English proficiency required.

Responsibilities

Prepares and serves meals for patients, employees, medical staff, and visitors.
Assemble and prepare food and snacks as directed.
Organize and deliver prepared food to patients.
Checks all patients’ tickets ensuring that special diets/ allergies are accurate before placing them on patient trays.
Properly process, store, and prepare food on a tight timeline.
Assists Dietary Manager in maintaining cleanliness and accuracy with cleaning logs, and food temperature logs.
Maintain a high level of kitchen sanitation related to food preparation, dish room activities and employee’s personal hygiene.
Consistent documentation of food labeling, dating, and kitchen procedures.
Model positive behavior while serving our patient’s and staff, friendly demeanor at all times.
Cleans work area as necessary or assigned delegates tasks to dietary aids.
Accepts and reconciles deliveries and puts away stock.
Maintain state standards and protocols.
Participates in activities which enhance professional growth and development.
Performs related duties, as requested.
Upholds the Organization’s ethics and customer service standards.