Relief Cook (Multiple openings & shifts)

Stanford Health Care•Stanford, CA

11d•$36 - $40•Onsite

About The Position

Under the direction of the Chef/Supervisor/Manager, the cook is primarily responsible for the production of composed hot entrees as part of a cycle menu. These activities are related to the provision of meals for patient service, cafeteria service, and catering service. Involved in training of new employees. Located in the heart of Silicon Valley, Stanford Health Care’s (SHC) mission is to heal humanity through science and compassion, one patient at a time. The Food Services Department is a talented team of culinary and food service professionals devoted to offering patients, visitors, and staff a premium dining experience through locally sourced, sustainable food to support healing and wellness. Our Food as Medicine philosophy brings awareness to the critical link between eating healthy and living well. A Relief Position does not have a set schedule, guaranteed hours, or benefits. While Relief employees may be included on the work schedule released every two weeks, many of their hours will come from a supervisor’s same-day call to come into work when needed. Relief employees must be available to work at least one day a weekend and two days during the week . After passing competency checks, Relief employees are eligible to apply for Part-Time or Full-Time positions, both offering guaranteed hours and full benefits. All frontline Cooks start as Relief Cooks.

Requirements

Ability to be a team player
Ability to speak, write, and understand English effectively at a level appropriate for the job
Ability to take direction from patient care providers to meet the needs of the individual, including age related requirements
Ability to work with customers and coworkers regardless of race, gender, disease process, life-style, religious or cultural beliefs, or treatment

Nice To Haves

High School Diploma or GED equivalent preferred.
1 year of cooking and directly related work experience preferred.
Two (2) years of progressively responsible and directly related work experience

Responsibilities

Prepares complex hot entrees, side dishes, and baked goods as part of a rotating menu cycle or AYR patient menu
Gathers and combines ingredients required by standardized recipes
Uses proper cooking technique
Uses all manner of commercial cooking equipment
Adjusts recipes for larger quantities and makes recipe changes when necessary
Prepares food for distribution to catered events or patient feeding
Coordinates cooking schedules to have food ready at serving time
Follows all HAACP procedures
Keeps records of the amount of food prepared, amount served or distributed, and amount left over
Records changes when recipes are altered
Checks and records temperature and fills in HACCP logs including: dual code taste panel, refrigeration, cooked food, holding food, sanitation and cooling food.
Puts food away in designated storage
Cleans all manner of cooking and hot/cold holding equipment
Keeps the work area in sanitary condition at all times
Accurately requisitions product from storerooms
Actively supports trayline function. (Cafe & Catering)
Assists in the orderly clean up activities ofthe trayline and kitchen as required
Conforms to policies regarding dress code, timesheets, philosophy, etc.
Contributes to cost containment by managing time and supplies so that assignments are completed as scheduled and resources are not wasted
Demonstrates attention to quality throughout the food preparation process
Demonstrates compliance with established recipes to ensure product consistency
Ensures that all safe food handling procedures are followed according to Joint Commission and other regulatory agency standards
Exercises proper use of equipment at all times
Follows HACCP guidelines and completes documentation as per departmental protocol
Follows Hospital infection prevention policies and procedures
Follows Hospital safety guidelines for self, patients, visitors and employees
Observes proper portion control techniques
Removes and disposes of trash
Seeks resources for direction, when necessary
Washes and sanitizes all service and cookware in accordance with all health department regulations