What are the responsibilities and job description for the Cook - Food & Nutrition 06 position at St. Rose Hospital?
Job Summary
Job description/Responsibilities: On-Call AM Shifts APPROXIMATE PAY RANGE: $31.20 - $37.27 POSITION SUMMARY To provide quality food in a safe and sanitary environment for patients, employees, medical staff, and visitors. The Cook supervises the department in the absence of the Director. ESSENTIAL DUTIES -Reads and follows standardized recipes. -Extends and multiplies recipes to meet quantities needed per tally sheet and projections. -Produces a good quality product; utilizes creativity and know-how in producing food items that are aesthetically pleasing and taste appealing. -Serves foods according to the approved portion sizes for patients. -Demonstrates good judgment in the ability to organize workflow so that food is ready prior to service, but not unnecessarily early. -Adheres to strict temperature controls in regards to internal food temperatures, holding, storage, and proper cooling temperatures and takes action when out of range. -Prepares appropriate quantities of food avoiding excessive waste. -Stores all food properly, including labeling and dating all food according to policy. -Washes hands appropriately throughout shift. -Wears gloves and changes gloves according to policy. -Utilizes cutting boards properly, avoiding cross-contamination and ensuring that they are sanitized, as appropriate. -Cleans and sanitizes equipment used in performing duties and completes general cleaning assignments. -Serves leftovers for the cafeteria safely and appropriately according to approved procedures. -Covers the schedule and makes phone calls to other staff as needed. -Orders fresh produce and meats in absence of the Lead Cook. -Assists the Director with food orders for catering functions in absence of the Lead Cook. -Works as a team with other cooks and provides direction to Kitchen Helpers. -Conducts periodic kitchen sanitation audits. -Rotates food stock and adjusts menus to utilize leftovers. -Operates equipment slicer, broiler, fryer, ovens, bain-marie, grill, steamer, scales, and knives. -Participates in in-service programs and meetings. -Performs other duties as assigned or required.
Required Qualification: 1. California Safe Food Handlers card preferred. 2. Sexual Harassment/ Bullying Prevention Certification required. (1 month from hire) 3. College in the nutritional field preferred. 4. Minimum two years of cooking experience in institutional and special diets preferred. **No Referrals or Candidates Accepted from Recruiters or Agencies.
Job Family: Food Preparation and Serving Related Occupations
Occupations: Cooks, All Other
Degree Required: High School Diploma/Ged Or Higher
Job description/Responsibilities: On-Call AM Shifts APPROXIMATE PAY RANGE: $31.20 - $37.27 POSITION SUMMARY To provide quality food in a safe and sanitary environment for patients, employees, medical staff, and visitors. The Cook supervises the department in the absence of the Director. ESSENTIAL DUTIES -Reads and follows standardized recipes. -Extends and multiplies recipes to meet quantities needed per tally sheet and projections. -Produces a good quality product; utilizes creativity and know-how in producing food items that are aesthetically pleasing and taste appealing. -Serves foods according to the approved portion sizes for patients. -Demonstrates good judgment in the ability to organize workflow so that food is ready prior to service, but not unnecessarily early. -Adheres to strict temperature controls in regards to internal food temperatures, holding, storage, and proper cooling temperatures and takes action when out of range. -Prepares appropriate quantities of food avoiding excessive waste. -Stores all food properly, including labeling and dating all food according to policy. -Washes hands appropriately throughout shift. -Wears gloves and changes gloves according to policy. -Utilizes cutting boards properly, avoiding cross-contamination and ensuring that they are sanitized, as appropriate. -Cleans and sanitizes equipment used in performing duties and completes general cleaning assignments. -Serves leftovers for the cafeteria safely and appropriately according to approved procedures. -Covers the schedule and makes phone calls to other staff as needed. -Orders fresh produce and meats in absence of the Lead Cook. -Assists the Director with food orders for catering functions in absence of the Lead Cook. -Works as a team with other cooks and provides direction to Kitchen Helpers. -Conducts periodic kitchen sanitation audits. -Rotates food stock and adjusts menus to utilize leftovers. -Operates equipment slicer, broiler, fryer, ovens, bain-marie, grill, steamer, scales, and knives. -Participates in in-service programs and meetings. -Performs other duties as assigned or required.
Required Qualification: 1. California Safe Food Handlers card preferred. 2. Sexual Harassment/ Bullying Prevention Certification required. (1 month from hire) 3. College in the nutritional field preferred. 4. Minimum two years of cooking experience in institutional and special diets preferred. **No Referrals or Candidates Accepted from Recruiters or Agencies.
Job Family: Food Preparation and Serving Related Occupations
Occupations: Cooks, All Other
Degree Required: High School Diploma/Ged Or Higher
Salary : $31 - $37