Cook II - Hospital

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Cook II - Hospital (Oakdale) - Full Time

Location: Oakdale, CA

Job Description

Prepares and serves meals for patients/residents, employees and guests, as determined by the day’s menu, special event schedule and job schedule.  Maintains a clean and safe environment in the kitchen; cleans pots, pans and equipment.  Assumes some supervisory responsibilities.

  1. Prepares and serves food for patients, staff and special functions following menus and prepares as listed.  If situation warrants, consistently makes correct menu substitutes and reports substitutions to the Nutrition and Food Services Supervisor.
  1. Follows standardized quality recipes.  Demonstrates ability to make independent decisions for modified meal and preparation method.  Produces a quality product, utilizing creativity and knowledge in producing food items that are aesthetically and taste appealing.
  1. Meets production schedule with items ready on time and trays leaving the food services on time for delivery to the patient/resident, staff or special function.
  1. Demonstrates ability to prepare items for multiple functions to meet production needs of patient/resident, staff (cafeteria) and special functions.
  1. Follows standards for portion control; consistently minimizes food waste.
  1. Properly operates equipment.
  1. Maintains a clean and organized work area.  Maintains safety and sanitation standards following department infection control policies during cleaning procedures.  Infection control surveillance and reports reflect compliance with standards.
  1. Follows proper food handling techniques in preparation, service and storage of food; properly stores clean items used in food preparation and service of food.
  1. Assures food safety guidelines are followed for receiving, storage, preparation and service of foods.
  1. Provides supervision and leadership for food service aides and in absence of department supervisor adjust employee schedules in accordance with department needs.
  1. Prepares and serves meals to acute care patients following diet order.  Demonstrates knowledge of regular and special diets and the restrictions, consistently preparing and serving appropriate amounts and portions of food for therapeutic diet.
  1. Presents a neat and clean appearance, adhering to standards of dress for the department, including but not limited to the following:
  • Uniform:  clean, neat and well maintained.
  • Shoes:  clean and polished and in good repair.
  • Hair:  neatly combed and properly restrained under hairnet or similar restraint..
  • Fingernails:  trimmed short, without polish.
  • Jewelry: none, except wedding rings and/or watch.
13.  Ability to accurately serve foods on tray-line based on specific diet and preferences.
14.  Demonstrates ability to practice safe food handling techniques and procedures.

Job Requirements

 Minimum Education:
 High school graduate or equivalent required.
Minimum Experience/Skills:
Experience in food production in a health care or school food facility preferred
Knowledge of basic principles of quantity food production, service & sanitation preferred
Use and care of food services equipment, safety and sanitation preferred
Ability to read, write and speak English
Ability to follow written and oral instructions
Physical Demands:
Prolonged, extensive or considerable standing/walking
Lifts, positions, pushes up to 50 pounds
Frequent reaching, stooping, bending, kneeling, crouching
Reach, grasp, twist, push and pull frequently
Manual dexterity and mobility
Ability to move quickly
Vision Requirements:
Ability to adjust vision sufficiently to perform duties
Working Conditions:
Subject to varying and unpredictable situations
Subject to irregular hours
Increased stress due to multiple calls and inquiries
Exposure to unpleasant elements (accidents, injuries, illness)
Emergency and crisis situations