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Cook - Irvine Dietary - Kitchen

Department:  Support Services
Status:  Part Time
Shift:  2nd

Job Summary:

 

  • The Cook prepares foods according to recipe specifications while preventing waste contributing to financial stewardship.
  • The Cook contributes to the effective operations of the department through preparation of food for the patients, cafeteria, catering and childcare.
  • Food preparation may include retail, production, or catering performing such tasks as portioning and serving food, transporting food to service areas, catering, busing dishes, storing and issuing of supplies, and cashiering.
  • Demonstrates the ability to ensure food, equipment, and work surface sanitation standards are maintained.
  • Follows food storage standards according to regulatory agencies and best practice.
  • Contributes to the positive customer service by “owning” customer interactions and providing safe and high quality foods.
  • Displays and practices a work-style that reflects the mission, vision and values of the department and hospital.
  • Participates in the continuous quality improvement (CQI) process by completing Quality Control forms and preventive maintenance logs.
  • Maintains a working knowledge of departmental standard operating procedures.
  • Position may require travel between various Hoag locations and its affiliates.
  • The Cook and Cook Lead projects an image of professionalism in communication, appearance and conduct.

 

Essential Functions:

 

  • Adheres to departmental and hospital practices and policies.
  • Maintains informed communication by utilizing all forms of technology Hoag offers including email, the Hoag intranet, posted communication, etc.
  • Uses only equipment in which competency has been achieved.
  • Adheres to daily, weekly, monthly schedule for cleaning food service equipment.
  • Maintains safe, sanitary conditions in storage areas according to established policy and procedure.
  • Consistently adheres to Health Department, Title 22, and JCAHO standards, e.g. labeling/dating all foods, stores raw meat/poultry on bottom shelf and never over cooked product, or food/product stored on floor.
  • Is consistently attentive to customers and gives prompt, courteous service.
  • Keeps supervisor and/or Lead informed when problems may interfere with work being completed or customer issues.
  • Responds appropriately to inquiries and complaints from customers.
  • Accommodates changes in workload within the department.
  • During light workload situations, seeks out additional tasks/duties for the staff to complete.
  • Demonstrates flexibility in accepting schedule and work assignments.
  • Only uses equipment in which full competency has been achieved.
  • Communicates needs/concerns, etc. to the Lead, supervisor and/or manager.
  • Prepares food for all applicable areas of the hospital.
  • Sets up and organizes work area before production begins.
  • Reviews food production sheets and menus including any necessary pre-preparation schedules.
  • Prepares food on a large scale basis for patients, cafeteria, and/or catering events, producing a good quality product.
  • Avoids running out of food at crucial times.
  • Responsibly completes procedures scheduled during the shift without interference to the quality of work.
  • Reviews menus and plans production at least three days in advance for needs.
  • Ensures proper portion control guidelines are used for all food preparation.
  • Maintains temperature of foods at proper regulatory standard, monitors temperatures and records on schedule and takes corrective action when deficiencies are observed.
  • Properly defrosts food by following departmental policies and procedures.
  • Practices sanitary food handling techniques, including but not limited to: use of gloves or tongs for handling raw foods; use of clean, sanitized utensils; good personal hygiene and hand washing; sanitizing knives and cutting boards between products; properly covering, labeling, dating and storing, proper tasting procedures, leftovers; wearing hair net/hat at all times in the food service area.
  • Records refrigerator/freezer temperatures according to schedule.
  • Contacts supervisor of any temperatures outside acceptable range.
  • Documents action on back of temperature log.
  • Practices safe knife handling and maintenance.
  • Properly cleans and operates equipment according to established procedures in assigned area to maintain sanitary and safe handling of utensils and equipment.
  • Only operates equipment on which he/she has been trained. Handles, transports, and stores equipment correctly to prevent breakage and/or injury.
  • Adheres to daily, weekly, monthly schedule for cleaning food service equipment.
  • Participates in monitoring the cleanliness of the back dock, store room and all areas of kitchen by eliminating clutter.
  • Keeps kitchen and work areas clean and orderly.
  • Sweeps floors and mops spills as soon as they occur.
  • Consistently uses and follows recipes for quantity, ingredients, and procedures.
  • Demonstrates the ability to perform simple calculations and adjust standard recipes.
  • Taste tests food properly by following department policies to ensure consistency of recipe.
  • Maintains peak quality in food preparation; alerts chef/supervisor to any discrepancies.
  • Adapts easily to new recipes and menu items.
  • Accepts and understands verbal and written instructions
  • Maintains safe, sanitary conditions in storage areas according to established policy and procedure.
  • Consistently adheres to Health Department, Title 22, and other regulatory standards, e.g. stores raw meat/poultry on bottom shelf and never over cooked product, or food/product stored on floor.
  • Maintains the overall security of the storage area by ensuring all areas are properly locked and protected.
  • Exercise visual control of those who have access to the storeroom.
  • Performs other duties as assigned.

 

Job Requirements:

 

  • Required: Ability to read and follow oral directions in English.
  • Preferred: Previous food service experience and ServSafe ® certification.

 

Skills or Other Qualifications:

 

Required:

  • Must be able to read and comprehend written recipes.
  • Ability to perform simple calculations by hand or with use of a calculator.
  • Must be able to work well with others and perform a variety of tasks under supervision.
  • Knowledge of food production and service.
  • Ability to delegate duties and maintain efficient standards of operation.
  • Current ServSafe certification required.

Preferred:

  • Demonstrates effective communication, interpersonal skills, organizational ability, knowledge of proper body mechanics, safety measures and infection control, ability to follow instructions.

 

Position Reports to: Assigned Executive Chef, Executive Sous Chef, Sous Chef

Position Supervises: Cook: Food Servers; Cook Lead: Cooks, Food Servers


Nearest Major Market: Irvine California
Nearest Secondary Market: Los Angeles

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