COOK II - DIETARY - INPATIENT

Salary Range: 22.50 - 33.59 /hour. Actual compensation may vary based on geographic location, work experience, skill level, and education.

Primary Duties and Responsibilities

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, and catering. 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.

Responsibilities includes preparation/service of quality food for Cafeteria grill, Courtyard and/or Cancer Center, patients, and catering events including preparation and organization in accordance with task lists and production sheets. Responsible for knowledge of modified diet restrictions to meet patient’s physician orders. Avoids running out of food at crucial times. 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.

Prepares food for all applicable areas of the hospital.  Sets up and organizes work area before production begins.  Review’s 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.  Review’s menus and plans production at least three days in advance for needs.

Education and Experience

Required:

• 1-3 years’ experience
• Ability to speak, read and follow verbal directions in English.
• 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.

Certifications

Preferred:

• Servsafe® certification

About Hoag

Hoag is a nonprofit, regional healthcare delivery system in Orange County, California. Delivering world-class, comprehensive, personalized care, Hoag consists of 1,800 top physicians, 15 urgent care facilities, 10 health and wellness centers, and two award-winning hospitals. Hoag offers a comprehensive blend of health care services that includes seven institutes providing specialized services in the following areas: cancer, digestive health, heart and vascular, neurosciences, spine, women's health, and orthopedics through Hoag's affiliate, Hoag Orthopedic Institute, which consists of an orthopedic hospital and four ambulatory surgical centers. Hoag is the highest-ranked hospital in Orange County by U.S. News & World Report and the only OC hospital ranked in the Top 10 in California, as well as a designated Magnet® hospital by the American Nurses Credentialing Center (ANCC). For more information about Hoag careers, visit careers.hoag.org.

Hoag is an Equal Opportunity Employer and prohibits discrimination and harassment of any kind. Hoag is committed to the principle of equal employment opportunity for all employees and providing employees with a work environment free of discrimination and harassment. Hoag hires a diverse group of people in a manner that allows them to reach their full potential in the pursuit of organizational objectives.