Non-Clinical - Food And Nutrition Services - Cook

This is an AFSCME bargaining unit. The minimum hourly pay rate for this position must be: XX30.00 SCHEDULE: Sundays-Thursdays from 4:30am-1:00pm Position Summary: Incumbent, prepares, seasons and cooks (steaming, poaching, broiling, braising, etc.) food according to the recipes using basic ingredients, from scratch and some convenience items for patient meal service, Medical Center Cafeteria, and special catered functions, in a safe and sanitary manner. Essential Job Functions: The identification of essential functions below is not intended to be an exhaustive list of all duties that may be assigned to this position, nor does it restrict the duties which may be assigned to this position if such duties reasonably relate to the position. Cooks meals for patient meal service, cafeteria and catered events in a safe and sanitary manner according to departmental, Title 22, JCAHO and DHS regulations, appropriately communicates with Dietitian/Nursing staff on any questionable diet orders. Accurately prepares, seasons, and cooks food according to the designated recipes, from scratch and some convenience items, ensures quality and presentation when observing food preparation, understands cooking weights and measures, to appropriately prepare and adjust recipes as needed. Prepares all food in accordance with age appropriate guidelines, maintains an understanding of nutritional needs that vary by patient age, accurately follows recipes and specifications for regular and therapeutic diets, demonstrates a knowledge of therapeutic and normal nutrition. Complies with all HACCP rules, ensures correct food temperature at all times, appropriately tracking and recording temperature results daily, maintains accurate daily cleaning logs, follows proper food handling and storage techniques. Required Qualifications: Ability to establish and maintain effective working relationships across the Health System Ability to maintain a work pace appropriate to the workload Must demonstrate customer service skills appropriate to the job Previous experience as a cook, or related experience in main kitchen and/or cafeteria Skill in various cooking techniques with the ability to follow recipes and specifications for regular and therapeutic diets Knowledge of common cooking terminology, mathematics and standard weights and measures to prepare and adjust recipes Must be able to work alternate schedules. days and nights, weekends and holidays Excellent written and verbal communication skills in English Must possess the skill, knowledge and ability essential to the successful performance of assigned duties Required Qualifications: Ability to read, write and follow oral and written instructions in English Ability to work variable shifts including evenings, nights, weekends, and holidays RTO must be on the submittal, No RTO the first two weeks of an assignment **Please Note: Once RTO is submitted, this cannot be changed unless it s to cancel time requested - ensure that you have confirmed all dates needed off for the full 13 week contract COVID Requirement: Traveler must be fully vaccinated