Cook II – Dietary

Job Objective Reports to Supervises Ages of Patients Blood Borne Pathogens Qualifications Essential Responsibilities Job Objective expand_more Job Objective: A brief overview of the position. The positions is responsible for hot and cold food preparation, department cleanliness, customer service and maintaining stock in assigned areas Reports to Production manager- Chef Supervises None Ages of Patients Pediatric Adolescent Adult Geriatric Blood Borne Pathogens Minimal/ No Potential Reports to expand_more Reports to Production manager- Chef Supervises expand_more Supervises None Ages of Patients expand_more Ages of Patients Pediatric Adolescent Adult Geriatric Blood Borne Pathogens expand_more Blood Borne Pathogens Minimal/ No Potential Qualifications expand_more

Qualifications

Education Preferred: Some cooking courses Licensure/Certification Required: Current Riverside County Food Handler’s Card or Current Serve Safe Experience Required: One to two years cooking experience in a hospitality setting Preferred: Four years cooking experience in a hospitality setting

Essential Responsibilities expand_more

Essential Responsibilities

Demonstrates compliance with Code of Conduct and compliance policies, and takes action to resolve compliance questions or concerns and report suspected violations. Prepares foods according to recipes and standards. Maintains stock levels in assigned area. Portions and plates foods. Cleans and sanitizes assigned areas. Learns and follows standards regarding portion sizes. Follows regulated hygiene standards. Works all production cook shifts. Follows proper safety procedures related to food service equipment and knives. Follows proper safety procedures related to preparation and holding of foods. Responsible for attending all required inservice training. Prepares patient trays according to diets and requests. Dates and stores food. Takes and records food temperatures while cooking. Cooks and Chills foods Using HAACP procedures. Performs all other duties as assigned.