Job Description :

Position: Cook

Location: Santa Barbara CA 93105

Format: Contract


JOB PURPOSE: Cook plans and prepares products according to recipes that meet standards of quality and quantity and meet portion control guidelines. Temperature control, sanitation and timeliness are equally important. ESSENTIAL JOB DUTIES: 1. Reviews menus and production orders to determine type and quantities of meats, vegetables, soups, and use of leftovers to be prepared. 2. Directs and prepares all food in sufficient quantities to cover all food service requirements, timing preparation to meet service schedules, and food handling in accordance with sanitary standards. 3. Follows standardized recipes to control food waste and costs to assure high quality products. 4. Measures and mixes ingredients according to standardized recipes, operating a variety of kitchen equipment such as blenders, mixers, grinders, and slicers to make sauces, soups, stews, and casseroles, which include modified diet foods. 5. Plans cooking schedules so that foods will be ready at specified times. 6. Confers with Chef for modification of recipes. The Chef will confer with Clinical Nutrition Manager to review and approve changes of any modified diet recipes. 7. Bakes, roasts, broils, and steams meats, fish, poultry, vegetables and other foods to assure proper finish, texture, and taste. 8. Carves portions of meat, fish and poultry for individual servings and directs distribution of foods to appropriate serving areas. 9. Checks equipment and cooking area often to maintain safety requirements and energy conservation, and cleanliness. 10. Maintains high standards of sanitation in food handling and storage with labeling, dating and covering of prepared foods. 11. Demonstrates professionalism, communication, and compassion with regard for human dignity. 12. Maintains the highest standards of conduct in hospitality, excellence, appearance, attitude, respect and teamwork. 13. Uses best judgment in all interactions with customers which includes patients, families, coworkers, Medical Staff, community members and all other persons. 14. Demonstrates responsibility in maintaining confidentiality of hospital information and data within the scope of the position. 15. Cooperates fully in all risk management activities and investigations. ADDITIONAL JOB DUTIES: 1. Demonstrates knowledge of and follows all safety practices, standard precautions, principles of electrical, fire and life safety procedures. 2. Demonstrates initiative and self-improvement in job knowledge and skills. 3. Participates in department quality improvement activities . 4. Demonstrates compliance with Hospital policies and procedures. 5. Performs other duties as assigned.


KNOWLEDGE/ SKILLS/ ABILITIES/ INTERPERSONAL SKILLS/ CRITICAL THINKING SKILLS: 1. Knowledge of institutional and commercial food preparation cooking, serving and storage with ability to follow standardized recipes. 2. Knowledge of menu planning and food portion control. 3. Ability to do simple arithmetic used in standardized recipes. 4. Knowledge of commercial kitchen equipment operation, up keep and energy practices, institutional kitchen safety, sanitation and cleaning practices. 5. Ability to communicate effectively orally and in writing, work effectively with others and work independently. 6. Strong interpersonal skills that reflect a positive attitude and a sense of commitment to our patients, work associates and community. MINIMUM POSITION REQUIREMENTS: Certification: California Food Handlers Card or ServSafe Certificate PREFERRED POSITION REQUIREMENTS: 1. High school diploma or equivalent with certificate in Culinary Arts or comparable training and work experience which provides skills to perform the job tasks competently. 2. Quality oriented with well rounded experience in all phases of kitchen operation.


High school diploma or comparable training and experience which provides skills to perform the job tasks competently.


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