Seton Medical Center • Daly City, CA 94014

Posted 2 weeks ago

Job Description

Cook Department Dietary Schedule PER DIEM (8 HOURS PPP MIN; FTE = 0.1) Shift Variable Shifts Hours varies Req Number 6369 Job Details Verity Health System offers a dynamic environment for individuals dedicated to careers in health care -- whether you seek a clinical or administrative role. Created in December 2015, the new Verity Health System team is working to revitalize our facilities to create a more welcoming, healing environment for our patients. We are investing in new technology to advance our delivery of safe, quality patient care. If you welcome the challenge of re-inventing healthcare for the patients we serve at our Verity Health hospitals and through our Verity Medical Foundation, this could be the opportunity for you. With more than 8,000 employees and physicians, Verity Health is a non-profit, non-religious health care system with 1,650 inpatient beds, six active emergency rooms and host of medical specialties including: orthopedics, transplant surgery, cardiology, maternal/child health and wound care, among other specialties. We are committed to the Verity Values of Caring, Respect, and Integrity, Passion and Stewardship and the goal of serving our communities for generations to come. Opened as Mary's Help Hospital in 1912, Seton Medical Center, a 357 licensed bed facility serves the highly diverse 1.5 million residents of San Francisco and San Mateo counties with a comprehensive range of inpatient and outpatient services. Its sister hospital is Seton Coastside, a 116-bed skilled nursing facility located in the coastal town of Moss Beach. Seton Coastside offers the only 24-hour Standby Emergency Department along the 55-mile coastal stretch between Daly City and Santa Cruz. GENERAL PURPOSE: The Cook is under the direction of the Operations Manager and with the assistance of the Head Cook, must, be able to prepare breakfast lunch and dinner for patients, employees, and or hospital visitors following recipe manual and Guidelines set for in the recipe manual. Ensures the timely delivery of food products to their assigned service areas. Maintains a clean work environment at all times. MAJOR JOB OBJECTIVES AND RESPONSIBILITIES: Ensures that all products are prepared using the recipe manuals, and that amounts of food are prepared according to production sheets. Immediately notifies the head cook when a recipe and or products are not available. Ensures that all food products are in their assigned area at least 15 minutes before serving time. Ensure that all food items are at the proper temperatures (i.e. cold food below 45 degrees, hot food above 155 degrees). Replenishes food items as needed for all assigned areas. Ensures that all items are at proper temperature and are properly garnished according to the garnish rotation menu. Utilizes all slack times between regular meal periods to efficiently and accurately complete all assignments per designated schedules. Pre prep Freezer pull Left over utilization Cleaning and sanitation of work area. Ensures that all food items are placed in the proper pans according to the tray line diagram, and steam table diagrams for cafeteria serving line. Ensures that all servers know the proper portion controls for all items served for each meal period. Provides input and feedback to enhance recipe improvement. Recommends at least two new recipes per reporting period. Attends all departmental staff meetings and JCAHO in-services as scheduled Adheres to department punctuality and attendance guidelines. Provides proper notification for absence or tardiness. Never abuses or takes advantage of sick time. Does not abuse break or lunch periods. Consistently signs in and out at start and end of shifts and for lunch breaks. Follows all safety and sanitary practices for food handling, preparation and storage. Consistently follows labeling and dating guidelines Practices a clean as you go philosophy; completes all scheduled cleaning assignments and initials checklist daily; utilizes free time (defined as at least fifteen [15] minutes between scheduled activities to complete unassigned sanitation projects. Customer Service: Adheres to Seton Medical Center Standards of Conduct and Customer Service Performance Standards. Regularly follows hospital/department policies and a procedures and incorporates the hospital mission/vision into daily work activities. Participates in the department quality improvement activities including Brilliant on the Basics, and consistently demonstrates good communication skills, including but not limited to: Positively acknowledging the presence of anyone in the work area in a timely manner; introducing self to unfamiliar people and addressing people by name; listening and speaking using words that express respect and understanding; offering immediate assistance or referring to other staff members as appropriate; discussing confidential information in a proper forum and only with authorized individuals; answering telephone by the third ring, identifying the department, own name, and title as appropriate; explaining reason for placing the caller on hold and checking back on lengthy waiting periods. Consistently demonstrates good problem solving skill; including but not limited to: Identifying opportunities to resolve issues and intervening with appropriate recovery strategies; allowing individuals to express their concerns; discussing issues involving conflict in a private area; accepting the individuals point of view and acknowledging their concerns; defining action to be taken, clarifying response time, and identifying who will respond to concern; following up after the action is taken and concluding on a positive note. REQUIREMENTS AND QUALIFICATIONS: Education/Certification: N/A Work Experience: Must have 1 year cooking experience with health care institution or similar facility Other Skills, Abilities & Knowledge: Must be able to read, write, and understand English Capable of following a standardized recipe. Organizational skills, ability to multitask. Ability to plan cooking schedule to ensure that food will be ready at a specified time. Products should be done as close to serving time to ensure a fresh product. Knowledge of basic measures. Capable of using a variety of kitchen utensils and equipment such as knives, blenders, mixers, choppers, slicers, ovens, grills, steamers, fryers, braising pans, and tilting kettles. Capable of factoring quantities of food items needed to complete a recipe for a set number of servings. Ability to produce food in a safe manner and maintain good sanitation practices. Understands portion control and assist in maintaining it. Basic understanding of modified diets


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