Cook

Chinese Hospital | San Francisco Bay Area

• Department:
  Food and Nutrition Services
• Reports to:
  
  Food and Nutrition Services Manager
• Type:
  Per Diem
• Requisition #: 12712

Prepare food for hospital’s patients, staff and guests in accordance with the departmental and hospital policies, and local and state health regulations. Supervise the dietary staff in the performance of their duties. Maintain sanitation standards for food preparation and food storage. Prepare food and serve to patients, cafeteria and catering customers. Work on tray-line to assemble trays for patients according to tray card information and diet orders.

Provide support to all fellow members of the FNS team.

• Performs simple calculations, reads, writes and communicates in Chinese and English at or equivalent to high school graduation level.
• Demonstrates the ability to use all necessary food service equipment, including dish machine, food processor and coffee urn.
• Demonstrates a working knowledge of food service sanitation. Uses acceptable techniques in handling and serving foods. Cleans the can opener after each use.
• Ensure food safety by observing the “Time & Temperature Food Safety” and that no potentially hazardous foods are kept at the dangerous temperature between 41 F to 135 F for a total of more than 2 hours.
• Responsible in maintaining a clean, organized department, including the cooking area, kitchen, cafeteria and storage area. Supervises staff in performing daily regular and special cleaning assignments.
• Observes all safety policies and procedures. Practices safe and injury free work habit, including proper lifting procedure.
• Understands and observes the hospital’s operating policies & procedures.
• Observes and assists in the development of the FNS department’s operating policies and procedures, all job descriptions, activity schedules, and cleaning schedules.
• Understands and observes the hospital’s operating policies & procedures.
• Assists in development and maintaining of the department’s performance improvement (PI) program.
• Responsible for the assigned daily PI data collection.
• Understands all modified diets and be able to cook and serve accordingly.
• Reviews menus, plans ahead, directs and monitors food preparation.
• Directs and prepares food according to the production tallies, patient menus, cafeteria menu, and catering orders.
• Supervises dietary aides in the preparation, serving, holding and storage of foods.
• Responsible for checking all refrigerators every day to ensure that all left over foods are used or disposed of before the expiration date.
• Uses “batch-cooking method” to prepare food to reduce over production and maintain food quality.
• Coordinates food production to ensure that food will be ready as scheduled. Ensures that foods are served at proper temperature, has good appearance and maintains quality and nutritive values.
• Ensures that hot foods are put onto the steam table just prior to serving time.
• Tastes food and adjusts seasoning accordingly. Consistently utilizes creativity and culinary knowledge to produce high quality foods.
• Assists in the writing and updating of standardized recipes.
• Ensures food quality by monitoring that standardized recipes are followed.
• Maintains and monitors portion control on all food served, especially of food served to patients on modified therapeutic diets.
• Assists in the development and monitoring of the weekly personnel schedule for optimal labor utilization.
• Assists in the processing time cards if needed.
• Supervises patient tray-line, cafeteria and catering services to ensure overall efficiency.
• Responsible for food and supplies inventories and ordering.
• Receives deliveries and directs storage to ensure quality and quantity.
• Enforces all safety precautions and observes guidelines for hazardous material and waste disposal.
• Enforces personal hygiene, wears hair protection, cleaned shoes and uniform.
• Performs daily cafeteria sale consolidations with assigned dietary aide.
• Directs all miscellaneous petty cash purchases.
• Keep receipts of all petty cash purchases. Records all expenditures and maintains an up-to-date petty cash accounts.
• Consults…