Cook II - Full Time Varied

Under direction of Executive Chef, prepares and cooks specified food menu items following standardized recipe and HACCP procedures.

Core Competencies

• Prepares modified recipes for specific patient diets. Ensures portion control for adherence to nutrient analysis and consistency modification for patients with swallowing difficulties.
  
  
• Follows safe food handling and HACCP procedures for the storage, preparation, holding and cooling of all food items. Demonstrates how to calibrate a thermometer.
  
  
• Covers, labels and dates all food items.
  
  
• Monitors food temperatures, taste and appearance and completes required HACCP documentation.
  
  
• Keeps work area and equipment cleaned and sanitized.
  
  
• Reviews menu cycles, production sheets and communicates with Store Clerk on food items needed.
  
  
• Operates all kitchen equipment required for food production and uses Personal Protective Equipment, ie Cut resistant gloves.
  
  
• Adheres to FDA Food Code, CA Title 22, California Department of Public Health and The Joint Commission regulations.
  
  

     

Experience

Number of Years ExperienceType of Experience                    2Food Production 

License / Certification Requirements

ANSI accredited Food Handler Certificate or Food Protection Mngr Cert.within 1-year of hireCompensation Range     $24.00 - $30.84 / Hour