Cook, Nutritional Services, Full-Time, Evenings

ABOUT MARINHEALTH
Are you looking for a place where you are empowered to bring innovation to reality? Join MarinHealth, an integrated, independent healthcare system with deep roots throughout the North Bay. With a world-class physician and clinical team, an affiliation with UCSF Health, an ever-expanding network of clinics, and a new state-of-the-art hospital, MarinHealth is growing quickly. MarinHealth comprises MarinHealth Medical Center, a 327-bed hospital in Greenbrae, and 55 primary care and specialty clinics in Marin, Sonoma, and Napa Counties. We attract healthcare’s most talented trailblazers who appreciate having the best of both worlds: the pioneering medicine of an academic medical center combined with an independent hospital's personalized, caring touch. 

MarinHealth is already realizing the benefits of impressive growth and has consistently earned high praise and accolades, including being Named One of the Top 250 Hospitals Nationwide by Healthgrades, receiving a 5-star Ranking for Overall Hospital Quality from the Centers for Medicare and Medicaid Services, and being named the Best Hospital in San Francisco/Marin by Bay Area Parent, among others. 

Company:

Marin General Hospital dba MarinHealth Medical Center

Compensation Range:

$29.67 - $38.50

Work Shift:

8 Hour (evenings) (United States of America)

Scheduled Weekly Hours:

40

Job Description Summary:

In addition to regular production responsibilities, executes production assignments, programs, procedures by training, assisting Nutrition Services Operations Manager in leading and coaching the Production personnel to ensure all tasks are completed and schedules are met. Follows approved techniques and practices to produce attractive, appetizing meals for patients, cafeteria and occasional catering. Assists Nutrition Services Operations Manager as requested with scheduling, events ordering, training and assignment management. Works production positions, monitoring effectiveness of assignments and seeking opportunities for improvement. Regularly inspects food handling and sanitation compliance reporting and correcting deficiencies as identified.

Job Requirements, Prerequisites and Essential Functions:

Job Specifications:

Education:

• High school diploma or equivalent.

• 2 years certified Culinary School or American Culinary Federation Certified Cook, or equivalent preferred.

Experience:

• Minimum of two years progressive hospital experience as a cook or a minimum of five years restaurant or institutional cooking experience.

License and Certifications:

• ServeSafe Certification (SSC) Preferred at hire.

• Integrative Agitation Management (IAMTAC) required within 30 days of hire

Prerequisite Skills:

• Ability to select, use and teach the following basic food cooking and preparation techniques: weight & measures, convert weights & measures, hand knife skills, stew, boil, poach, blanch, broil, grill, pan fry, deep fry, barbecue, bake, roast, braise, sauté, steam and stir fry.

• Ability to use, clean, follow and teach safety procedures on the following kitchen equipment: mixers, slicers, food processors, all types of ovens, steamers, steam kettles, tilt skillets, griddles, grills, salamanders and broilers, dish and ware-washing machines, coffee and beverage machines, all types ranges, all types refrigeration, and all cookware.

• Thorough knowledge of Food Safety, Kitchen Safety and Sanitation Practices.

• Ability to understand and follow verbal and written instructions.

• Ability to organize work and carry through to a timely conclusion.

• Ability to learn trayline and production requirements of all diets.

• Ability to understand basic principles of sanitation and food handling.

• Ability to serve and display foods in an attractive manner.

Primary Customer Served (Age Specific Criteria):

• This position is not a patient care position, and as such, this section does not apply.

Patient Privacy (HIPAA Compliance):

• Employees in this position do not have access to protected health information.

Duties And Responsibilities:

Essential (Not Modifiable)

Works under direct supervision of Nutrition Services Manager. Secondary supervision by Clinical Nutrition manager and Guest Services Director. Consequence of errors could affect patient, employee, and visitor’s health.

Specific

• Assist Nutrition Services Operations Manager in plan