Cook I II lll

Under the supervision of the Food Service Manager, prepares soups, pastries and various food entrees for facility clients, employees, and visitors. 

Major Tasks, Duties and Responsibility

Able to perform all the duties of a Cook II, and those items and I listed below:

•    Reviews menus to determine type and quantities of meats, fruits, vegetables, soups, salads and desserts to be prepared.

•    Plans cooking schedule to ensure that food will be ready at specified times.

•    Prepares or supervises washing, trimming, cooking and seasoning of food items for each meal. Prepares food carefully to preserve nutrients.

•    Tests food being cooked by tasting, smelling, and uses a thermometer to determine that it is cooked thoroughly to a safe internal temperature.  Adjusts thermostats and timers, etc., as required.  

•    Utilizes portion control for individual servings.  Prepares or directs distributions of food to serving units.  Prepares meals according to menu combinations or orders for special diets.

•    Measures and mixes ingredients according to recipes, using a variety of kitchen utensils and equipment such as blenders, mixes, choppers, slicers, and tenderizers to make sauces, soups, stews, casseroles and desserts.

•    Responsible for pulling meat on a weekly basis as scheduled with the Food Service Manager.

•    Assures that special diet clients receive correct food, meals and snacks.  Has a working knowledge of special diets and is able to make appropriate food substitutions.

•    May mop floors as needed and clean storage areas and refrigerators.  Performs routine and special cleaning duties as assigned by the supervisor.

•    Stores leftovers with name and date opened and shelf life date, clearly visible on package.

•    Assists in care and maintenance of kitchen equipment.

•    Keeps working areas and equipment in clean and sanitary conditions.   Assures that established cleaning and other assignments are performed.

•    Attends meetings and participates in committees as assigned.

•    Communicates as needed with the supervisor regarding ordering of food and non-food items. 

•    Adheres to applicable regulatory standards.

•    Works as member of the team. Including assisting in orientation of any new staff, interns or volunteers.

•    Formulates and maintains a professional working relationship with the entire health care team, patients, family members and visitors.

•    Demonstrates knowledge of policies and procedures specific to different cultural groups and is able to interact appropriately with the people of all cultures and ethnic backgrounds.

Cook II Competencies and Performance Expectations

All Cook II’s are expected to:

•    Cultivate the resources entrusted to us to promote wholeness.
•    Respect the inherent value and worth each person possesses as a team member.
•    Work together with people who support common values and vision to achieve the shared goal.
•    Communicate and follow through with staff members and patient work crew.
•    Support BHS, program, and departmental health and safety policies and procedures.
•    Adhere to Professional Standards

Prerequisite Qualifications 

Following are the qualifications required to perform the essential functions of this position.  Qualifications may be subject to modification based on the Americans with Disabilities Act.

Bilingual abilities may be required within certain BHS programs. 

Must have a High school diploma or equivalency.  1-2 years experience in quantity food production. Ability to read and understand the English language.  Must be able to read and follow directions and recipes. 

Must have valid California driver’s license and liability insurance if driving personal vehicle on BHS business.

Able to stand, stoop, bend squat and reach for purpose of performing job duties such as handling materials stocked on shelves, filing, and lifting. Routinely lift and move items weighing up to twenty-five pounds; is expected to ask for assistance and use a dolly or cart for any heavy items. Vision, hearing, manual dexterity and eye-hand coordination must be adequate for performance of job duties.  Must be able to use hands on a consistent basis to stir, mix, whip, chop, grate, pour, cut, serve, lift and carry pots and pans to and from the serving line and food preparation area.  Ability to withsta