Cook

Patient Food Services (Full-time, Variable Shift) - Position may qualify for a sign-on bonus!

Our mission is to continue the teaching and healing ministry of Jesus Christ. Our core values are compassion, excellence, humility, integrity, justice, teamwork and wholeness.

The Cook prepares hot and cold food items for patient tray line, cafeteria and catered events, according to menu and production forecast, or in conjunction with the Executive Chef. Sets up the hot and cold food stations and serves food for patient tray line.

Ensures accuracy and quality acceptability of recipes and food items produced. Monitors food temperatures to ensure food safety. Assists with maintaining overall cleanliness and sanitation of kitchen area. Performs other duties as needed.

High school diploma or GED required. Culinary training with Chef Certification or Associate Degree in Culinary Arts highly preferred.

Minimum one year food service experience with demonstrated cooking or chef experience in a fast-paced, high production kitchen required. Prior healthcare cooking experience preferred. Food Handler's Certification from San Bernardino County Public Health Department required upon hire date.

Mobile friendly course can be completed via this website https://sbc.statefoodsafety.com/. SafeServ Managers certification preferred, as it supercedes Food Handlers certificate. Mobile friendly course can be completed via this website https://www.servsafe.com/ServSafe-Manager/Get-Certified.

Coordination and ability to safely operate kitchen and cafeteria cooking equipment, including not limited to: ovens, steamers, grill, mixer, deep fat fryer, garbage disposal, knives, food chopper, blender, hot decks, coffee makers, etc. Positively interacts with co-workers and supervisors daily.

Involved in giving instructions and training to new employees and dietetic students. Able to perform simple math functions in adjusting recipes, determine over/under production and determine number of servings. Able to manage multiple assignments effectively; organize and prioritize workload; work well under pressure; problem solve; recall information; pay close attention to detail; and work independently, with minimal supervision.

Able to competently read, write and speak English. Able to hear and speak sufficiently for general conversation in person and on the telephone; and identify and distinguish various sounds associated with the workplace. Able to see, distinguish colors and accurately taste foods in evaluating quality of food items.