COOK
$38,480–$38,480 year
On-siteManteca, California, United States
Job Summary
Prepare palatable, nutritionally adequate meals in institutional quantities according to census and diet type, adjusting food quantities to prevent over or under production. Supervise kitchen staff assisting with food preparation, tray assembly, and equipment cleaning while maintaining sanitary work areas. Follow recipes, manage inventory ordering, and inspect trays to monitor resident acceptance. Handle, store, and dispose of food supplies in compliance with county, state, and federal laws. Clean food service areas frequently and use personal protective equipment during infection control procedures. Report injuries, unsafe conditions, and pest issues immediately to the Dietary Services Supervisor. Attend in-service education and assist with facility inspections.
Required Qualifications
- Must be able to read, analyze, and interpret common scientific and technical information
- Must be able to be easily understood through verbal communication in the English language
- Must be able to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals
- Must be able to perform these operations using units of weight measurement, and volume
- Must have exceptional communication and customer service skills
- Must be able to effectively communicate with patients, families, responsible parties, staff and outside resources and agencies
- Must be able to move intermittently throughout the workday
- Must be able to see and hear or use prosthetics that will enable these senses to function adequately
- Must meet the general health requirements set forth by the policies of this facility which includes an annual TB screening and physical examination
- Must be able to stand for extended periods of time
- Must be able to lift and carry up to 50 pounds
- Must be able to bend, squat, push, stoop and pull
- Must be able to cope with the mental and emotional stress of the position
- Must be able to arrive and to begin work on time and to report for duty as scheduled on all shifts, weekends and holidays
- Must be able to comply with facility policies and procedures for workplace safety including infection control procedures, application of universal precautions for blood borne pathogens, use of personal protective equipment and handling of hazardous materials
- Must be able to prioritize tasks/responsibilities and complete duties/projects within allotted time
- Must be able to respond to change productively and to handle additional tasks/projects as assigned
- Must be able to carry out the essential functions of this job (with or without reasonable accommodation) without posing specific, current risk of substantial harm to health and safety of self and others
Desired Qualifications
- High School graduate or equivalent preferred
- ServSafe Certification, preferred
- At least one year experience cooking in a commercial kitchen or health care dietary department preferred
- Functional literacy and knowledge of basic concepts of nutrition and diet management for regular, modified and therapeutic diets
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