Cook I - Dietary Services - Per Diem/Varied in Lancaster, CA at Antelope Valley Hospital

Date Posted: 8/4/2020

Job Snapshot

Job Description

Job Objective:

Under the supervision of the Executive Chef & Dietary Supervisor; performs work with a high degree of accuracy and skill in the preparation, styling, and serving of food.  Slices meats/vegetables for use in sandwich preparation as needed.  Cooks food to order following short order menu and using proper portion control and sanitation guidelines. Takes and records food temperatures and insuring working area is maintained in a high state of sanitation at all times. The Cook I shall maintain high standards of food handling and cleanliness in work area.  The Cook I will work together with the employees of the department to provide optimal food, nutritional and environmental services to the patients, visitors, and staff to ensure the healing and well-being of each individual.  

Essential Duties and Responsibilities:

  1. Accurately and efficiently handle, store, prepare, order, and serve food products under established instructions while complying with sanitation and HACCP requirements.
  2. Check Cafeteria and Special Event menus for required preparation.
  3. Tastes, takes, and records temperatures and/or ratios of food items insuring standards are maintained according to procedure and HACCP standards and procedures.
  4. Cooks and prepares customer orders according to established short order menu.
  5. Monitors cafeteria serving line during meal periods and restocks items as needed.
  6. Responsible for always providing service to patrons in a positive, fast, pleasant, and cheerful manner.
  7. Set up and restock assigned area for each shift, complete prep and pull list.
  8. Uses universal precautions at all times by wearing gloves, goggles, washing hands frequently, and utilizing any applicable PPE for task being performed.
  9. Insures leftover food products are handled, stored, and utilized properly.
  10. Cleans and sanitizes equipment and maintains work area in a high state of cleanliness during shift.
  11. Performs deep cleaning and proper sanitation of equipment and work areas as assigned.
  12. Always uses appropriate chemicals for cleaning.
  13. Always uses appropriate safety equipment in performance of duties.
  14. Sweep and Mop Cafe tile floor area at end of shift.
  15. Documents and follows all HACCP forms and procedures.
  16. Assists and performs other related duties as assigned or requested within the department, expected to promote teamwork at all times.
  17. Ability to communicate effectively in English (verbal and written) 

Non-Essential Duties:

  • Assist Cafeteria Server as needed.
  • Assists in other Department areas as assigned. 

Knowledge, Skills and Abilities: 

Knowledge

  • Knowledge of basic cooking skills
  • Knowledge of basic math skills
  • Knowledge of quantity and batch food production.
  • Knowledge of basic food safety (temperatures, record keeping, HACCP) 

Skills

  • Able to use a meat slicer, mixer, steamer, and other institutional cooking equipment.
  • Ability to direct other cooks.
  • Able to perform several tasks (assembling trays, reading menus, etc.) at the same time.
  • Must show good judgment and reliability.
  • Must be able to speak, read, write and understand English. 

Abilities

  • Stand up to 6 hours at a time.
  • Push/pull up to 50 pounds
  • Repeated bending, squatting, stooping, lifting, pushing, pulling
  • Extensive walking 

Core Competencies: All AVH employees will effectively demonstrate these behaviors:

Accountability                              

Action Oriented

Customer Focused

Compassion

Effective Communication 

Teamwork

Ethics & Values

Integrity & Trust 

Education and Experience:

Education

  • High School Diploma desired 

Experience

  • Previous short order cooking experience preferred
  • At least 2 years prior related experience. 

Required Licensure and/or Certifications:

  • Food Safety Certification required  

Physical Requirements and Working Conditions:

  • Work usually performed in a very active institutional kitchen/cafeteria environment; with small limited workspace; and in Walk-in Freezers, and Refrigerators.
  • Work requires employee to be on their feet the entire shift. 

A detailed description of the physical requirements of this job is maintained in the Employee Health Department.

Looking for an opportunity to work in healthcare the way you always dreamed you could? At Antelope Valley Hospital, our employees are at the heart of what we do best – delivering high quality, patient-centered healthcare.

Antelope Valley Hospital, a 420 bed acute care facility, located just 60 miles north of Los Angeles, the Antelope Valley is one of Southern California’s fastest growing communities. We are a Level II Trauma Center and Joint Commission Primary Stroke Center Accredited. Serving the community for over 50 years, our non-profit hospital has grown to be the preeminent healthcare facility for our district’s nearly 1.2 million residents. 

An Equal Opportunity Employer.

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