Cook

Marshall Medical Center; Placerville (CA); On-site; USD 31,000 - 38,000; Part time

Job summary

Marshall Medical Center in Placerville, CA is seeking a Cook for variable per diem shifts in Food Services. You will prepare and serve hot entrees, assist in kitchen cleanup, and uphold strict sanitation standards in a hospital setting.

The role requires Serve Safe certification and at least two years of institutional kitchen cooking experience, with strong time management and multitasking abilities. English literacy is essential for communication and documentation.

Qualifications

• Requires Serve Safe food safety certification.
• Minimum two years cooking in an institutional kitchen, hospital preferred.
• Knowledge of food safety procedures and practices.

Responsibilities

• Prepare and serve all hot foods and entrees according to recipes and menus.
• Participate in kitchen clean-up and dishwashing as needed.
• Maintain sanitation and safety standards at all times.

Skills

Interpersonal skills

Time management

Multitasking

English literacy

Education

Serve Safe certification

Tools

Food service equipment

Job description

Department:

Food Services Shift:

Variable (United States of America) Employee Type:

Regular - Per Diem Per Diem Type (if applicable):

Non-RN Per Diem 1 Minimum Pay Range:

$22.69 - $27.23

Job Description:

POSITION SUMMARY:

The Cook prepares and serves all hot food and entrees in a timely manner, according to the recipes appropriate for the menu, so that they meet the quality and quantity standards of the hospital and all governing health agencies. Participates in kitchen clean-up and dishwashing responsibilities as needed and adheres to proper sanitation and safety practices at all times.

POSITION QUALIFICATIONS:

Education/Licensure/Certification:

• Current and ongoing certification in food safety, i.e., Serve Safe.

Knowledge:

• Minimum of two years cooking experience in an institution kitchen, preferably in a hospital, required.
• Must have knowledge of food safety procedures & practices.

Skills:

• Ability to use all institutional food service equipment.
• Ability to lift 50 pounds.
• Excellent interpersonal, communication, time management and organizational skills.
• Must be able to multi-task in an active and dynamic environment with frequent interruptions.
• Must be able to cook food in large quantities.
• Must be able to read and write in English.