Cook 1

Modoc Medical Center; California; Presencial; USD 29.000 - 43.000; Tempo parcial

Resumo da vaga

Modoc Medical Center is seeking a part-time Cook I to prepare, season and cook meals for patients, staff and visitors. You will work under the Dietary Services Manager, following dietary guidelines and modified diets as needed.

The position requires a high school diploma, reliability, and English communication skills. Training and supervisory support are provided in a fast-paced hospital kitchen environment.

Qualificações

• Must be a high school graduate or equivalent.
• Maintains regulatory requirements; Food handling certificate required.
• Ability to communicate effectively in English, both verbally and in writing.
• Previous experience in Food Service.
• Dependable with good attendance and teamwork.

Responsabilidades

• Prepare, season and cook food for hospital patients, staff and visitors.
• Oversee Dietary Aides when washing, trimming or preparing food.
• Consult with Dietary Services Manager and/or Clinical Dietitian on modified diets.
• Ensure meals are ready at specified times.
• Maintain kitchen cleanliness and organized records; follow safety protocols.

Descrição da vaga

Cook 1# Cook 1Modoc Medical Center-Last Frontier Health District - ALTURAS, CA 96101Start Date 10/29/2026## OverviewSalary Range$21.32 - $31.15 HourlyPosition TypePart TimeEducation LevelHigh School/Equivalent## Description**POSITION SUMMARY:**Under the direct supervision of the Dietary Services Manager, the Cook I prepares, seasons and cooks food for hospital patients, staff and visitors.***This position description is intended to identify some of the duties and responsibilities of this position. MODOC MEDICAL CENTER reserves the right to modify, supplement, delete or augment the duties and responsibilities specified in this position description, at MODOC MEDICAL CENTER’S sole and absolute discretion.*****POSITION RESPONSIBILITIES:**General Competencies:1. Always demonstrates a professional behavior, both when on duty and as a representative of the hospital outside of normal work hours.2. Always demonstrates a positive working relationship with patients, visitors and facility staff. Respectfully to managers and supervisors.3. Demonstrates organizational ability and time management.4. Produces deliverable products on time, within budget with minimal direction.5. Demonstrates the ability to compile and organize data using Microsoft Office Applications. Ability to make appropriate recommendations or conclusions, given the data obtained.6. Maintains an organized set of records, delivers records immediately upon request, for the functions that are performed within the scope of this job.7. Communicates appropriately, respectfully, and clearly to directors, managers, and coworkers. Accepts direction as provided without questioning authority, within the chain of command.8. Performs all assigned tasks accurately.9. Takes direction from others to include those employees of other departments with which he/she works on a temporary basis in accordance with the chain of command.10. Demonstrates ability to effectively use office machines in the performance of job functions.11. Answers phone calls, assists public, and forwards appropriately if necessary in a professional and friendly manner.12. Performs other duties as assigned.Specific Competencies:1. Ensures meals are ready at specified times.2. Consults with Dietary Services Manager and/or Clinical Dietitian on modified diets, as necessary.3. Follows therapeutic diet orders/spreadsheets/alternate meal requests.4. Oversees Dietary Aides when washing, trimming or preparing food.5. Measures and mixes ingredients according to approved recipes using blenders, mixers, grinders, slicers, etc.6. Makes sauces, soups, stews, casseroles and desserts, meeting established dietary guidelines.7. Cooks meat, fish and fowl in a variety of ways such as baking, roasting, broiling and steaming.8. Carves meat, fish and fowl into individual servings according to menu combinations and patient diet orders.9. Tests food being cooked to ensure doneness. Adjusts heat controls as necessary/ batch cooking as necessary.10. Improves flavor and texture of food by adding ingredients or seasonings.11. Maintains kitchen in a clean, neat and organized manner.12. Correctly calculates measurements in recipes to increase or decrease servings.13. Maintains safe food temperatures at all times.14. Maintains food temperature logs/ equipment temperature and sanitizer logs.15. Maintains a good working relationship both within the department and with other departments.16. Treats patients and families with respect and dignity.17. Observes infection control practices at all times.18. Practices in departmental performance improvement activities.19. Assists in orienting and training new employees to the department.20. Ability to work flexible schedule as needed by department.21. Ensures patient confidentiality.22. Completes annual physical exam and TB testing.23. Communicates the mission, ethics and goals of the hospital.24. Performs other duties as assigned.Professional Requirements:1. Adheres to dress code; appearance is neat and professional.2. Completes annual education requirements if applicable.3. Maintains regulatory requirements.4. Wears identification while on duty.5. Attends annual evaluation and participates actively in this process.6. Reports to work on time and as scheduled; completes work in designated time.7. Attends all meetings as appropriate.8. Exhibits the mission, ethics and goals of Modoc Medical Center in the performance of job duties9. Performs other duties, as assigned.**WORKING CONDITIONS:**1. Willingness to work beyond normal working hours and in other positions temporarily when necessary.2. Is involved with personnel, visitors, and government agencies, etc., when necessary.3. Must function independently, have personal integrity, have flexibility and the ability to work effectively with other personnel, clients and support agencies.**PHYSICAL REQUIREMENTS:**1. Works in a fast-paced environment.2. Pushes meal carts to and from patient care units.3. Ability to stoop, kneel, crouch, and reach as needed.4. Ability to stand for long periods of time.5. Works in warm temperatures during the summer months.6. Works in walk-in freezer for short periods of time.7. Able to lift up to 35 pounds without assistance.## Qualifications**POSITION QUALIFICATIONS:**1. Must be a high school graduate or equivalent.2. Maintains regulatory requirements, i.e. Food handling certificate, mandatory in-services, departmental in-services, attends required staff meetings.3. Ability to communicate effectively in English, both verbally and in writing. Additional languages preferred but not required.4. Previous experience in Food Service.5. Is dependable, reliable with good attendance and the ability to work with others, at all levels within the organization, and collaborate effectively.6. Above-average interpersonal, problem-solving, and written and oral communication skills.7. Must be a team player to all departments, confidential of sensitive data, respectful of all other staff members, considerate of other people’s time, and accountable for work output.