Cook I/II - San Mateo Medical Center- Extra Help

County of San Mateo; California; On-site; USD 49,000 - 59,000; Part time

Benefits offered by this job

ACA benefits eligibility

Job summary

San Mateo County Health seeks an experienced Cook I/II - Extra-Help to prepare and serve meals at San Mateo Medical Center. The role involves large-quantity cooking, portion control, and assisting with menu planning and training new staff.

Cook I is a trainee level ($35.64–$39.85 hourly) and Cook II is the journey level ($38.56–$43.13 hourly). This is an extra-help, at-will, hourly assignment with potential benefits under ACA.

Qualifications

• Two years of experience in a large commercial or institutional kitchen.
• Two years of experience as a kitchen worker, including one year as a journey-level cook.

Responsibilities

• Prepare and serve a variety of main dishes, soups, salads, desserts, and baked goods in large quantities.
• Assist in supervising and personally participating in preparing salads, serving meals, dish washing, and cleaning of kitchen and dining room.
• Check portioning and garnishing of food and ensure that it is served correctly and according to instructions.
• Supervise the work of juvenile and adult inmate assistants.
• Operate and clean meat slicers, grinders, power mixers, steam cooking, and other kitchen equipment.
• Calculate the amount of ingredients needed for required portions.
• Receive and store food.
• Train new cooks.
• Assist in menu planning and recipe development.
• Maintain security in correctional institutions.

Job description

The San Mateo County Health is seeking an experienced individual for the position of Cook I/II - Extra-Help to prepare and serve food at one of the County Food Services Units located at the San Mateo Medical Center.

Some of the responsibilities of a Cook include preparing and serving a variety of dishes in large quantities; checking portioning and garnishing of food, and ensuring that it is served correctly and according to instructions; operating and cleaning a variety of kitchen equipment; calculating ingredients needed; receiving and storing food; training new cooks; mentoring students and/or interns; assisting with menu planning and recipe development; and cleaning the kitchen and dining room.

San Mateo Medical Center (SMMC) is a health care facility. In addition to ensuring patients receive meals in compliance with their physician-prescribed diet order; Cooks assigned to SMMC are responsible for food preparation in the cafeteria and catering and for compiling meals for our Meals on Wheels community programs.

DISTINGUISHING CHARACTERISTICS

Cook I ($35.64 - $39.85 Hourly) is the trainee level classification in the Cook series, responsible for learning the tasks and responsibilities involved in the safe and sanitary preparation and presentation of food. This classification is flexibly staffed with Cook II, and incumbents are expected to advance to the higher level after gaining experience and demonstrating the required proficiency.

Cook II ($38.56 - $43.13 Hourly) is the journey level classification in this series, performing the full range of food preparation and presentation work. Incumbents assist in training less experienced Cooks and Food Service Workers; serve as assistants to Supervising Cooks; and may share Supervising Cooks’ shift responsibility and supervision of inmate assistants and other kitchen staff.

NOTE: This is an extra-help, at-will assignment, paid on an hourly basis. Extra-help hours are dependent on the business needs of the department and therefore work hours may vary from week to week. Extra help employees shall not exceed 1,040 hours of work per fiscal year. Some extra help positions are eligible for benefits under the Affordable Care Act. Extra help employees are not guaranteed permanent status at the end of the assignment.

Examples Of Duties

• Prepare and serve a variety of main dishes, soups, salads, desserts, and baked goods in large quantities.
• Assist in supervising and personally participating in preparing salads, serving meals, dish washing, and cleaning of kitchen and dining room.
• Check portioning and garnishing of food and ensure that it is served correctly and according to instructions.
• Supervise the work of juvenile and adult inmate assistants.
• Operate and clean meat slicers, grinders, power mixers, steam cooking, and other kitchen equipment.
• Calculate the amount of ingredients needed for required portions.
• Receive and store food.
• Train new cooks.
• Assist in menu planning and recipe development.
• Maintain security in correctional institutions.
• Drive a truck or van to deliver food and supplies and may maintain basic records related to vehicle use such as mileage and service reports.
• Perform related duties as assigned.

Qualifications

Note: The level and scope of the knowledge, skills and abilities listed below are related to job duties as defined under Distinguishing Characteristics.

Licensure/Certification

• Must possess and maintain a current ServSafe Food Manager or Food Protection Manager Certification for the duration of employment in this classification or obtain certification within six (6) months of employment.
• Some positions require possession of a current and valid Class C California driver’s license or equivalent.

Knowledge of

• Volume food production techniques.
• Methods and equipment used in production of large quantities of food.
• Kitchen cleaning and sanitation methods.
• Basic arithmetic.
• Lift, carry or push materials, supplies or equipment weighing up to 50 pounds.
• Walk or stand for long periods of time.

Skill/Ability to

• Preparing and serving large quantities of food.
• Reading and accurately following recipes and menus.
• Working rapidly under pressure.
• Working cooperatively with others.
• Directing the work of assistants.

Education and Experience

Any combination of education and experience that would likely provide the required knowledge, skills and abilities is qualifying. A typical way to qualify is:

Cook I

Two years of experience in a large commercial or institutional kitchen which has included preparing and serving food and cleaning kitchen equipment and facilities.

Cook II

Two years of experience as a kitchen worker, including one year as a journey-level cook, preparing and serving food in a large commercial or institutional kitchen.