Cook (On Call) - Behavioral Health 115

Telecare; Oakland (CA); On-site; USD 60,000 - 80,000; Part time

Job summary

An established industry player in behavioral health is seeking a dedicated Cook to join their team. In this vital role, you will be responsible for preparing and serving nutritious meals to clients in a supportive environment that promotes recovery and well-being. With a focus on therapeutic diets, you will ensure that each meal meets dietary requirements while fostering a positive atmosphere. The position offers flexible shifts and the chance to make a meaningful impact on the lives of individuals in care. If you have a passion for cooking and a commitment to quality service, this is the perfect opportunity for you to shine.

Qualifications

• 2 years of food production experience and knowledge of therapeutic diets required.
• High School graduation or GED is mandatory.

Responsibilities

• Prepare, cook, and serve food to clients, ensuring dietary needs are met.
• Supervise dietary staff and maintain kitchen equipment and cleanliness.

Skills

Food Production

Therapeutic Diets Knowledge

Institutional Kitchen Equipment

English Language Proficiency

Education

High School Diploma or GED

Tools

Steam Tables

Stoves

Refrigerators

Freezers

Job description

TELECARE CORPORATION

COOK – GLADMAN MHRC

Telecare's mission is to deliver excellent and effective behavioral health services that engage individuals in recovering their health, hopes, and dreams. Telecare continues to advance cultural diversity, humility, equity, and inclusion at all levels of our organization by hiring mental health peers, BIPOC, LGBTQIA+, veterans, and all belief systems.

Gladman is licensed as a 40-bed Mental Health Rehabilitation Center (MHRC) providing sub-acute psychiatric treatment to adults 18 and older.

Shifts Available: On Call, Hours and Days vary as needed

Expected starting wage is $21 Hourly

POSITION OBJECTIVE

The Cook is responsible for the preparation, cooking and serving of food to clients. This includes seasoning and cooking meat, fish, vegetables, soups, salads and desserts.

QUALIFICATIONS

Two (2) years of experience in food production and knowledge of therapeutic diets is required. Experience in a health care setting is preferred. High School graduation or a G.E.D. equivalent is required. Experience in the use of institutional kitchen equipment such as steam tables, stoves, refrigerators and freezers is crucial. The ability to read, write and speak English is essential, as is the willingness to work with disabled adults. Applicant must be finger printed and receive clearance from Criminal Justice Department.

KEY RESULT AREAS

1. MISSION, VALUES AND BELIEFS: Demonstrates the Telecare mission, purpose, values and beliefs in everyday language and contact with clients, the public and other staff members.
2. QUALITY AND QUANTITY OF WORK: Performs tasks correctly and according to policies and procedures. Reviews menus, work orders and recipes to determine the type and quantity of meals necessary to prepare. Participates in and supervises the following food preparation activities: washing, trimming, cooking and seasoning. Directs the collection and assembly of food items from storage areas during the food preparation process. Prepares food for special therapeutic diets. Receives and monitors food deliveries against requisitions and invoices. Takes active steps to avoid food waste. Directly supervises the dietary staff in the use, care and maintenance of equipment, food storage, housekeeping and safety standards in the absence of the Dietary Supervisor. Ensures that the cleaning and maintenance program is consistently adhered to.
3. TEAM MEMBER PARTICIPATION: Participates as a team member and provides input via reporting observations, concerns and asking appropriate questions. Confers and collaborates with the Dietary Supervisor regarding both regular and modified diet preparation. Demonstrates knowledge of Professional Assault Response Training (PART) principles and uses PART concepts to manage aggressive behavior.
4. JUDGMENT, DECISION MAKING AND INITIATIVE: Demonstrates knowledge and proper use of equipment and supplies. Plans and facilitates cooking schedules in order to ensure that food is ready at the specified time.
5. RELATIONSHIPS WITH OTHERS: Demonstrates a good rapport and cooperative working relationships with all members of the team; responds to co-workers with concern and promotes group morale.
6. QUALITY IMPROVEMENT: Continually focuses on assigned tasks and seeks and implements improvements as necessary. Understands and demonstrates the safety program in all activities. Monitors food items, storage rooms, refrigerators and other equipment to ensure that appropriate sanitary conditions are consistently adhered to. Practices universal precautions at all times.
7. CUSTOMER AND COMMUNITY RELATIONS: Demonstrates a knowledge of Telecare’s customers including clients/clients, families and governmental agencies in all interactions and conduct. Acts in a professional manner, always demonstrating respect and understanding of the community and neighborhood when representing Telecare in the community.
8. PLANNING AND TIME UTILIZATION: Completes and follows through with tasks and assignments, meeting expected deadlines.
9. ATTENDANCE AND RELIABILITY: Understands and demonstrates knowledge of all policies associated with attendance.
10. PROFESSIONAL DEVELOPMENT: Attends all assigned in-service education classes. Always dresses appropriately and professionally.

PHYSICAL REQUIREMENTS

Duties and responsibilities may be added, deleted and/or changed at the discretion of management.

POSITION PHYSICAL REQUIREMENTS

1. ACTIVITY

NEVER 0 hours

OCCASIONALLY up to 3 hours

FREQUENTLY 3 - 6 HOURS

CONSTANTLY 6 - 8+ HOURS

Sitting: X

Walking: X

Standing: X

Bending (neck): X

Bending (waist): X

Squatting: X

Climbing: X

Kneeling: X

Crawling: X

Twisting (neck): X

Twisting (waist): X

Repetitive Hand Use:

Simple Grasping (right hand): X

Simple Grasping (left hand): X

Power Grasping (right hand): X

Power Grasping (left hand): X

Fine Manipulation (right hand): X

Fine Manipulation (left hand): X

Pushing & Pulling (right hand): X

Pushing and Pulling (left hand): X

Reaching (above shoulder level): X

Reaching (below shoulder level): X

LIFTING

CARRYING

Never 0 hrs.

Occasionally up to 3 hrs.

Frequently 3 - 6 hrs.

Constantly 6 - 8+ hrs.

0-10 lbs.: X

11-25 lbs.: X

26-50 lbs.: X

51-75 lbs.: X

76-100 lbs.: X

100+ lbs.: X

OTHER JOB REQUIREMENTS:

YES

NO

a. Driving cars, trucks, forklifts, and other equipment?: X

b. Working around equipment and machinery?: X

c. Walking on uneven ground?: X

d. Exposure to excessive noise?: X

e. Exposure to extremes of temperature, humidity or wetness?: X

f. Exposure to dust, gas, fumes, or chemicals?: X

g. Working at heights?: X

h. Operation of foot controls or repetitive foot movement?: X

i. Use of special visual or auditory protective equipment?: X

j. Working with bio-hazards such as: blood borne pathogens, sewage, hospital waste, etc