Cook I

Under direct and indirect supervision, prepares a variety of foods for all areas of dining services including patient, guest, cafeteria, and catering to ensure high customer satisfaction. Assures high quality of foods produced and served and compliance with food safety and sanitation procedures. Assists in the planning of menus and in the purchasing of staples.

Responsibilities

• Prepares and cooks, in large quantities, food for service to patients, guests, cafeteria, and catering, including scratch cooking from basic ingredients, garnished in an attractive manner.
• Coordinates room service trayline to ensure sufficient and proper food items are available during meal service.
• Participates in recipe development.
• Communicates effectively and in a team-like manner with appropriate staff.
• Follows recipes to prepare and cook food items; modifies or converts recipes for different quantities, special diets, and other needs as directed by manager.
• Ensures proper quality and appearance of product according to established standards.
• Performs opening/closing of cooks and production area, including daily equipment check and temperature monitoring.
• Contacts maintenance as needed and follows up to ensure proper food safety.
• Adheres to proper food handling, sanitation, and safety procedures per regulatory standards.
• Maintains appropriate temperature, adheres to appropriate dating, labeling, and rotation of all food items.
• Documents Hazard Analysis Critical Control Point (HACCP) logs on a routine basis.
• Maintains organized food production area(s) for efficiency and cleanliness while ensuring an effective workflow.
• Coordinates food orders with the production team and assists Food Service Aides, including checking incoming orders for quality, temperature, and quantity.
• Stores leftovers according to established standards and plans/utilizes leftovers appropriately to minimize waste.
• Orders food supplies for cafeteria and submits orders to supervisor.
• Maintains food inventory, receives, checks, and signs for foodstuff and/or issuing.
• Assists with proper stock rotation of food supplies.
• Ensures hot food availability and monitors food availability during cafeteria service hours, adjusting accordingly.
• Plans for daily, holiday, and theme menus in collaboration with supervisor.
• Ensures smooth operation of cafeteria services during absence of supervisor.
• Responsible for inventory of all food and supply items as assigned.
• Maintains cleanliness and sanitation of equipment, food storage, and work areas; completes cleaning according to daily and weekly schedules and dishwashing/pot washing as needed.
• Listens to customer complaints and suggestions, facilitates improvement of service and food quality, and resolves complaints within the parameter of the position.
• Refers complex concerns to supervisor.
• Instructs personnel in use and safety requirements of equipment as well as cleaning/sanitation methods.
• Provides efficient and effective methods of maintaining work area.
• Assists with orienting new employees to their work area.
• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

Requirements

• Three (3) years of hospital, institutional, or restaurant cooking experience to include food preparation.
• High school diploma with post-high school vocational training in basic institutional food preparation and cooking or equivalent combination of education (lesser) and experience.
• ServSafe Food Handler Program Certificate.
• Demonstrated knowledge of and skill in ability to follow and modify recipes for quantity and taste, ability to safely and effectively operate standard foodservice equipment, adaptability, decision making, customer service, oral communication, planning, problem solving, teamwork.

Preferred Qualifications

• Associate degree in institutional food preparation with emphasis in healthcare.

Schedule

• Shift: Variable
• Workdays: Sun, Mon, Tue, Wed, Thu, Fri, Sat
• Working Hours: 12:01 AM – 11:59 PM
• Job Schedule: Call-in/On-Call
• Worker Location: Onsite

Pay

$27.68 - $30.75 / hour

Kaiser Permanente strives to offer a market competitive total rewards package and is committed to pay equity and transparency. The posted pay range is based on possible base salaries for the role and does not reflect the full value of our total rewards package. Actual base pay determined at offer will be based on labor market data, internal alignment, and a candidate's years of relevant work experience, education, certifications, skills, and geographic location.