Cook, Nutritional Services, Full-Time, Evenings

About Marinhealth

Are you looking for a place where you are empowered to bring innovation to reality? Join MarinHealth, an integrated, independent healthcare system with deep roots throughout the North Bay. With a world-class physician and clinical team, an affiliation with UCSF Health, an ever-expanding network of clinics, and a new state-of-the-art hospital, MarinHealth is growing quickly.

MarinHealth comprises MarinHealth Medical Center, a 327-bed hospital in Greenbrae, and 55 primary care and specialty clinics in Marin, Sonoma, and Napa Counties. We attract healthcare’s most talented trailblazers who appreciate having the best of both worlds: the pioneering medicine of an academic medical center combined with an independent hospital's personalized, caring touch.

MarinHealth is already realizing the benefits of impressive growth and has consistently earned high praise and accolades, including being Named One of the Top 250 Hospitals Nationwide by Healthgrades, receiving a 5-star Ranking for Overall Hospital Quality from the Centers for Medicare and Medicaid Services, and being named the Best Hospital in San Francisco/Marin by Bay Area Parent, among others.

Job Description Summary

In addition to regular production responsibilities, executes production assignments, programs, procedures by training, assisting Nutrition Services Operations Manager in leading and coaching the Production personnel to ensure all tasks are completed and schedules are met. Follows approved techniques and practices to produce attractive, appetizing meals for patients, cafeteria and occasional catering. Assists Nutrition Services Operations Manager as requested with scheduling, events ordering, training and assignment management. Works production positions, monitoring effectiveness of assignments and seeking opportunities for improvement. Regularly inspects food handling and sanitation compliance reporting and correcting deficiencies as identified.

Job Specifications

• Education: High school diploma or equivalent. 2 years certified Culinary School or American Culinary Federation Certified Cook, or equivalent preferred.
• Experience: Minimum of two years progressive hospital experience as a cook or a minimum of five years restaurant or institutional cooking experience.
• Licenses and Certifications: ServeSafe Certification (SSC) Preferred at hire. Integrative Agitation Management (IAMTAC) required within 30 days of hire.

Essential Functions

• Works under direct supervision of Nutrition Services Manager. Secondary supervision by Clinical Nutrition manager and Guest Services Director.
• Consequence of errors could affect patient, employee, and visitor’s health.
• Specific Assist Nutrition Services Operations Manager in planning and organizing production activities.
• Affords responsibility for ordering as directed by Nutrition Services Operations Manager.
• Ensures food handling and sanitation compliance through regular inspections of all activities, correcting deficiencies as noted.
• Issues monthly written performance report to Nutrition Services Operations Manager or Guest Services Director.
• Affords responsibility for Production environment in absence of Nutrition Services Manager and Nutrition Services Operations Manager.
• Works with Diet Assistants to flex staff and systems when crisis occurs.
• Provides verbal and written reports to Nutrition Services Operations Manager on equipment issues, needs, and stock or production variances and shortages.
• Communicates equipment needs to Nutrition Services Manager.
• Oversees the training of Production Staff members from basic orientation to annual retraining.
• Recommends work schedules for all production areas, which will ensure optimal efficiency and adherence to quality standards.
• Must possess general knowledge of computer skills to manage recipes, menus, inventory and signage needs.
• Provides input into employee evaluations and advises Nutrition Services Manager of employee deficiencies after attempts to correct by self are unsuccessful.

Duties and Responsibilities

• Works with Nutrition Services Operations Manager in the research and development of new recipes.
• Assists Nutrition Services Operations Manager in maintaining effective cost control through analyzing procedures, manpower, supplies and equipment costs.
• Communicates well with all other department personnel in production and modification of menu requirements.
• On a daily basis, communicates with staff, Nutrition Services Operations Manager regarding standards of quality, sanitation, safety, security, training, and problem resolution.
• Teaches culinary skills and encourages good morale and enthusiasm of employees.
• Assists Nutrition Services Operations Manager in ensuring a “Team Approach” to production schedules and special events.
• Assists the Nutrition Services Operations Manager in leading production environment for Special Events by establishing productivity levels and orders equipment & supplies for a successful event.
• Periodically meets with external groups in event planning in the Nutrition Services Operations Manager’s absence.
• Plans work time effectively to deal with fluctuations in production demand.
• Assists and monitors other staff to meet production needs.
• Assumes responsibility for Production environment in absence of Nutrition Services Manager and Nutrition Services Operations Manager.

Accommodation

Qualified applicants with disabilities may request reasonable accommodation during the application process by contacting Human Resources at 415-925-7040 or TalentAcquisition@mymarinhealth.org.

C.A.R.E.S. Standards

MarinHealth seeks candidates ready to model our C.A.R.E.S. standards—Communication, Accountability, Respect, Excellence, Safety—which foster a healing, trust-based environment for patients and colleagues.

Health & Immunizations

To protect employees, patients, and our community, MarinHealth requires measles, mumps, varicella, and annual influenza immunizations as a condition of employment (and annually thereafter).

Compensation

The posted pay range complies with applicable law and reflects what we reasonably expect to pay for this role. Individual pay is set by skills, experience, qualifications, and internal/market equity, consistent with MarinHealth’s compensation philosophy.

Equal Employment

All qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sexual orientation, gender identity, protected veteran status or disability status, and any other classifications protected by federal, state, and local laws.