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Dietary

Cook - Temporary - 11/28/18

Bargaining Unit: Non Licensed                                      Rate Of Pay:  $18.37/ Hour + DOE

SUMMARY:  Prepares, presents and serves food for patients, employees and guests as determined by the day’s menu and production schedule.

ESSENTIAL DUTIES AND RESPONSIBILITIES: include the following:

Able to perform the basic principles of food preparation and service for AM or PM positions.

Responsible for the quantity, quality and creative presentation of customer and patient food.

Ability to work independently and with little or no daily direction.

Ability to work both the grill and the tray line.

Responsible for maintaining departmental cleanliness by satisfactorily accomplishing daily cleaning assignments.

Demonstrates strong customer relations skills.

Responsible for the dietary department in the absence of the Supervisor or Director.

Prepare and take responsibility for special function catering.

Completes all logs and department records.

Completes basic inventory and ordering tasks.

Receives and properly labels, dates and stores inventory according to established policies.

Enforces safety and infection control policies.

Presents an organized and maintained work area.

Participates in training and orientation of new employees.

Demonstrates System Values in performance and behavior.

Complies with System policies and procedures.

Other duties as may be assigned.

SUPERVISORY RESPONSIBILITIES:  Responsible to maintain daily operations in the absence of the Supervisor or Director

EDUCATION AND EXPERIENCE:  High school diploma or general education degree (GED); and one year prior quantity food preparation and presentations experience required.   Experience in procurement, receiving and inventory control required.

LICENSES, CERTIFICATIONS:  Preferred: California Food Handlers Certification within six months of employment and or Serve Safe Certification.

OTHER EXPERIENCE/QUALIFICATIONS:  Knows the basic principles of food service methods and dietary cleanup, including the use and care of food preparation equipment and safe, sanitary food preparation.

PC:10/18