RCFE COOK FT

The Employer is one of the largest community health centers in the United States targeting the medically underserved population. The Cook has primary responsibility and accountability for the preparation and serving of meals, including modified and therapeutic diets, as directed by the menu, in a safe and sanitary manner. Assist with the proper receiving and storage of food items. Ensures proper cleaning and sanitation is completed according to schedule. Supervision of dietary staff in the absence of the dietary supervisor. 

The ideal candidate should have experience cooking for people with healthcare issues/dietary restrictions. They are not looking for someone who just have traditional restaurant cooking experience.

Duties:

• Knowledge of the basic concepts of nutrition and therapeutic diets.
• Ability to prepare large quantities of food while preserving flavor, nutritional components, and attractiveness.
• Prepare foods according to the menu, in the proper quantity and maintain the meal schedule. Document menu changes when substitutions of food served are made.
• Prep foods in advance of serving day as necessary; cover, label, date, store and refrigerate.
• Prepare food by methods that are palatable and conserve nutritional value and flavor.
• Serve meals of the proper texture and portion size in an attractive manner and at the appropriate temperature.
• Prepare substitute food of similar nutritional value to residents who refuse foods.
• Supervise dietary staff's preparation and serving of food and beverages, completion of assigned cleaning schedules, and temperature logs.
• Clean stove, appliances, and preparation areas after use. Follow approved procedures to perform assigned daily and special cleaning tasks.
• Report any foods and supplies that are needed. Follow proper procedure on secure storage of foods and supplies as needed.
• Promptly report any damaged or inoperable equipment to the Dietary Supervisor.
• Practice and supervise safety and infection control procedures of the department.
• Be courteous, considerate, and cooperative when communicating with all facility personnel, residents and public.
• Attend in-service education and staff meetings as required.
• React appropriately to emergencies and disaster situations.
• Successfully complete training requirements required by the Department of Social Services, Community Care Licensing Division, Residential Care Facility for the Elderly Regulations and Assisted Living in a timely manner
• Performs other job duties as required by manager/supervisor.

Minimum Qualifications:

• High School Diploma or equivalent preferred
• Previous experience as a cook in a health care facility or equivalent, preferred.
• Food Handler Card (i.e. ServSafe or equivalent) is required.
• Must maintain current First Aid certification
• Must maintain current CPR or BLS certification
• Ability to receive and maintain a California Background Clearance through the Department of Social Services.
• Good physical and mental health.
• Maintain a well-groomed professional appearance.
• Effective use of interpersonal and communication skills.
• Displays good judgment and problem solving.
• Ability to understand and follow written menus and recipes.
• Ability to establish and carry out priorities within established time frame.
• Dependable, thorough, and accountable.
• Physical ability to spend extended periods of time on their feet.
• Must be able to pass the background check and health screening.
• Must be able to fluently speak, read, and write English.
• Fluent in Chinese (Cantonese and/or Mandarin), or Vietnamese or Spanish preferred but not required.
• Fluency in other languages is an asset.

Schedule: Monday to Friday; 10am-6:30pm

Benefits: health, dental, 401K, vacation.

RM UNIT: JL