Marian Regional Medical Center a 191-bed facility located in Santa Maria California is recognized as one of the Top 250 Hospitals in the Nation by Healthgrades and was awarded Best Maternity Care by Newsweek. It ranks among 10% in the nation for safety core measures in cardiac services and has the only comprehensive cancer treatment and resource program from Los Angeles to San Francisco. Marian’s beautiful mission-style facility houses the latest technology to support excellent physicians and caregivers who deliver compassionate care each and every day. Marian Regional Medical Center is a part of Dignity Health’s Southwest Division and is a member of CommonSpirit Health the largest not-for-profit health care system in the nation boasting an integrated network of top quality hospitals with physicians from the most prestigious medical schools and comprehensive outpatient services - all recognized for quality safety and service. Marians offers Santa Maria Valley residents access to the most advanced technologies an expanded and enhanced Emergency Department Critical Care Unit neonatal intensive care unit and an array of womens services.
Responsibilities
In keeping with the Marian Medical Center health care philosophy, the Cook reviews production records
and assembles food supplies and equipment for daily food production. Follows recipes and other
production records to facilitate uninterrupted efficient operation of trayline, cafeteria and other service
areas. Bakes, roasts, broils and steams meats, fish, vegetables and other foods. Participates in
monitoring of food quality by tasting, smelling and taking temperatures. Completes set-up and
placement of food items on patient trayline and other food service areas. Assists, as directed,
facilitation of the flow of work in the operations of kitchen procedures and food distribution. Maintains
proper care, maintenance and sanitation of work areas, equipment and supplies. Alerts supervisor to
problems or needs concerning equipment, food supply sanitation, and safety. Detects and reports
spoiled or unattractive food or supplies. Maintains established department policies, procedures, and
objectives for quality assurance, safety and infection control.
Qualifications
Minimum of 1-year prior cooking experience.