Description: Job Summary:
Under immediate supervision, prepares conventional and convenience type food, following established procedures for patients and cafeteria. May use preparation equipment as necessary. Responsible for maintaining sanitation of food service work areas and/or food service stations.

Essential Responsibilities:

Upholds Kaiser Permanentes Policies and Procedures, Principles of Responsibilities, and applicable state, federal and local laws.  Plans and schedules the daily cooking and preparing of food for patient meals and cafeteria in accordance with dietary tally, working menus, and established procedures and protocols.  Prepares and cooks a variety of foods such as meats, fish and vegetables according to established protocols and standard recipes, methods and cooking times.  Maintains freezer/refrigerator/dry storage inventory. Cleans and maintains organized work area and equipment. Performs other duties as assigned. Assume other activities and responsibilities from time to time as directed.

Basic Qualifications:
Experience

Minimum one (1) year scratch cooking experience in restaurant, hospital or institutional food service required.

Education

N/A

License, Certification, Registration

Food Handler Certificate (California)

Additional Requirements:

Demonstrated ability in sauces, soup, gravies and cooking from quantity recipes.
Able to use standard food service equipment (e.g., grill, steamer, slicer, convection oven, mixer, scales, etc.).
Must be able to follow oral and written instruction.

Preferred Qualifications:

Knowledge of hospital food service operations.
Culinary Arts Degree or AA in Institutional Food Preparation preferred.

Notes:

Schedule work hours will be 20 – 32 per week.
May work every weekend.
Varied locations, hours, days and schedule.
 Locations include Zion, SDMC, CM/MOB and SMMC.