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.

Upholds Kaiser Permanentes Policies and Procedures, Principles of Responsibilities, and applicable state, federal and local laws. Observes appropriate food handling techniques according to standards of personal hygiene in accordance with local, state, and federal agencies. Requisitions or procures food supplies according to established guidelines. Prepares conventional and convenience type foods according to production sheets and standing orders for distribution to tray line, cafeteria, and catering services following department safety and sanitation policy. Replenishes food items as needed. Cleans and decontaminates patient care and work area stations, sanitizes cooking utensils, washes and rinses, and disposal.

Experience

Basic Qualifications:

• High School diploma or GED and/or equivalent experience.
• Minimum six months cook experience in a restaurant, hospital or institutional food service using standard food service equipment (Grill, Oven, Fryer, etc.).
• Must be able to grill, fry, roast and bake as needed to prepare standard menu items.
• Demonstrated ability to read, write and follow written and oral instructions in English.

Education

High School Diploma/GED and/or equivalent experience.

License, Certification, Registration

N/A

Additional Requirements

Preferred Qualifications:

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

Notes: On-Call, First Cook. Mon-Fri, Sat & Sun. This is an on call position, days and hours may vary.

• Maintaining sanitation of food service work areas.
• Following established procedures for food preparation.
• Working in compliance with local, state, and federal laws.

• High School diploma or GED and/or equivalent experience.
• Minimum six months cook experience in a restaurant, hospital or institutional food service.
• Ability to grill, fry, roast and bake standard menu items.
• Demonstrated ability to read, write and follow written and oral instructions in English.