Cook - CCC in Lompoc, California at Lompoc Valley Medical Center

Cook - CCC

Salary Range: $18.63 - $25.14

Pay rates are determined based on experience and internal equity.

Position Summary:

• Works under the direction of the Dietary Director and the District’s Registered Dietitian.
• Prepares and serves one to two meals per day in a timely manner.
• Must be able to read and write a complete standard recipe and make the appropriate adjustments.
• Must work well under stress or tight deadlines.
• Must prepare large quantities of food with large variations of diet allowances.
• Must direct and supervise kitchen staff in the Director’s absence.

District Responsibility:

• Support of the District Mission and Values
• Demonstrate Respect, Professionalism and Courtesy to all patients, visitors, other providers and coworkers, as delineated in the LVMC “Commitment to Care”.
• Constantly use C-I-CARE principles when communicating with others.
• Performance Improvement Activities
• Professional Development

Position Duties/Responsibility:

• Order supplies/food.
• Set up luncheons/special events.
• Develop new recipes.
• Follow through with directives from the Dietary Director to Food Service Workers.
• Be aware when preparing the food not to leave it in the DANGER ZONE too long.
• Use sanitary food practices.
• Record food temps.
• Record refrigerator/freezer temps.
• Help oversee general food production for residents/staff/+Meals on Wheels.
• Assists in scheduling employees.
• Record employee call-ins.
• Lock/unlock kitchen and storeroom/refrigerator.
• Perform a daily cleaning assignment.
• Assist other workers as needed.
• Quantity preparation of the residents/employees/Meals on Wheels/+special events meals.
• Serves on the tray line.
• Operate all kitchen equipment following prescribed procedures.
• Use correct ergonomics with knives.
• Documents food changes to the menu.
• Trains new employees.
• Assists with food storage of both arriving and leftover items.
• Pre-washes pots/pans.
• Must be knowledgeable of all kitchen positions and ability to perform each of them if necessary.
• Check in deliveries.
• Responsible for the supervision of the Dietary Staff in the Director’s absence.
• Serve proper portions according to the menu.
• Other duties assigned by supervisor.

Essential Functions:

• The ability to stand for long periods of time.
• The ability to lift up to 50 lbs.
• The ability to read and follow recipes.
• The ability to have fine motor control to grip and grasp equipment
• The ability to be supervised.
• The ability to work as a TEAM member.
• The ability to have positive personal interactions with staff, residents and visitors.
• The ability to be a leader.

Position Qualifications:

• Education: High school diploma preferred, but not required.
• Experience: Must have experience in all levels of a kitchen, from being a dishwasher to cooking or 3 years experience working in the kitchen of a hospital or a skilled nursing home.
• Certifications: None required. However, we prefer our cooks to acquire a SERVE-SAFE CERTIFICATE.
• Skills/Ability: Basic nutrition, basic mathematics, sanitary food practices, quantity cooking, prioritization of duties, schedule employees, deal with complaints and problems effectively, work under pressure, read and understand information, teach/train new employees, adapt to change easily, help with all phases of food prep./tray line.

LVMC reserves the right to modify the minimum requirements depending on the needs of the organization