Job description
Requisition Details
The Cook III Is responsible for the preparation, cooking, quality, and presentation of food for patients, staff, visitors, and catering functions. Follows established policies and procedures to ensure the quality and accuracy of food served to patients. Instructs and functionally supervises the activities of other employees performing the same or related duties. Supports the functionality of the department by providing general sanitation including cleaning and storing dishes, utensils, and pots, and disinfecting work areas. Gains confidence and cooperation from peers and supervisors through effective communication and competent job performance. Adheres to all local/state/federal regulations, codes, policies, and procedures to ensure sanitation and safety while delivering optimal performance.
Additional Information
EDUCATION REQUIRED
HS Diploma or equivalent education/experience
EXPERIENCE
2 years experience in food production as typically acquired in a similar environment.
SKILLS AND KNOWLEDGE
Knowledge of maintaining a safe food environment including proper cleaning procedures and various equipment.
Ability to interpret a variety of data and instructions, furnished in written, oral, diagram, or schedule form.
Ability to instruct and functionally supervise the activities of other employees.
Possess written and verbal communication skills to communicate with fellow team members, supervisors, patients, and other hospital personnel.
Well-developed time management and organizational skills, including the ability to prioritize assignments and work within standardized policies and procedures to achieve objectives and meet deadlines.
General knowledge of computer applications, such as Microsoft Office Suite (Word, Excel, and Outlook).
Prioritize assignments and work within standardized policies and procedures to achieve objectives and meet deadlines.
Work independently, as well as be part of the team, including accomplishing multiple tasks in an environment with interruptions.
Identify, evaluate and resolve standard problems by selecting appropriate solutions from established options.
Build collaborative relationships with peers and other staff members to achieve departmental and corporate objectives.
Requisition Details
The Cook III Is responsible for the preparation, cooking, quality, and presentation of food for patients, staff, visitors, and catering functions. Follows established policies and procedures to ensure the quality and accuracy of food served to patients. Instructs and functionally supervises the activities of other employees performing the same or related duties. Supports the functionality of the department by providing general sanitation including cleaning and storing dishes, utensils, and, pots, and disinfecting work areas. Gains confidence and cooperation from peers and supervisors through effective communication and competent job performance. Adheres to all local/state/federal regulations, codes, policies, and, procedures to ensure sanitation and safety while delivering optimal performance.
Additional Information
EDUCATION Required
HS Diploma or equivalent education/experience
EXPERIENCE
2 years experience in food production as typically acquired in a similar environment.
SKILLS AND KNOWLEDGE
Knowledge of maintaining a safe food environment including proper cleaning procedures and various equipment.
Ability to interpret a variety of data and instructions, furnished in written, oral, diagram, or schedule form.
Ability to instruct and functionally supervise the activities of other employees.
Possess written and verbal communicationscommunicationmunicate with fellow team members, supervisors, patients, and other hospital personnel.
Well-developed time management and organizational skills, including the ability to prioritize assignments and work within standardized policies and procedures to achieve objectives and meet deadlines.
General knowledge of computer applications, such as Microsoft Office Suite (Word, Excel & Outlook)
Prioritize assignments and work within standardized policies and procedures to achieve objectives and meet deadlines.
Work independently, as well as be part of the team, including accomplishing multiple tasks in an environment with interruptions.
Identify, evaluate and resolve standard problems by selecting appropriate solutions from established options.
Build collaborative relationships with peers and other staff members to achieve departmental and corporate objectives.
Job Type: Full-time
Pay: $32.00 - $36.00 per hour
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Disability insurance
- Employee discount
- Flexible schedule
- Health insurance
- Paid sick time
- Paid time off
- Referral program
- Vision insurance
Shift:
- 8 hour shift
Weekly day range:
- Monday to Friday
Ability to commute/relocate:
- Burlingame, CA 94010: Reliably commute or planning to relocate before starting work (Required)
Experience:
- Restaurant experience: 1 year (Preferred)
Shift availability:
- Day Shift (Required)
Work Location: One location
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