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Job Objective: A brief overview of the position.
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The positions is responsible for hot and cold food preparation, department cleanliness, customer service and maintaining stock in assigned areas
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Reports to
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Production manager- Chef
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Supervises
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None
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Ages of Patients
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Pediatric
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Adolescent
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Adult
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Geriatric
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Blood Borne Pathogens
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Minimal/ No Potential
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Qualifications
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Education
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Preferred: Some cooking courses
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Licensure/Certification
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Required: Current Food Handler’s Card
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Preferred: Current Serve Safe certificate
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Experience
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Required: One to two years cooking experience in a hospitality setting
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Preferred: Four years cooking experience in a hospitality setting
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Essential Responsibilities
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Demonstrates compliance with Code of Conduct and compliance policies, and takes action to resolve compliance questions or concerns and report suspected violations.
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Prepares foods according to recipes and standards.
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Maintains stock levels in assigned area.
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Portions and plates foods.
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Cleans and sanitizes assigned areas.
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Learns and follows standards regarding portion sizes.
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Follows regulated hygiene standards.
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Works all production cook shifts.
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Follows proper safety procedures related to food service equipment and knives.
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Follows proper safety procedures related to preparation and holding of foods.
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Responsible for attending all required inservice training.
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Prepares patient trays according to diets and requests.
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Dates and stores food.
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Takes and records food temperatures while cooking.
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Cooks and Chills foods Using HAACP procedures.
- Performs all other duties as assigned.
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Located in the heart of the Coachella Valley, you have access to resort-style living and world-class amenities throughout Southern California.
