Cook

Daly, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $24.28 - $36.39

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee assistance program

Training and development opportunities

Paid holidays

Job Description

Chinese Hospital, located in the vibrant San Francisco Bay Area, is a well-established healthcare institution committed to providing exceptional medical services to diverse communities, including a significant Asian population. Known for blending traditional and modern healthcare practices, Chinese Hospital focuses on culturally sensitive care, ensuring that patients receive treatments tailored to their unique needs. The hospital prides itself on its dedicated staff, innovative programs, and commitment to community health and wellness. With a robust Food and Nutrition Services department, the hospital plays a crucial role in delivering nutritious, safe, and therapeutic meals to patients, staff, and visitors. The hospital upholds high standards of hygiene, safety, and dietary management that comply with local and state regulations, making it a leader in healthcare food services in the region.

This role appointed within the Food and Nutrition Services department reports directly to the Food and Nutrition Services Manager and is a full-time position. This role is centered on preparing and supervising food service operations catering to hospital patients, staff, and guests. The successful candidate will ensure compliance with the hospital's policies and local health codes, maintaining top sanitation and safety standards. They will manage dietary staff activities, oversee food preparation, assembly of patient trays, and cafeteria and catering services, guaranteeing that meals meet the specific dietary and therapeutic requirements of patients. Moreover, this role involves inventory management, supervising food storage and deliveries, and ensuring cost-effective operations by minimizing waste and maintaining portion control. The job also requires maintaining and updating departmental procedures, supporting performance improvement initiatives, and acting in the manager's stead administratively when necessary.

A crucial aspect of this position is the ability to communicate effectively in both English and Cantonese (or Toisan dialect), reflecting the hospital's patient demographics. The position demands strong organizational skills, initiative, adaptability, and a team leadership mindset to foster a cooperative and efficient working environment. The candidate should be adept at multitasking, problem-solving, and maintaining a positive rapport with both staff and patients, building a supportive atmosphere within the Food and Nutrition Services department. The compensation for this position starts at $24.28 to $36.39 per hour, with final salary determined by qualifications and experience. This role offers an opportunity to contribute significantly to a respected healthcare provider in a dynamic, multicultural setting, leveraging culinary skills and supervisory expertise to enhance patient care and satisfaction.

Job Requirements

Bilingual in Cantonese (or Toisan) and English, able to read and write both languages
Food Handler Certificate within 30 days of hire
Ability to pass pre-employment health screening
Strong communication skills
Ability to take initiative and adapt to changing priorities
Strong time management and prioritization skills
Ability to multitask with attention to detail

Job Qualifications

Bilingual in Cantonese (or Toisan) and English, able to read and write both languages
Food Handler Certificate (within 30 days of hiring)
Ability to pass pre-employment health screening
Strong communication skills
Ability to take initiative and adapt to changing priorities
Strong time management and prioritization skills
Ability to multitask with attention to detail
High school diploma or GED preferred
Previous healthcare food service cooking and supervisory experience preferred
Knowledge or ability to learn therapeutic diets and meal patterns

Job Duties

Perform simple calculations, read, write and communicate in Chinese and English
Use all necessary food service equipment including dish machine, food processor and coffee urn
Apply food service sanitation knowledge and use acceptable food handling and serving techniques
Ensure food safety by observing time and temperature controls
Maintain a clean and organized department including cooking, kitchen, cafeteria and storage areas
Supervise staff in daily cleaning and special cleaning assignments
Observe all safety policies and practice safe work habits
Understand and comply with the hospital's operating policies and procedures
Assist in development of department policies, schedules and cleaning assignments
Collect and manage performance improvement data
Prepare and serve food according to modified diets and menus
Plan menus for patients, cafeteria and catering functions
Supervise dietary aides in food preparation, serving, holding and storage
Monitor refrigerator inventories and manage food expiration
Use batch-cooking methods to reduce overproduction and maintain food quality
Coordinate food production to ensure timely and quality food service
Taste food and adjust seasoning to maintain quality
Write and update standardized recipes
Monitor portion control especially for therapeutic diets
Assist in personnel scheduling and time card processing
Oversee patient tray-line, cafeteria and catering services
Manage food and supplies inventories and ordering
Receive deliveries and ensure quality and quantity of stock
Enforce safety precautions and hazardous material disposal guidelines
Enforce personal hygiene compliance
Perform cafeteria sales consolidations and petty cash management
Consult with FNS manager on operational matters
Assume administrative duties in manager's absence
Comply with CHA Compliance Handbook and report violations
Provide guidance and supervise staff with good rapport and cooperation
Make fair and informed decisions in staff management
Maintain a positive working environment
Establish appropriate relations with patients, guests and staff
Seek continuous improvement ideas for the department
Adapt to changing workloads and work creatively and flexibly
Model qualified, competent and cooperative team leadership
Assist in recruitment, orientation, and training of new employees
Recommend staff for re-training and cross-training
Conduct in-service education for staff
Maintain Food Safety Sanitation Certification
Represent hospital at job-related conferences and workshops
Ensure departmental operations meet short and long term goals
Update job descriptions and departmental schedules
Assist in employee counseling and performance evaluations
Demonstrate cost-conscious attitude to avoid waste and minimize energy use
Assist with processing dietary invoices and meal statistics
Follow hospital and departmental policies, including safety and compliance
Participate in mandatory training, staff meetings, and drills
Provide excellent customer service and anticipate needs
Communicate progress and cooperate positively with coworkers
Accept and perform other duties as assigned