Cook I - Nutrition Services (Per diem)

Cook I

Under the leadership of the department director and their assigned supervisor, the cook I is responsible for preparing high quality, nutritious foods for patients and customers. The cook I is required to prepare all foods/beverages according to Community Hospital of the Monterey Peninsula standardized recipes. The cook I is responsible for accurately following production schedules and meeting all production deadlines. The cook I is required to work in an organized, neat manner, and follow safe food-handling requirements.

The ability to read, write, speak and comprehend English is required. Passing a basic reading and math test is required. Basic computer skills are required. Working quickly and accurately is required. Basic food/beverage production skills are required. Cooking experience is preferred.

High school diploma, GED, or equivalent education or experience in related field required.

ServSafe Food Manager Certification (or comparable food safety manager certification) at the time of hire or within six (6) months of hire is required.

Equal Opportunity Employer

Assigned Work Hours: Per diem, varied days and shifts as needed. No set guaranteed hours in a two week pay period.

Position Type: Per Diem

Pay Range (based on years of applicable experience): $34.68 to $46.39

The hours employees work determine when a shift differential is paid.

Hourly Evening Shift Differential: $2.01

Hourly Night Shift Differential: $3.01