Cook, Nutritional Services, Full-Time, Evenings

Culinary Production Cook

About MarinHealth: Are you looking for a place where you are empowered to bring innovation to reality? Join MarinHealth, an integrated, independent healthcare system with deep roots throughout the North Bay. With a world-class physician and clinical team, an affiliation with UCSF Health, an ever-expanding network of clinics, and a new state-of-the-art hospital, MarinHealth is growing quickly. MarinHealth comprises MarinHealth Medical Center, a 327-bed hospital in Greenbrae, and 55 primary care and specialty clinics in Marin, Sonoma, and Napa Counties. We attract healthcare's most talented trailblazers who appreciate having the best of both worlds: the pioneering medicine of an academic medical center combined with an independent hospital's personalized, caring touch.

Company: Marin General Hospital dba MarinHealth Medical Center

Compensation Range: $32.09 - $41.64

Work Shift: 8 Hour (evenings) (United States of America)

Scheduled Weekly Hours: 40

Job Description Summary: In addition to regular production responsibilities, executes production assignments, programs, procedures by training, assisting Nutrition Services Operations Manager in leading and coaching the Production personnel to ensure all tasks are completed and schedules are met. Follows approved techniques and practices to produce attractive, appetizing meals for patients, cafeteria and occasional catering. Assists Nutrition Services Operations Manager as requested with scheduling, events ordering, training and assignment management. Works production positions, monitoring effectiveness of assignments and seeking opportunities for improvement. Regularly inspects food handling and sanitation compliance reporting and correcting deficiencies as identified.

Job Requirements, Prerequisites and Essential Functions:

Job Specifications:

• High school diploma or equivalent.
• 2 years certified Culinary School or American Culinary Federation Certified Cook, or equivalent preferred.

Experience:

• Minimum of two years progressive hospital experience as a cook or a minimum of five years restaurant or institutional cooking experience.

License and Certifications:

• ServeSafe Certification (SSC) Preferred at hire.
• Integrative Agitation Management (IAMTAC) required within 30 days of hire

Prerequisite Skills:

• Ability to select, use and teach the following basic food cooking and preparation techniques: weight & measures, convert weights & measures, hand knife skills, stew, boil, poach, blanch, broil, grill, pan fry, deep fry, barbecue, bake, roast, braise, saut, steam and stir fry.
• Ability to use, clean, follow and teach safety procedures on the following kitchen equipment: mixers, slicers, food processors, all types of ovens, steamers, steam kettles, tilt skillets, griddles, grills, salamanders and broilers, dish and ware-washing machines, coffee and beverage machines, all types ranges, all types refrigeration, and all cookware.
• Thorough knowledge of Food Safety, Kitchen Safety and Sanitation Practices.
• Ability to understand and follow verbal and written instructions.
• Ability to organize work and carry through to a timely conclusion.
• Ability to learn trayline and production requirements of all diets.
• Ability to understand basic principles of sanitation and food handling.
• Ability to serve and display foods in an attractive manner.

Duties And Responsibilities:

Essential (Not Modifiable)

Works under direct supervision of Nutrition Services Manager. Secondary supervision by Clinical Nutrition manager and Guest Services Director. Consequence of errors could affect patient, employee, and visitor's health.

Specific

• Assist Nutrition Services Operations Manager in planning and organizing production activities
• Assist in setting standards and specifications. Assumes responsibility for ordering as directed by Nutrition Services Operations Manager.
• Ensures food handling and sanitation compliance through regular inspections of all activities, correcting deficiencies as noted. Issues monthly written performance report to Nutrition Services Operations Manager or Guest Services Director.
• Assists Nutrition Services Operations Manager in formulating and portioning recipes according to dietetic standards set forth by the Clinical Nutrition Services Manager.
• Assists in the costing of recipes and menus.
• Monitors safety and sanitation rules, including the FDA model code and local health and safety ordinances. Ensures that all Federal, State and local laws are observed daily. Any deviation shall be corrected and/or reported to the Nutrition Services Manager or Nutrition Services Operations Manager.
• Maintains a basic knowledge of nutrition. Understands diet types and follows rules for producing all patient diets.
• Assists Nutrition Services Operations Manager in maintaining effective cost control through analyzing procedures, manpower, supplies and equipment costs.
• Communicates well with all other department personnel in production and modification of menu requirements.
• On a daily basis, communicates with staff, Nutrition Services Operations Manager regarding standards of quality, sanitation, safety, security, training, and problem resolution.
• Teaches culinary skills and encourages good morale and enthusiasm of employees.
• Assists Nutrition Services Operations Manager in the research and development of new recipes.
• Works with Nutrition Services Operations Manager in ensuring a "Team Approach" to production schedules and special events.
• Assists the Nutrition Services Operations Manager in leading production environment for Special Events by establishing productivity levels and orders equipment & supplies for a successful event. Periodically meets with external groups in event planning in the Nutrition Services Operations Manager's absence.
• Plans work time effectively to deal with fluctuations in production demand. Assists and monitors other staff to meet production needs.
• Assumes responsibility for Production environment in absence of Nutrition Services Manager and Nutrition Services Operations Manager. Works with Diet Assistants to flex staff and systems when crisis occurs.
• Provides verbal and written reports to Nutrition Services Operations Manager on equipment issues, needs, and stock or production variances and shortages.
• Monitors equipment performance working with Engineering and outside vendors on repairs to ensure optimal performance. Communicates equipment needs to Nutrition Services Manager.
• Under the guidance of Nutrition Services Manager and Nutrition Services Operations Manager, oversees the training of Production Staff members from basic orientation to annual retraining.
• Recommends work schedules for all production areas, which will ensure optimal efficiency and adherence to quality standards.
• Must possess general knowledge of computer skills to manage recipes, menus, inventory and signage needs.
• Provides input into employee evaluations and advises Nutrition Services Manager of employee deficiencies after attempts to correct by self are unsuccessful.

Secondary (not modifiable)

• Development and posting of staff schedules.
• Confers with the Nutrition Services Operations Manager on production staff selection, promotion and development.
• Other duties as assigned.

Accommodation: Qualified applicants with disabilities may request reasonable accommodation during the application process by contacting Human Resources at View phone number on click.appcast.io or View email address on click.appcast.io.

C.A.R.E.S. Standards: MarinHealth seeks candidates ready to model our C.A.R.E.S. standardsCommunication, Accountability, Respect, Excellence, Safetywhich foster a healing, trust-based environment for patients and colleagues.

Health & Immunizations: To protect employees, patients, and our community, MarinHealth requires measles, mumps, varicella, and annual influenza immunizations as a condition of employment (and annually thereafter). COVID-19 vaccination/booster remains strongly recommended. Medical or religious exemptions will be considered consistent with applicable law.

Compensation: The posted pay range complies with applicable law and reflects what we reasonably expect to pay for this role. Individual pay is set by skills, experience, qualifications, and internal/market equity, consistent with MarinHealth's compensation philosophy. Positions covered by collective bargaining agreements are governed by those agreements.

Equal Employment: All qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sexual orientation, gender identity, protected veteran status or disability status, and any other classifications protected by federal, state, and local laws.