Lucile Packard Children's Hospital Stanford Cook - (0.8 FTE, Rotating) in Palo Alto, California
United Health Workers
0.8 FTE, Rotating Shifts,Variable shift lengthbetween 4 and 8 hours which may change based on operational needs of the department
At Stanford Children’s Health, we know world-renowned care begins with world-class caring. That's why we combine advanced technologies and breakthrough discoveries with family-centered care. It's why we provide our caregivers with continuing education and state-of-the-art facilities, like the newly remodeled Lucile Packard Children's Hospital Stanford. And it's why we need caring, committed people on our team - like you. Join us on our mission to heal humanity, one child and family at a time.
Under the direction of the Chef/Supervisor/Manager, the cook is primarily responsible for the production of composed hot entrees as part of a cycle menu. These activities are related to the provision of meals for patient service, cafeteria service, and catering service. Involved in training of new employees.
The essential functions listed are typical examples of work performed by positions in this job classification. They are not designed to contain or be interpreted as a comprehensive inventory of all duties, tasks, and responsibilities. Employees may also perform other duties as assigned. Specific duties and responsibilities vary depending on department or program needs without changing the general nature and scope of the job or level of responsibility entailed.
Employees must abide by all regulatory requirements, sensitivity to cultural diversity, patients rights and ethical treatment, safety and security of physical environments, emergency management, teamwork, respect for others, participation in ongoing education and training, communication and adherence to safety and quality programs.
Duties and Responsibilities
Cooking and Coordination. Typical tasks: Prepares complex hot entrees, side dishes, and baked goods as part of a rotating menu cycle or AYR patient menu; gathers and combines ingredients required by standardized recipes; uses proper cooking technique; uses all manner of commercial cooking equipment; adjusts recipes for larger quantities and makes recipe changes when necessary; prepares food for distribution to catered events or patient feeding; coordinates cooking schedules to have food ready at serving time; follows all HAACP procedures.
Recordkeeping. Typical tasks: keeps records of the amount of food prepared, amount served or distributed, and amount left over; records changes when recipes are altered; checks and records temperature and fills in HACCP logs including: dual code taste panel, refrigeration, cooked food, holding food, sanitation and cooling food.
Cleaning Functions. Typical duties: puts food away in designated storage; cleans all manner of cooking and hot/cold holding equipment; keeps the work area in sanitary condition at all times.
Relationships with OthersEmployees in this class have regular in-person contact with patients, medical staff, and the general public.
Supervision ReceivedEmployees in this class receive general supervision from Chefs, supervisor or manager who assigns work verbally or through written instructions given on menus and work schedules. Work is reviewed by observation on a daily basis for the quality and quantity of food prepared, conformance with standardized menus and/or recipes, and to ensure compliance with safety and sanitation procedures. Employees in this class follow State health, safety, and sanitation regulations as applicable to operations of volume dining or food service facilities. Work schedules and standardized menus and/or recipes are followed to prepare foods as scheduled. Food service policies and procedures are also used as guidelines when performing the work.
Any combination of education and experience that would likely provide the required knowledge, skills and abilities as well as possession of any required licenses or certifications is qualifying.
Education:High School Diploma or GED equivalent preferred.
Experience:1 year of cooking and directly related work experience preferred.
License/Certification: None required.
Knowledge, Skills, and Abilities
These are the observable and measurable attributes and skills required to perform successfully the essential functions of the job and are generally demonstrated through qualifying experience, education, or licensure/certification.
• Ability to be a team player• Ability to speak, write, and understand English effectively at a level appropriate for the job• Ability to take direction from patient care providers to meet the needs of the individual, including age related requirements• Ability to work with customers and coworkers regardless of race, gender, disease process, life-style, religious or cultural beliefs, or treatment
Physical Requirements and Working ConditionsThe Physical Requirements and Working Conditions in which the job is typically performed are available from the Occupational Health Department. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions of the job.
Equal Opportunity Employer
Lucile Packard Children’s Hospital Stanford strongly values diversity and is committed to equal opportunity and non-discrimination in all of its policies and practices, including the area of employment. Accordingly, LPCH does not discriminate against any person on the basis of race, color, sex, sexual orientation or gender identity, religion, age, national or ethnic origin, political beliefs, marital status, medical condition, genetic information, veteran status, or disability, or the perception of any of the above. People of all genders, members of all racial and ethnic groups, people with disabilities, and veterans are encouraged to apply. Qualified applicants with criminal convictions will be considered after an individualized assessment of the conviction and the job requirements, and where applicable, in compliance with the San Francisco Fair Chance Ordinance. REQNUMBER: 8576-1A