Chef, Per Diem, Clearlake

Job Requirements

Organizational Requirements

Adventist Health is committed to the safety and wellbeing of our associates and patients. Therefore, we require that all associates receive all required vaccinations as a condition of employment and annually thereafter, where applicable. Medical and religious exemptions may apply.

Adventist Health participates in E-Verify. Visit https://adventisthealth.org/careers/everify/ for more information about E-Verify. By choosing to apply, you acknowledge that you have accessed and read the E-Verify Participation and Right to Work notices and understand the contents therein.

Job Summary

• Exempt: No
• Under the supervision of the Manager of Nutritional Services, prepares, seasons and cooks food needed for cafeteria, catering, and patients following proper food handling and preparation principles to insure food safety. Manages the kitchen operations during the absence of the Nutritional Services Manager. This position is represented by RCHEA.

Standards of Behavior

Line of Responsibility and Authority

• LINE OF AUTHORITY: Chef - Manager of Nutritional Services

Professionalism and Self-Development

Education and Qualifications

• EDUCATION: Chef/Food service experience or formal training required. Food service within the hospital setting preferred.
• EDUCATION: High school graduate or equivalent.
• LICENSES OR CERTIFICATIONS: SERV Safe Certification must be obtained within 6 months of hire
• QUALIFICATIONS: Ability to work as a team player, finding ways to work together to meet all cafeteria, catering and patient needs.
• QUALIFICATIONS: Ability to work independently with minimal supervision.
• QUALIFICATIONS: Able to maintain positive professional manner in dealing with patients, hospital staff, doctors, visitors and vendors at all times often involving stressful situations (in person and by phone).
• QUALIFICATIONS: Able to organize and maintain good follow-up.
• QUALIFICATIONS: The requirements below are representative of the knowledge, skill, and ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical Requirements/Work Environment/Use of Senses and Communications Skills

• ACCOMMODATIONS: The physical demands and work environment characteristics described here are representative of those an employee typically encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the key responsibilities and essential functions
• CONFIDENTIALITY: Employee must conform with all HIPAA and other confidentiality regulations as required by the job, department, or hospital
• EQUIPMENT USED: Frequently---Kitchen equipment: stove, mixers, blenders, grills, grinders, steamer, oven, slicers and dishwashing equipment.
• EQUIPMENT USED: Occasionally--- Computer, telephone/voicemail system, laser printer, photocopier, fax machine.
• PHYSICAL REQUIREMENTS (c): This job requires frequent standing, walking, reaching, talking, and hearing, and occasional stooping, kneeling, crouching, crawling, climbing, working from ladders, using hands to handle and feel objects, tools, or controls, and reaching with hands and arms. Vision requirements include close, distance, and peripheral vision, depth perception, and the ability to adjust focus. The employee will occasionally lift boxes and/or supplies weighing up to 80 pounds. The employee must demonstrate a lift of a 50 pound box from the floor.
• POTENTIAL EXPOSURE TO BLOOD & BODY FLUIDS: Category 3 for potential exposure to blood/body fluids. (Does not require the performance of procedures or other tasks in the work routine that involve exposure to blood, body fluids or tissues, and the assisting in cases of emergency medical care or first aid is not a requirement of employment. Tasks that involve handling of implements or utensils, use of the public or shared bathroom facilities, telephones, and personal contacts such as handshaking, are all considered Category 3 tasks.)

Job Roles

Chef (AHCL)

• Ability to use cash register. Balancing cash register tape with cash taken in at all times.
• Able to maintain a clean work area, and completes assigned cleaning duties.
• Adheres to the Corporate Compliance Code of Conduct.
• Always keeps waste and over production to a minimum. Utilizes leftover food items.
• Check in deliveries from vendors using the printed order confirmation. Refusing any poor quality product or wrong item prior to signing the invoice.
• Checks patient, cafeteria and catering menus to determine daily food preparation needed.
• Complete special projects assigned by Nutritional Services Manager.
• Follows established price list for cafeteria. Collecting the exact amount of money for the sale. Ability to complete cash reports accurately at all times.
• Helps tray hostess set up and clean up catering functions.
• Knowledgeable on foods to avoid on a special diet, never guessing. If unsure, ask the dietitian, or check the diet manual.
• Maintains and meets expectations on time for all competencies, license, certifications and education requirements as outlined by local administration, Adventist Health (AH), The Joint Commission (TJC), Centers for Medicare and Medicaid Services (CMS), and all other regulatory agencies.
• Measures, weighs and mixed ingredients according to standardized recipes, using a variety of kitchen utensils and equipment such as blenders, mixers, grinders, steamer, grill, oven and slicers to prepared needed food.
• Plans cooking schedule to ensure that food will be ready at specified times, therefore, not causing a delay in starting a catering function, in serving the cafeteria and patients receiving their meals.
• Prepare, wash, trim, cook and season food items to produce high quality food items. Tastes all items to ensure desired flavors obtained, adjust accordingly, if needed.
• Properly store foods received from vendors in freezer, refrigerator and storeroom. Rotating foods to use oldest products first.
• Record any supplies needed by other departments on charge slip so interdepartmental changes can be made.
• Record daily food temperatures for cafeteria, patient, and catering. If food does not meet set standards, reheat and document.
• Record daily refrigerator and freezer temperatures. Reporting to Engineering any temperatures that do not meet the standard by work request. Monthly record temperatures on refrigeration unit on vendors delivery truck.
• Report equipment and maintenance problems to Engineering, as soon as they are noticed, by competing work request form.
• Responsible for weekly inventory, ordering and picking up food (if assigned) and communicate food and equipment that may need to be ordered.
• Serve food in cafeteria using correct portion sizes.
• Serve food on tray line following prescribed diets honoring patient individual preferences and information obtained by the dietitian.
• Washes pots and pans, clean according to established policy and procedures.
• Works with tray hostess to wash dishes and clean up areas used during the shift.
• Willingly performs other duties and innovations as assigned.