Cook- FT/Mid Shifts- Food & Nutrition Services

Job Summary: The Cook performs under the supervision of the Clinical Dietician and Diet Aide.  They are responsible for receiving, storing, preparing, and serving all menu items as assigned. The Cook works in a fast-paced, busy environment and must be able to follow strict food safety and sanitation standards, accommodating special dietary needs and restrictions as set by Pipeline Health’s policies, procedures, and all governing agencies.  Actively and consistently contributes to department operations and communications, behaves in a manner consistent with the mission, vision, and values of Pipeline Health, upholding standards of AIDET (Acknowledge, Introduce, Duration, Explanation, Thank you) patient communication.

Qualified applicants with arrest or conviction records will be considered for employment in accordance with the Los Angeles County Fair Chance Ordinance for Employers and the California Fair Chance Act.

Essential Functions: 

• Prepare meals according to standard menus and patient dietary needs.
• Ensure that all food is cooked and stored properly to maintain freshness and safety.
• Clean and sanitize kitchen work areas, equipment, and utensils.
• Maintain inventory of food and supply in accordance with food safety and sanitation standards.
• Properly store foods and supplies in accordance with established procedures.
• Properly follows policies and procedures, in accordance with governing agencies, for storing, labeling, preparing, and receiving of all menu items including following the same for storing, covering, and labeling leftover items.
• Must clean and sanitize work area at the end of the shift.
• Prepares proper quantity, serves proper portion/sizes of all menu items.
• Follows color-coding and abbreviations of tray cards and therapeutic menus.
• Uses clear, concise, professional communication with coworkers, patients, all customers internal and external.
• Uses AIDET in interactions with patients and family members.
• Acts with a sense of urgency when performing tasks.
• Basic unit/department maintenance such as keeping files, drawers, cabinets free from unnecessary clutter.
• Reports on any equipment and or environmental issues for repair.
• Abides by HIPAA (Health Insurance Portability and Accountability Act) regulations.
• Speaks up to stop the line and escalates potential safety events if necessary.
• Completes and attends monthly training assigned.
• May float to other areas of the hospital as needed.
• Other duties as assigned.

Behavioral Standards: 

• Wear proper uniform and required hair coverings as required by policy and governing agencies.
• Treats everyone as their customer; utilizes scripting and other tools to ensure consistency in customer service; Expresses recognition and shows appreciation to others; fully utilizes AIDET principles; responds quickly to handle requests, complaints, and questions; displays a positive attitude.
• Demonstrates the highest level of professionalism, passion and care when interacting with patients, families, physicians, and hospital staff members.
• Using a lens of equity in all aspects of patient care delivery, education, and research to promote policies and practices to allow opportunities for all to thrive and reach their potential, embracing ingenuity to service our customers. 

Communication/Knowledge: 

• Knowledge of food safety and sanitation principles.
• Wears nametag properly; follows dress code policy; answers phone correctly and promptly; is prepared for meetings; meets deadlines; does not participate in gossip; acts ethically and treats others with respect; respects customer’s and co-worker’s time; establishes and maintains effective relationships with customers and co-workers.

Collaboration/Teamwork: 

• Attends staff meetings; follows HIPAA guidelines; follows patient rights policy; complies with the compliance program; demonstrates knowledge of role in a disaster; demonstrates knowledge of fire and fire drill procedures; working knowledge of hospital emergency codes; always utilizes standard precautions in the clinical setting; safely manages the environment of care by demonstrating a working knowledge of the requirements of the: Life Safety program, Utilities Management program, Hazardous Materials program, Emergency Preparedness program, Safety Management program, Medical Equipment Management program, Security Management program. 

Qualifications/Experience: 

• Experience in preparing meals for people with special dietary needs is a plus.
• One (1) year of experience in a food service setting.
• Critical thinking, service excellence and good interpersonal communication skills, ability to read/comprehend written instructions, strong organizational skills, ability to follow verbal instructions, and PC (computer) skills.
• A capacity to learn, synthesize, make critical judgments, work independently, place patients and families first, and collaborate with the team members who are recognized leaders within healthcare.