Relief Cook (Multiple openings & shifts)

About the role

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Rotating - 08 Hour (United States of America)

Located in the heart of Silicon Valley, Stanford Health Care's (SHC) mission is to heal humanity through science and compassion, one patient at a time. The Food Services Department is a talented team of culinary and food service professionals devoted to offering patients, visitors, and staff a premium dining experience through locally sourced, sustainable food to support healing and wellness. Our Food as Medicine philosophy brings awareness to the critical link between eating healthy and living well.

Relief Cook's starting pay is $37.01 per hour. The Relief Cook's responsibilities are as follows:

• Prepares complex hot entrees, side dishes, and baked goods.
• Uses proper cooking techniques using all commercial cooking equipment.
• Keeps record of the amount of food prepared, served, distributed, and discarded.
• Puts food away in designated storage, cleans all equipment, and sanitizes work area.
• Use proper safety sanitation methods

A Relief Position does not have a set schedule, guaranteed hours, or benefits. While Relief employees may be included on the work schedule released every two weeks, many of their hours will come from a supervisor's same-day call to come into work when needed. Relief employees must be available to work at least one day a weekend and two days during the week.

After passing competency checks, Relief employees are eligible to apply for Part-Time or Full-Time positions, both offering guaranteed hours and full benefits. All frontline Cooks start as Relief Cooks.

This is a Stanford Health Care job.

A Brief Overview

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.

Locations

Stanford Health Care

What you will do

• Cooking and Coordination:
• 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.
• 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.
• 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.
• Accurately requisitions product from storerooms.
• Actively supports trayline function. (Cafe & Catering)
• Assists in the orderly clean up activities ofthe trayline and kitchen as required.
• Conforms to policies regarding dress code, timesheets, philosophy, etc.
• Contributes to cost containment by managing time and supplies so that assignments are completed as scheduled and resources are not wasted.
• Demonstrates attention to quality throughout the food preparation process.
• Demonstrates compliance with established recipes to ensure product consistency.
• Ensures that all safe food handling procedures are followed according to Joint Commission and other regulatory agency standards.
• Exercises proper use of equipment at all times.
• Follows HACCP guidelines and completes documentation as per departmental protocol.
• Follows Hospital infection prevention policies and procedures.
• Follows Hospital safety guidelines for self, patients, visitors and employees.
• Observes proper portion control techniques.
• Removes and disposes of trash.
• Seeks resources for direction, when necessary.
• Washes and sanitizes all service and cookware in accordance with all health department regulations.

Education Qualifications

• High School Diploma or GED equivalent preferred.

Experience Qualifications

• 1 year of cooking and directly related work experience preferred.
• Two (2) years of progressively responsible and directly related work experience

Required Knowledge, Skills and Abilities

• 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

Licenses and Certifications

• None

These principles apply to ALL employees: SHC Commitment to Providing an Exceptional Patient & Family Experience

• Stanford Health Care sets a high standard for delivering value and an exceptional experience for our patients and families.
• Candidates for employment and existing employees must adopt and execute C-I-CARE standards for all of patients, families and towards each other.
• C-I-CARE is the foundation of Stanford's patient-experience and represents a framework for patient-centered interactions.
• Simply put, we do what it takes to enable and empower patients and families to focus on health, healing and recovery.

You will do this by executing against our three experience pillars, from the patient and family's perspective:

• Know Me: Anticipate my needs and status to deliver effective care
• Show Me the Way: Guide and prompt my actions to arrive at better outcomes and better health
• Coordinate for Me: Own the complexity of my care through coordination

Pay and benefits

Base Pay Scale: Generally starting at $37.01 - $41.38 per hour

The salary of the finalist selected for this role will be set based on a variety of factors, including but not limited to, internal equity, experience, education, specialty and training. This pay scale is not a promise of a particular wage.