Hiring Range

Overview
The RHS Food Service Cook II is at the forefront of customer service, providing patients, residents and guests with service above and beyond expectations to ensure a memorable food and dining experience. Works under the supervision of Food & Nutrition Department leadership. Demonstrates the knowledge of complex food preparation techniques, used in an institutional kitchen, including receiving, storing, preparation, holding and chilling food items. Possesses the ability to create and display menu items with culinary flair. Is competent in preparing foods to meet the needs of therapeutic diets and allergen restrictions.  Possesses knowledge of the therapeutic nutritional guidelines and the importance of allergens as they relate to patient/resident and customer safety. Assists the Executive Sous Chef (Sous Chef) and Executive Chef in demonstrating the proper use of all kitchen equipment and exhibiting cooking techniques to the kitchen staff. Possesses a proficient knowledge of weights and measures as it relates to volume measurement and can proficiently quantify or size recipes to meet production demand. Prepares food items for both patient, residents and non-patient food services, following all production plans and recipes to meet guidelines established by the Department management team and regulatory standards. Prepares all special request food items as necessary. Plates patient and/or resident meals using proper portion control and plating techniques. Demonstrates a working knowledge of food service sanitation practices and food safety guidelines. Maintains overall cleanliness of food production work areas. Is competent in providing relief coverage in all cook positions. Performs other duties as assigned. Promotes and maintains safe work environment for staff as well as our customers.

Qualifications

Education

• , Associate of Science or Certification in Culinary Arts program required, or in lieu of certification a minimum three, preferably five or more years working as a production or banquet cook in a high volume restaurant or institutional kitchen

Experience

• With Associate of Science or Certification in Culinary Arts Program: minimum two years’ experience as a production or banquet cook, in a high-volume restaurant or institutional kitchen required.

• No degree or certificate: minimum three years’ experience, as a production or banquet cook in a high-volume restaurant or institutional kitchen required.
   

Licenses and Certifications

• Servesafe Certification - National Restaurant Association Educational Foundation within 30 days of hire (Required)

To learn more about being a team member with Riverside Health System visit us at https://www.riversideonline.com/careers.