UCSF

Public health sciences university in San Francisco

Medical Center Cook

Culinary & Kitchen ProductionConfirmed live in the last 24 hours

Full-timeOakland, CA, USA$26.87 - $33.31

About the Job

Requirements

A high school diploma or equivalent work experience is required.
Graduation from a recognized culinary school or two years of food production experience is required.
Must be able to read, write, follow written or oral instructions, and be understood in English.
Basic computer skills are required.
Must be flexible to orient and work at all UCSF Medical Center locations.
Must be able to meet the physical demands involved with the job duties.
Experience working in large-scale food production settings using industrial equipment such as a blast chiller and steam-jacketed kettles is preferred.
ServSafe certification is preferred.
Must obtain State of California Food Handler certification within three months of hire.

Responsibilities

Prepare food for Patient Food Services, Retail Food Services, and Catering Services; stock, assemble, and serve portion-controlled hot and cold food; replenish and stock stations; and perform general sanitation duties.
Establish and monitor food quality and temperature standards to ensure consistency and quality for Nutrition & Food Services.
Maintain cleanliness and sanitation of food-service areas and equipment.
Ensure ingredients are fresh and meet quality standards, use safe food-thawing procedures, and follow proper cooking temperatures.
Prepare food according to production worksheets, recipes, and portion-control standards, managing time so food is ready for service and stations are stocked and prepared.
Taste food during preparation to ensure quality, maintain knowledge of food products, and apply culinary techniques using grilling, frying, baking, roasting, sautéing, braising, and steaming methods.
For made-to-order food, avoid precooking unless authorized; multitask to cook and prepare multiple items, including at customer-facing stations.
Monitor inventory and food flow to prevent runouts, meet changing demand, and minimize waste; inform management of changing needs, arrange substitutions when necessary, report production worksheet changes, and report food waste.
Hand off duties to relief staff when taking breaks or finishing a shift, and communicate and work with peers and management.
Assist with cold-food or ingredient preparation as assigned, and contribute to daily, holiday, and theme menus in collaboration with the supervisor.
Monitor and record cooking and holding temperatures, complete food-cooling logs, timestamp and hold cold items on ice, and wrap, date, label, and refrigerate leftovers according to procedures.
Greet patients, customers, and staff; know the menu; provide accurate information; maintain a professional and gracious environment; and communicate with individuals inside and outside the Medical Center.
Follow handwashing and glove procedures, prevent cross-contamination, take orders, prepare and serve food according to portion-control and presentation standards, and maintain service temperatures using the correct equipment and procedures.
Use a thermometer, sanitation bucket, and sanitizer as required; use personal protective equipment with chemicals according to manufacturer instructions; label and date food using first-in, first-out procedures; and clean and sanitize surfaces, work areas, and equipment.
Clean, organize, and restock food and dishware in racks, stations, refrigerators, display cases, serving lines, and storage areas; sort trash, recycling, and compost; complete required documentation; use necessary IT applications; and follow safety guidelines.
Perform other Cook duties as instructed and work in other areas within Nutrition & Food Services as operational needs require.
Participate in training new employees and Dietetic Interns for shift duties when assigned.
Report fires and other safety hazards, respond to emergencies according to procedures, complete required online and in-person training, report malfunctioning equipment or needed repairs, and follow downtime procedures when IT applications are unavailable.

Desired Qualifications

Two years of college or equivalent is preferred.

JOB SUMMARY

This person works as a team to provide food service that is safe, accurate, timely and responsive to the customer and patient’s needs. This person is responsible for preparation of food for Patient Food Services, Retail Food Services, and Catering Services. Other related duties include stocking, assembling, and serving portion controlled hot and cold food, replenishing and stocking stations, and general sanitation duties. This person establishes and monitors food quality and temperature standards to ensure consistency and highest quality standards for Nutrition & Food Services. This person maintains cleanliness and sanitation of the foodservice areas and equipment. This position is responsible for providing excellent customer, patient, and staff interactions and is looked upon as the Culinary Ambassador for the department of Nutrition & Food Services.

REPORTING RELATIONSHIPS

This person reports to the Supervisor of Food Services. This position does not oversee any employees. This position will take direction from Food Services Leads, Principal Food Service Workers in the Diet Office, DTRs, and Dietitians, and Senior Cooks.

REQUIRED QUALIFICATIONS

High School diploma or equivalent work experience.
Graduation from a recognized Culinary School or 2 years food production experience
Read, write, follow written or oral instructions and be understood in English.
Basic computer skills.
This position requires flexibility to orient and work at all UCSF Medical Center locations.
Ability to meet physical demands involved with job duties as outlined below.

PREFERRED QUALIFICATION

Two years of college or equivalent
Experience working in large scale food production settings using industrial equipment such as blast chiller and steam jacketed kettles.
Servsafe certification

REQUIRED LICENSES/CERTIFICATIONS

State of California Food Handler certification must be obtained within three months of hire

DUTIES & ESSENTIAL JOB FUNCTIONS

% of time	Essential Function (Yes/No)	Key Responsibilities
55	Yes	Culinary Services Food Preparation Ensures ingredients used to prepare food are fresh and meet quality standards. Utilizes safe food thawing procedures. Articulates and follows proper cooking temperatures of foods. Prepares food in accordance with assigned production worksheets and accurately follow recipes and portion control standards. Manages time to ensure food is prepared on time so foodservice stations can open on time. Ensures station is stocked, prepped, and ready for service. Tastes food as its prepared to ensure quality. Maintains solid knowledge of all food products and able to skillfully apply culinary techniques to prepare food. Prepares food following different cooking methods including Grill, fry, bake, roast, saute, braise, steam For made to order food, ensures no pre-cooking unless otherwise authorized by management. Multi-tasks to cook and prep multiple food items at once. Cook and preps multiple food items at customer facing stations requiring customer service while preparing food. Monitors of inventory and flow of food cooked to prevent runouts, ensure flow of food is timely and meets changing business demands, and minimizes waste. Informs management of changing needs and works with management to provide substitutions ahead of time when necessary. Reports any necessary changes to production worksheet so forecasts can be adjusted. Handoff to reliefs when going on breaks or finishing shift. Teamwork and communication among peers and management is expected. Assists in cold food preparation or ingredient preparation as assigned. Contributes to daily, holiday, and theme menus in collaboration with supervisor. Temperature Monitoring & Other Documentation Monitor and records cooking and holding food temperatures following established standards. Accurately completes food cooling log following established standards. Timestamp food for cold items and hold on ice to ensure temperature safety following established standards. Wrap, date, label, and refrigerate leftover food following procedures and report out to supervisor. Follows cooling food guidelines and documentation. Reports food waste to management.
20	Yes	Customer Service Smile, greets, and offers assistance to patients, customers, and staff. Knows the menu being served. Understands and provides accurate information to inquiries. Ensures a professional and gracious environment. Effectively communicates with a wide variety of individuals inside and outside the Medical Center.
20	Yes	General Safety and Sanitation Follows proper hand washing procedures and glove use while handing ready to eat food and performing other duties. Prevents cross contamination of foods while preparing and serving food. Takes order, prepares, and serves food using portion control and presentation standards. Uses correct equipment and procedures to maintain service temperature of foods. This includes carrying a thermometer as part of uniform. Uses correct equipment and procedures to perform sanitation duties. This includes having sanitation bucket and sanitizer at workstation. Proper use of PPE when working with chemicals per manufacturer instruction. Labels and dates food items following FIFO procedures. Clean and sanitizes work surfaces, work areas, and equipment. Clean, organize, and restocks food and dishware items in food racks, service stations, refrigerators, display cases, serving line, and storage areas in a timely manner. Sorts trash, recycling, and compost accurately. Performs required documentation for duties assigned. Utilizes all necessary IT applications to perform job duties. Adheres to safety guidelines.
5	YES	Other Functions and Responsibilities Performs other related Cook duties as instructed by supervisor, may be reassigned to other work areas within Nutrition & Food Services as operational needs dictate. Participates in training new employees and Dietetic Interns for shift duties as assigned. Reports fires or other safety hazards, respond to emergencies following procedures as in the case of fires, disasters, or floods. Completes required online and in person training. Reports malfunctioning equipment or repairs needed to supervisor. Follows down time procedures when IT applications are down.
100%

Budgeted Job Salary Range: 26.87 to 33.31

About the Company

UCSF

Public health sciences university in San Francisco

UC San Francisco is a public research university in San Francisco focused solely on health sciences, combining professional education with biomedical research and patient care. Its schools of dentistry, medicine, nursing and pharmacy train clinicians and scientists, while teams investigate cancer, immunology, genomics and neuroscience. UCSF Medical Center and Benioff Children's Hospitals connect clinical care with faculty research and training, and university clinics serve patients across Northern California. Founded in 1864, UCSF is the University of California campus dedicated to graduate and professional education and biomedical research, based in San Francisco.

Company size: 10,001+
Company stage: Not listed
Total funding: Not listed
Headquarters: Not listed
Founded: 1864

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