OverviewMarian Regional Medical Center a 191-bed facility located in Santa Maria California is recognized as one of the Top 250 Hospitals in the Nation by Healthgrades and was awarded Best Maternity Care by Newsweek. It ranks among 10% in the nation for safety core measures in cardiac services and has the only comprehensive cancer treatment and resource program from Los Angeles to San Francisco. Marian’s beautiful mission-style facility houses the latest technology to support excellent physicians and caregivers who deliver compassionate care each and every day. Marian Regional Medical Center is a part of Dignity Health’s Southwest Division and is a member of CommonSpirit Health the largest not-for-profit health care system in the nation boasting an integrated network of top quality hospitals with physicians from the most prestigious medical schools and comprehensive outpatient services - all recognized for quality safety and service. Marians offers Santa Maria Valley residents access to the most advanced technologies an expanded and enhanced Emergency Department Critical Care Unit neonatal intensive care unit and an array of womens services.ResponsibilitiesIn coordination with the Nutrition Services Department Supervisors and in their absence, the Lead Cook provides leadership to the Food Service staff assigned to Marian Regional Medical Center. Assists, as directed, facilitation of the flow of work in the operations of kitchen procedures and food distribution. This position reviews production records and assembles food supplies and equipment for daily food production. Follows recipes and other production records to facilitate uninterrupted efficient operation of trayline, cafeteria and other service areas. Bakes, roasts, broils and steams meats, fish, vegetables and other foods. Participates in monitoring of food quality by tasting, smelling and taking temperatures. Completes set-up and placement of food items on patient trayline and other food service areas. Maintains proper care, maintenance and sanitation of work areas, equipment and supplies. Alerts supervisor to problems or needs concerning equipment, food supply sanitation, and safety. Detects and reports spoiled or unattractive food or supplies. Maintains established department policies, procedures, and objectives for quality assurance, safety and infection control.QualificationsMinimum of 1-year prior cooking experience.Possesses good working knowledge of basic cooking techniques. Possesses sound knowledge of food storage, usage, and sanitation principles. Must be able to set daily priorities and work independently and as a team member. Basic knowledge of institutional cooking equipment and the safe use of such. Ability to read, write and follow written and oral instructions in English.Pay Range$24.27 - $30.51 /hourWe are an equal opportunity/affirmative action employer.
