Cook NB

About Sequoia Hospital – Hello Humankindness

Dignity Health Sequoia Hospital is an accredited, not-for-profit community hospital providing innovative and exceptional health care for generations of Bay Area residents. Sequoia’s Heart and Vascular Institute is a nationally known pioneer in advanced cardiac care, affiliated with the Cleveland Clinic Heart and Vascular Institute. Sequoia has received national recognition from Healthgrades for superior patient safety and was named as one of America’s top 100 hospitals for cardiac care. Our Total Joint Replacement program is a designated Blue Distinction Center for Knee and Hip Replacement. Our Birth Center is consistently ranked as a favorite among Peninsula families. We are also known for our comprehensive emergency care and leading-edge tomosynthesis 3-D mammogram technology. Our Pavilion combines the most advanced medical and surgical services with a unique healing environment, including private, spacious rooms and inviting garden areas.

One Community. One Mission. One California 

As our Cook, you will be essential to patient, staff, and visitor well-being by preparing high-quality, safe, and delicious meals, including those for multiple therapeutic diets. You will meticulously adhere to all state and federal food preparation regulations in a healthcare environment.

Every day you will follow safe cooking techniques, execute recipes with precision, and apply rigorous quality control to ensure consistent food quality and adherence.

To be successful in this role, you will possess proven experience in high-volume food preparation, a strong understanding of food safety and therapeutic diets, and a commitment to culinary excellence within a fast-paced setting.

• Follows established guidelines for safe food handling.
• Follows menus/production guides. Consults Manager/supervisor regarding changes
• Follows standardized recipes. Consults Manager/Supervisor regarding changes.
• Stores food utilizing food safety guidelines including appropriate labeling/dating.
• Follows guidelines for service of food for patients/staff and or visitors.
• Anticipates production needs to avoid shortages/controls production to avoid waste. Follows portioning guidelines. Follows just in time cooking and doesn't prepare items in advance

Required

• 2 years experience as a cook in an institutional kitchen/food service within the last 7 years
• Satisfactory completion of an institutional food preparation training program will also be accepted in lieu of experience required