Overview
Mercy Medical Center Mt. Shasta is a member of the Dignity Health system of health care providers and is a not-for-profit medical facility. We are designated as a 25 bed Critical Access Hospital and are accredited by the Joint Commission on Accreditation of Health care Organizations. In addition to our acute care hospital we also own and operate two Rural Health Clinics providing walk-in immediate care as well as scheduled appointments for routine medical needs.We are located in the northernmost area of California and are part of a network of care including Mercy Medical Center Redding and St. Elizabeth Community Hospital in Red Bluff. We are passionate about patient care committed to community outreach advocates for the underserved and dedicated to ensuring that quality affordable health services are available to all who need them. For more information visit www.mercy.org.
Responsibilities

Job Summary:

Prepares food for patients staff and visitors of the healthcare facility following safe cooking techniques. Prepares food for multiple therapeutic diets and complies with state and federal laws and regulations related to food preparation in a healthcare environment. Supports quality control measures such as recipe adherence and food quality consistency. 

Essential Key Job Responsibilities:

1. Prepares and serves food within guidelines of menu and dietary requirements using required kitchen utensils and equipment such as slicers mixers ovens fryers steamers stove tops and grills etc. Modifies preparations to account for food allergies. 

2. Follows healthcare foodservice industry standards regulations guidelines and procedures including monitoring and maintaining food temperatures during cooking holding and storage processes. Avoids cross-contamination of foods and adheres to personal hygiene requirements. 

3. Maintains labeling and storage of food equipment and machinery. 

4. Performs washing and cleaning duties to ensure sanitation & cleanliness in cooking and serving areas. 

5. Other duties as assigned by leader.

Qualifications

Minimum:

• One (1) year foodservice experience. 
• High School Diploma GED or equivalent combination of education and experience.