Overview
Under the direct supervision of the Nutritional Services Supervisor, the cook will prepare, season and cook food for hospital patients, staff and visitors.
Responsibilities
- Determines the types and quantities of meats, vegetables, soups, and other food items to be prepared by reviewing planned menus.
- Determines food quantities required to meet weekly menu needs and submits orders to the Nutritional Services Supervisor.
- Ensures meals are prepared and available at designated service times.
- Consults with the Nutritional Services Supervisor regarding the appropriate use of leftover food items.
- Consults with the Registered Dietitian regarding modified diets as necessary.
- Supervises Nutritional Services staff in the washing, trimming, and preparation of food items.
- Measures and mixes ingredients according to approved recipes using equipment such as blenders, mixers, grinders, and slicers.
- Prepares sauces, soups, stews, casseroles, and desserts in accordance with established dietary guidelines.
- Cooks meat, fish, and poultry using a variety of methods, including baking, roasting, broiling, and steaming.
- Carves meat, fish, and poultry into individual portions according to menu requirements and patient diet orders.
- Tests food during preparation to ensure proper doneness and adjusts cooking temperatures as needed.
- Enhances food flavor and texture by adding appropriate ingredients and seasonings.
- Follows infection prevention and control practices at all times.
- Maintains the kitchen in a clean, organized, and sanitary manner.
- Performs all aspects of food service in a manner that promotes patient safety and reduces the risk of healthcare errors.
- Supports and maintains a culture of safety and quality.
- Performs other related duties as assigned.
Qualifications
Required Education
- High school diploma or equivalent required.
Required Experience
- Previous experience in hospital food preparation required.
Required Skills, Knowledge, and Abilities
- Ability to communicate effectively in English, both verbally and in writing.
- Additional language proficiency preferred.
- Basic computer knowledge.
- Ability to calculate recipe measurements accurately to increase or decrease serving quantities as needed.
