Must be flexible to cover some weekend, holiday shifts, dish washing, and vacation shifts.
Prepares and handles food in accordance with food safety regulations, standardized recipes, portion controls, and quality standards to support exceptional patient care and hospitality services. Responsible for food production across patient meals, retail, and catering functions, including recipe preparation, ingredient coordination, therapeutic diet modifications, and quality control. Ensures accurate forecasting of food quantities based on menu and census needs, maintains sanitary work environments, and provides excellent customer service. This role requires competency in a full range of food preparation techniques, flexibility to support weekends, holidays, dish room operations, and coverage needs, while contributing to a safe, efficient, and compassionate healthcare environment.
KNOWLEDGE/EXPERIENCE: Knowledge of standards of food preparation, sanitation and food safety which are typically acquired with formal cooking classes, food safety classes and on the job experience of at least one year. Experience in a health care setting is preferred.
EDUCATION: High School diploma or GED preferred to assure reading skills and math.
LICENSE/CERTIFICATION/REGISTRY: None.
APTITUDES: Performs mathematical calculates to adjust recipes for needed volumes. Judgment needed to determine if a product meets quality standard for service. Cook should love food and want to seek feedback if product meets expectations.
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