Cook PRN

The Cook performs a variety of tasks that facilitate the provision of food services and nutrition support to patients, employees and visitors. These duties include:
  • Prepares, seasons, and cooks food for patients, staff, visitors, and special functions.
  • Reviews menus to determine types and quantities of food.
  • Prepares quality food in sufficient quantities to cover all service requirements.
  • Coordinates timing of preparation in order to meet service schedules for patients, staff, visitors and catering services.
  • Adheres to standardization of recipes and portion control to prevent food waste and control cost.
  • Provides care and sanitation of equipment in production area.
  • Adheres to sanitation and safety standards (HACCP)
  • Participates in the process of ordering supplies.
  • Gives directions to personnel who assist in food preparation.
  • Orients and mentors new staff members.

Qualifications:
Job qualifications include:
  • Completion of formal training program in food preparation preferred.
  • Knowledge of basic principles and requirements of food safety and sanitation required.
  • Knowledge of basic principles of nutrition as related to modified diets.
  • Minimum one (1) year of food service experience in quantity food preparation/production in a hospital, extended care facility, or other quality food service operation.
  • Previous experience in food preparation in a hospital preferred.
  • Knowledge of basic principles of nutrition as related to modified diets.
  • Ability to work with minimal supervision in a fast paced environment.
  • Ability to perform work that requires frequent standing, bending, reaching, squatting, kneeling, moving, lifting of patients and/or equipment up to 20 lbs.
  • Ability to deal with stressful situations and to stand for long periods of time.
  • High school diploma or equivalent (GED).

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