The cooks are responsible for the preparation of hot and some cold food choices for all patient meals, catering events, cafeteria and Living Center. Foods are to be prepared according to the recipes, manufacturer guidelines or other predetermined instructions. Foods are to be prepared in accordance of diet restrictions and maintain an appealing and appetizing appearance. Pre-preparation for designated menu needs is an essential part of each cooks responsibility. Cooks will maintain grocery and non-grocery supplies in designated areas with the inventory requisition process. Sanitation for the cook’s area is the shared responsibility of all cooks. Cooks follow safe food handling practices at all times, are familiar with food codes and consistently follow the approved 3-sink method for washing, rinsing and sanitizing pots and pans. The Cook reports directly to the Director of Dietary Services and are accountable to the Dietary Call Operator/Supervisor and other Hospital Staff. Following and supporting the Mission is a critical aspect of the Cook’s responsibility.
High School Graduate or GED equivalent preferred. Restaurant or Healthcare cooking experience preferred. Knowledge of dietary nutrition and food restrictions for diets helpful. Sanitation Certificate preferred.
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