The cook is responsible for preparation and service of food items needed for meals
served to hospital patients, guests and employees.
Wash and prepare fruits, vegetables; arrange salad ingredients in attractive
manner and refrigerate until meal time.
Prepare meats and fish in various ways; test food by tasting, smelling or piercing
to determine that it is cooked-through; maintain proper temperatures for hot
and cold foods.
Provide assistance with tray set-up, salad preparation, and procuring food from
refrigerator, freezer or other storage location.
Maintain cooking area in a clean, neat and orderly manner.
Must be able to read and follow standardized recipes.
Ability to operate kitchen/cafeteria machinery.
Calculate and tally the amount of food and supplies required for daily meals.
Must use portion control as indicated on the recipes and on the menu.
All food items must be dated and labeled with the month and day. Food will be
rotated on first-in-first-out rotation. This position is responsible to check food
and supplies for spoilage.
Patient trays and snacks will be prepared in accordance with provider’s diet
order and the dietician-approved menu. Selective menus will also be prepared
with the diet order and the menu.
Wear proper PPE (personal protective equipment) when performing job duties.
Must be able to perform the physical demands of the job.
Maintains regular and reliable attendance.
High school diploma, GED, or equivalent preferred.
Required to show proof of having completed Mandatory Reporter course at time
of hire or attend within 6 months of start date.
Must adhere to all training requirements as mandated by Federal, State, and
Professional licensure and regulatory standards.
Prior cooking experience in a hospital or care center setting.