Cook

The Cook is responsible for preparing, cooking, and presenting meals in accordance with state regulations and dietary requirements, and ensures food safety, quality, and presentation while maintaining a clean and organized kitchen environment. This role plays a crucial part in providing nutritious meals to patients, staff, and visitors. Duties and

Food Preparations and Cooking: Prepare and cook a variety of dishes, including meals for patients with special dietary needs. Follow standardized recipes and portion control guidelines to ensure consistency. Adjust recipes and ingredients as necessary to meet patient dietary requirements and preferences.

Food Safety and Hygiene: Adhere to all food safety and sanitation regulations, including proper storage, handling, and preparation of food. Maintain a clean and organized work area, including kitchen equipment and utensils. Ensure all food items are labeled and dated correctly.

Menu Planning and Execution: Assist in the planning and development of menus, considering patient dietary needs and preferences. Collaborate with dietitians and nutritionists to create and modify recipes. Ensure timely preparation and delivery of meals according to meal schedules.

Inventory management: Monitor inventory levels and assist with ordering and receiving food supplies. Conduct regular inventory checks and rotate stock to minimize waste. Report any discrepancies or shortages to the Director of Dietary Services.

Team Collaboration: Work closely with kitchen staff, dietitians, and other hospital personnel to ensure smooth operations. Assist with training and mentoring new kitchen staff. Participate in team meetings and contribute to continuous improvement efforts.

Job

High School Diploma, or equivalent.

Prior experience as a cook, preferably in a healthcare or institutional setting. Licensure and

Certification in food safety and sanitation (e.g., ServSafe). DHCHD will provide, if needed. Job Related

Ability to work in a fast-paced environment and handle multiple tasks simultaneously. Strong attention to detail and commitment to quality. Excellent communication and teamwork skills.

Physical

Ability to stand for extended periods. Ability to lift and carry heavy items (up to 50 lbs). Manual dexterity to handle kitchen equipment and utensils.