Cook – Full Time – 75 Hours Bi‑Weekly

About the role

The Cook provides nourishing meals to patients, guests, and staff in a hospital setting, ensuring food safety and quality while following established policies and procedures.

Key responsibilities

• Prepare a variety of menu items, including regular and special‑diet entrees, while maintaining proper temperatures during holding, transport, and reheating.
• Operate electrical kitchen equipment, steam or microwave heat sources, and clean/sanitize cooking components and accessories.
• Determine quantities of meats, vegetables, and soups needed by reviewing planned menus and daily census data.
• Test foods during cooking, adjust heat controls as necessary, and retrieve recipes, menus, and patient diet information via computer.

Required profile

• Minimum 2 years experience in food service, preferably in a healthcare environment.
• High school diploma or GED and must be 18 years or older.
• Ability to lift and carry 40‑50 lb and stand/walk for long periods.

Required skills

• Knowledge of food sanitation guidelines and health‑safety regulations.
• Proficiency in food preparation techniques and culinary practices.
• Familiarity with operation and care of food‑service equipment.