Cook – Patient Services

About the role

The Cook supports Nutrition Services by preparing high‑volume meals in a fast‑paced healthcare environment. The role ensures food quality, safety, and timely service for patients and customers across multiple service areas.

Key responsibilities

• Prepare daily foods in a high‑volume operation, following recipes accurately and meeting quality and timing expectations.
• Maintain food safety and cleanliness standards, ensuring proper labeling, dating, and temperature control.
• Forecast production to minimize waste and assist with upscale catering assignments.
• Supervise staff in the absence of management, ensuring quality, productivity, and sanitation standards are met.
• Communicate proactively with coworkers and leadership to achieve patient and customer satisfaction goals.

Required profile

• Minimum 2 years of quantity cooking experience, preferably in healthcare.
• Ability to work early mornings, evenings, weekends, and holidays.
• Physical ability to lift up to 50 lb, stand for long periods, and work in an open kitchen.
• Must hold a current ANSI‑accredited food handler certificate or equivalent Arizona food handler card.

Required skills

• Knowledge of food sanitation, basic HACCP requirements, and hygiene practices.
• Ability to read, write, and communicate effectively in English and perform basic math.
• Proficiency in using measuring tools and following recipes accurately.