Cook Prep

Job Type:

Regular

40

Prepares raw ingredients by washing, peeling, chopping, or cutting to be used later in dishes. Sets up cold food tables, salad bars, or workstations. Produces simple dishes such as salads, sandwiches, and desserts while demonstrating respect, dignity, kindness, and empathy in each encounter with patients, families, visitors, and employees regardless of cultural background.

• Determine daily production following established par levels and procure food from storage areas.
• Utilize cold food preparation equipment such as deli slicer, food processor, manual dicer/slicer, scales and measuring devices; maintain organization and ability to multi‑task.
• Wash, peel, cut and prepare raw ingredients; demonstrate proper knife skills and qualify fruits and vegetables for ripeness, lack of spoilage, and visual appeal.
• Make simple items such as salads, sandwiches and desserts.
• Set up cold food assembly tables, workstations, salad bars, and package grab‑and‑go items for self‑service displays.
• Apply effective use of safety equipment to prevent injuries; monitor equipment for defects and report maintenance needs.
• Monitor temperatures of cold food items, properly label, date, rotate and store all items according to policy; handle ready‑to‑eat items with knowledge of safe service to prevent cross‑contamination and allergens.
• Maintain a clean and sanitary work area by monitoring tables, shelves, drawers, cold prep equipment, storage bins, cutting boards, refrigeration equipment, floors, walls, ceilings, trash bins, cardboard, side towels, and station cleaning solutions.
• Comply with all local, state, federal and medical center regulatory, safety, sanitation and security standards; participate in performance improvement studies and assist with data collection and action plans.
• Perform other duties as assigned.

• N/A

• Ability to read with comprehension and follow written and verbal instructions.

• None required.

Non‑Exempt

• Competitive pay and comprehensive health coverage within the first 30 days.
• Generous paid time off and flexible work schedules.
• Retirement savings with employer match.
• Tuition reimbursement and professional development opportunities.
• Wellness, mental health, and recognition programs.
• Career advancement through mentorship and internal mobility.

Facility Services and Skilled Trades – Edgewood Nutrition Services (1st Shift, 40 hours).