COOK

Overview

The Cook is responsible for the preparation and storage of all foods in a safe, sanitary and efficient manner as required for direct patient care and for cafeteria and catering services.

This position will serve as a float.

• Prepares meals, snacks, and supplements in a safe and sanitary manner for hospital patients, staff personnel and visitors.
• Maintains an adequate quantity of the food prepared for the cafeteria and the patients in the highest quality.
• Plan and organizes pre-preparation activities including obtaining necessary supplies and equipment and placement in the correct location for pre-storage.
• Replenishes cafeteria food items as needed.
• Assists in the preparation of patient meal trays.
• Preserves and stores leftovers with appropriate labels and dates.
• Operates and cleans cooking utensils and equipment and maintains preparation area in a safe and sanitary manner.
• May assist in requisition and inventory of food items and ingredients.
• Assists in storage of all Dietetic Services food service items.
• May assist in vending duties and obtaining monies from vending machines.
• Performs other related duties as assigned.

• High School Diploma or GED equivalent.
• One (1) year experience in quantity food preparation or one (1) year on-the-job upgraded experience is required to attain proficiency of performance of assigned duties and responsibilities.
• Must read, write, and follow oral and written instructions.
• Must make simple arithmetic calculations and computations.
• Must obtain valid food handlers permit for appropriate county, which requires the employee to sit for a written exam.

• Entry level

• Part‑time

• Management and Manufacturing

• Hospitals and Health Care