Cook

Job Summary

The Cook role is responsible for the preparation of all meals related to both hot and cold items, including desserts for patient services, cafeteria, Pink Tea Room, catering and doctor lounges. Patient hot meals are prepared under the ‘cook to order’ room service delivery system. The Cook ensures that all entrees are heated to proper temperatures within a 20‑minute time frame and that the sanitation of equipment and work areas is maintained according to Health Department codes.

No access to patient health information is required.

• High School diploma or GED preferred
• Previous experience in food service desired
• Excellent customer service skills
• Ability to stand and walk for long periods of time
• Follow the compliance and standards required by food/beverage regulations outlined in the facility manual
• Ensure compliance with all sanitation and safety requirements
• Effectively communicate with all staff

• Must possess full range of body motion to pass basic FIT test for position, including standing, bending, stooping, and sitting for extended periods of time.
• Must be able to lift and carry up to 50 pounds.
• Stand and walk for most of the day.
• Must be able to withstand heat and temperature changes while going in and out of refrigerated or freezer areas.

• Follow “Meal Delivery” guidelines outlined in facility manual.
• Follow “Utility” guidelines outlined in facility manual.
• Deliver trays to patients in a friendly, helpful, courteous manner according to the trained script.
• Fill supplies when needed.
• Serve customers, staff, and patients with efficiency and in a courteous manner.
• Record and file temperature on hot food items for each meal as required.
• Consistently ensure items are stocked when needed.
• Always ensure proper sanitation in areas in accordance with regulations.
• When assigned, properly set up dish machine, checking soap, rinsing solution, and filling tanks.
• Always scrape trays using disposable gloves, carefully check trays to ensure that flatware and paper are not sent through disposal.
• Ensure set up for menu items are accurate and stocked.
• Ensure cafeteria tables, chairs, and food area is clean.
• Assist with restocking when needed.
• Promptly report hazards and unclean areas.
• Assist with receipt reconciliation, cash drawer count and correct handling of sales when assigned.
• Perform other duties as assigned.

• Food Service Supervisor, Director of Food Service

Entry level

Full-time

Management and Manufacturing

Education Management