Cook; Per Diem-FTE

Responsible for preparing a variety of regular and modified, cooked and baked products for patients and other customers. Cleans and sanitizes equipment and work areas.

• Performs all duties of an Assistant Cook.
• Coordinates standard and special setup and layout of buffets and food stations as directed by the Manager/Supervisor.
• Manages requisitions for food and supplies, maintains menus, and updates recipes for specific food stations.
• Sets up and uses equipment related to food production and customer service, such as carving boards, lamps, patio grills, butane burners, pizza ovens, etc.
• Prepares and cooks a variety of foods following standardized recipes to meet taste, appearance, and nutritional standards.
• Adjusts recipes accurately using basic cooking principles and elementary mathematical skills.
• Maintains cleanliness and sanitation of work areas and equipment.
• Provides excellent customer service by completing tasks efficiently and on schedule.
• Follows oral and written instructions effectively.
• Operates all food production and service equipment proficiently.
• Enforces HAACP program standards, including proper storage, temperature control, and cleaning schedules; must complete and update Serv Safe certification.
• Performs duties of cooks' assistant, server, janitor, and limited bakery and pastry responsibilities.
• Tracks and manages food usage and resources.
• Adheres to all DCH Health System and Nutritional Services policies and procedures.
• May work variable shifts.

• Maintains performance, satisfaction, and financial standards as per evaluations.
• Complies with Employee Handbook requirements.
• Adheres to Behavioral Standards, fostering positive relationships with patients, families, coworkers, and self.

• Ensures safety of patients, visitors, and staff by following safe practices and reducing hazards.

• Uses electronic mail, time and attendance software, learning management systems, and intranet.
• Follows all organizational policies and performs other duties as assigned.

High School diploma or equivalent preferred. Ability to read, write, and interpret instructions in English. Two years of cooking experience preferred. Familiarity with food service equipment such as fryers, choppers, and steamers. Serv Safe certification with a minimum score of 75% is preferred but not required. Must be able to read, write, speak, and understand English.

Environmental: May work in hot, humid environments with temperatures exceeding 90°F, or occasionally below 0°F. Risks include injury from sharp objects, hot surfaces, chemicals, and moving equipment.

Physical: Medium physical effort required. Must stand, walk, kneel, sit, or stoop for extended periods. Occasionally lift up to 50 lbs and regularly lift 35 lbs.

Psychological: Frequent interaction with staff via phone and face-to-face. Works independently and in teams. Must communicate clearly and coherently. Physical presence onsite is essential; hearing and vision must be normal or corrected to normal.