COOK

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Full Time Manual Labor Critical Access Hospital - Grantsville, Grantsville, WV, US

30+ days ago Requisition

Salary Range: $12.00 To $13.00 Hourly

Reports To:

Dietary Manager

FLSA Status:
Non-Exempt

Provides leadership and operational support for the Dietary Cook role in alignment with MHHS policies, regulatory requirements, and organizational goals.

• Prepare and cook meals for patients, residents, employees, and visitors in accordance with approved menus, standardized recipes, portion standards, and meal schedules.
• Accurately prepare regular, modified, and therapeutic diets as directed, including texture modifications and diet restrictions, to support patient safety and clinical nutrition goals.
• Review production sheets, diet lists, and meal changes to ensure timely, accurate meal preparation and appropriate substitutions when needed.
• Maintain high standards of food quality, taste, appearance, and temperature while ensuring meals are served safely and on time.
• Follow all food safety, sanitation, infection prevention, and hazard communication practices, including proper hand hygiene, labeling, dating, storage, and temperature monitoring.
• Clean and sanitize kitchen equipment, workstations, utensils, storage areas, and food preparation surfaces according to departmental cleaning schedules and regulatory standards.
• Assist with tray line, meal assembly, and service functions to help ensure patient trays are accurate, complete, and consistent with prescribed diets.
• Monitor inventory levels, rotate stock, use products efficiently, and report supply needs or shortages to support uninterrupted dietary operations in a rural hospital setting.
• Communicate effectively with dietary staff, nursing staff, and leadership regarding patient diet changes, food concerns, special requests, and operational needs.
• Support efficient department operations by assisting with catering, special meals, dishwashing, storage tasks, and other assigned duties as needed.

• Relevant education, licensure, or experience required.
• Strong communication and organizational skills.

• Requires prolonged standing and walking throughout the shift, including movement between food preparation, storage, dishwashing, and serving areas.
• Frequent bending, stooping, crouching, reaching, twisting, pushing, and pulling are required to prepare food, retrieve supplies, load and unload equipment, and clean work areas.
• Must be able to lift, carry, and move food products, cookware, dish racks, and supply items, typically up to 25 pounds regularly and heavier items with assistance or appropriate equipment.
• Requires manual dexterity and repetitive use of hands and arms for chopping, stirring, portioning, tray assembly, cleaning, and operating kitchen equipment.
• Must be able to safely operate in a fast-paced kitchen environment with exposure to hot surfaces, steam, sharp utensils, wet floors, refrigeration areas, and cleaning chemicals.
• Must be able to perform assigned duties with or without reasonable accommodation and maintain regular attendance to support meal service operations.

This job description is not intended to be all-inclusive. Duties may change at any time. Reasonable accommodation may be made.