Job Abstract

COOK

The primary role of the COOK is to ensure health and safety standards are met when preparing food for patients and residents. The COOK will prepare food items for patients/residents, cafeteria and special functions by using production schedules and recipes. The duties of the COOK include but are not limited to:

• Reviewing production schedule for type and quantity of food times required for preparation
• Organizing, cleaning and sanitizing work area prior to food preparation
• Preparing food for patients / residents according to the production tally
• Preparing patient / residents food items according to modified diets (i.e., low sodium, low fat, low cholesterol, low calorie, diabetic, renal, etc.)
• Preparing patient modified texture foods appropriately
• Following Hospital meal preparation / meal service policy and procedures
• Following Hospital food safety and infection control policy and procedures

The successful candidate will possess the following:

• High school diploma or equivalent
• Specialized training in foodservice is desirable
• Previous experience in quantity food preparation setting in a hospital or nursing center environment
• Food Protection Manager’s Certification is a plus
• Strong organizational skills
• Excellent customer service skills
• Ability to read, write and understand and communicate in English
• Ability to stand for extended periods of time