Cook

Cook

Prepare and cook high-quality, visually appealing meals for patients, café service, and catering events, following established recipes and production sheets.

Create and update menus, recipes, and production records in collaboration with leadership to support dietary compliance and operational efficiency.

Maintain clean and sanitary workspaces, equipment, and storage areas by following HACCP guidelines and recording temperatures accurately.

Oversee food production activities, ensuring proper portioning, batch cooking, and adherence to culinary standards for both patient and retail services.

Communicate effectively with the FANS Coordinator and team members to coordinate daily operations, resolve issues, and ensure service expectations are consistently met.

Other duties as assigned.

Knowledge, Skills, and Abilities: Language Skills:

Ability to read and comprehend simple instructions, recipes, production-system reports, short correspondence and memos.

Ability to write simple correspondence.

Ability to effectively present information in one-on-one and small group situations to customers, clients, and other associates of the organization Required

Mathematical Skills:

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

Ability to compute rate, ratio, and percent. Required

Reasoning Ability:

Ability to apply common sense understanding to carry out detailed but uncomplicated written or oral instructions.

Ability to deal with problems involving a few concrete variables in standardized situations. Required

Physical Demands:

The physical demands described below are representative of those that must be met by an associate to successfully perform the essential functions of this job.

Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. Preferred

Work Environment:

The work environment characteristics described here are representative of those an associate may encounter while performing the essential functions of this job.

Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

While performing the duties of this Job, the employee is occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals; extreme cold; extreme heat; risk of electrical shock and risk of radiation.

The noise level in the work environment is usually loud.

Responsible for preparation of quality salads/desserts for patients, and retail customers using standardized recipes and production sheets.

Other responsibilities may include general sanitation, cleaning, and use of kitchen equipment.

Accepts further directions, duties as assigned by management to satisfy operational needs. Required

Dietary food preparation and knowledge of therapeutic diets within a healthcare setting. Preferred

Education:

High School Grad or Equiv Required

Field of Study:

Grad or Equiv

or GED upon hire

Graduate of Culinary School

Work Experience:

10+ progressive cooking experience within a restaurant, hotel, or like large quantity cooking forum upon hire Required

5+ in a dietary healthcare environment, preparing patient foods upon hire

Required

Lead Cook, Sous Chef, progressive kitchen management experience Preferred

Years experience Required

Licenses and Certifications:

Food Handler Certificate (FHC) Required

ServeSafe Certification (SERV) Preferred

Physical Requirements: (Please click the link below to view work requirements) Physical Requirements –

Pay Range: $13.90 – $25.43

This facility is an equal opportunity employer and complies with federal, state and local anti-discrimination laws, regulations and ordinances.