Cook

Cook

Prepare patient, retail, and catering meals by following culinary production records, including short-order and batch cooking to ensure quality and temperature standards.

Execute advance prep tasks by reviewing pull sheets and organizing ingredients for upcoming service periods and high-volume production needs.

Maintain a clean and sanitary kitchen environment, ensuring all equipment and surfaces meet health standards and recording temperatures according to regulatory requirements.

Manage inventory by sorting, labeling, dating, and rotating stock to support food safety and minimize waste.

Collaborate with managers and team members to meet operational goals, communicate needs, and support efficient food service delivery.

Other duties as assigned.

Knowledge of cooking methods Required

Able to communicate in English. Required

Therapeutic diet preparation knowledge Preferred

Knowledge about working in the food industry Required

Ability to cook precisely and efficiently. Should be able to make decisions and multi-task under pressure Required

Basic computer skills and knowledge of Microsoft Office (Word, Excel) Required

Good oral communication skills. Required

Excellent customer service skills. Required

Ability to perform basic math functions. Required

Creativity in food preparation and service. Required

Flexibility in scheduling of hours. Required

May be required to work overtime; weekends and holidays. Required

Ability to read and comprehend simple instructions, short correspondence, and memos; ability to write simple correspondence. Required

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

Mathematical Skills: Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's.

Ability to perform these operations using units of American money and weight measurement, volume, and distance. Required

Reasoning Ability: Ability to apply common sense understanding to carry out simple one- or two-step instructions.

Ability to deal with standardized situations with only occasional or no variables. Required

General knowledge of recipe execution and adherence along with sanitary work procedures. Required

Knowledge of sanitation and safety regulations Required

Strong organizational skills. Required

Knowledge of materials and methods used in preparing food and use and care of utensils and equipment. Required

Knowledge of all policies, procedures, and regulations regarding patient care, safety, fire, security, and risk management. Required

Ability to follow standard precaution guidelines for infection control, including when providing patient care. Required

Ability to maintain strict confidentiality of organization/employee/patient/family/caregiver information. Required

Ability to operate standard office machines such as fax, copier, calculator, and mail machines. Required

Hospital or nursing home foodservice environment is Preferred

High School Grad or Equiv Preferred

1+ foodservice experience in a high volume culinary production capacity. Preferred

Additional licensure or certification requirements may apply depending on the specific unit or state in which this position is located.

Please consult the relevant credential grid for detailed information regarding these requirements

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

$14.99 – $23.99

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