Cook

Dietary Cook

The Dietary Cook is responsible for preparing, cooking, portioning, and serving nutritious, high-quality meals for patients, employees, visitors, and other customers of Cibola General Hospital. The Cook follows established menus, recipes, portion-control standards, therapeutic diet requirements, food-safety practices, and department policies.

This position supports timely patient meal service and cafeteria operations while maintaining a clean, sanitary, and safe food-preparation environment. Because Dietary/Food Services operates seven days per week, the position may require weekends and holidays based on the department schedule.

Essential duties and responsibilities include:

• Prepares and cooks meals according to approved menus, standardized recipes, production schedules, and established portion-control standards.
• Prepares patient meals in accordance with ordered therapeutic and special diets and established dietary instructions.
• Performs bulk cooking, short-order cooking, and other food-production duties as assigned.
• Ensures meals are prepared accurately, safely, attractively, and within established meal-service times.
• Assists with patient tray-line preparation, assembly, and service.
• Prepares food for the hospital cafeteria and other food-service needs.
• Measures, portions, and serves food using established portion-control practices.
• Monitors food temperatures and follows established food-safety procedures.
• Properly stores, labels, dates, rotates, and handles food and supplies.
• Helps monitor food and supply inventory and communicates shortages or needs to Dietary leadership.
• Operates kitchen equipment safely, including ovens, stoves, grills, fryers, tilt skillets, slicers, steam tables, refrigerators, freezers, and other equipment as assigned.
• Cleans and sanitizes food-preparation areas, equipment, utensils, cookware, and work surfaces.
• Performs pot, pan, and manual dishwashing duties as necessary.
• Follows proper sanitation practices designed to prevent foodborne illness and cross-contamination.
• Maintains a clean and organized work area throughout the shift.
• Follows hospital infection-control, safety, confidentiality, compliance, and departmental policies.
• Reports unsafe conditions, equipment problems, food-quality concerns, or other issues to Dietary leadership promptly.
• Assists coworkers and performs other Dietary/Food Services duties as assigned to maintain appropriate department coverage and meal service.

Requirements include:

High school diploma or GED preferred. Equivalent education and relevant food-service experience may be considered.

Previous cooking, institutional food service, restaurant, healthcare, or commercial kitchen experience preferred. Healthcare food-service experience preferred but not required.

Basic knowledge of food preparation, sanitation, and safe food-handling practices. Ability to follow recipes, menus, production instructions, and portion-control requirements. Ability to understand and follow instructions related to therapeutic and special diets. Ability to safely operate standard commercial kitchen equipment. Ability to work effectively in a fast-paced environment while meeting established meal-service schedules. Ability to communicate effectively and work cooperatively with patients, coworkers, hospital staff, and the public. Basic math skills sufficient for recipes, measurements, portions, and food production. Ability to maintain confidentiality and demonstrate professional conduct.

Food-handler or food-safety training/certification as required by CGH policy and applicable regulatory requirements. Must successfully complete required hospital and Dietary Department orientation and training. Must maintain required annual competencies and education.

Physical requirements include standing and walking for extended periods, frequent bending, reaching, pushing, pulling, and repetitive hand/arm movement. Safely handling cookware, food containers, supplies, and kitchen equipment. Working around hot surfaces, steam, cooking equipment, refrigeration/freezer areas, water, and cleaning products. Performing duties in a commercial kitchen environment where floors may periodically become wet or slippery.

Work schedule is based on operational needs and may include early mornings, evenings, weekends, holidays, and varying shifts.

Performance expectations include providing safe, timely, and consistent meal service, maintaining accuracy when preparing patient meals and special diets, following food-safety, sanitation, and infection-control requirements, maintaining appropriate food quality and portion control, working cooperatively with Dietary staff and other hospital departments, demonstrating dependable attendance and punctuality appropriate to scheduled meal-service responsibilities, and protecting confidential information and complying with hospital policies.