Cook (FT) - Reidsville, GA

Cook

The Cook is responsible for preparing and cooking nutritious, high-quality meals for patients, staff, and visitors in accordance with physician-ordered diets, food safety regulations, and hospital standards. This role supports patient care by ensuring meals are safe, timely, and meet therapeutic and nutritional requirements.

Essential Duties and Responsibilities:

• Prepare, cook, and portion food items according to standardized recipes and production schedules
• Follow physician-prescribed diets including therapeutic, modified, and texture-altered diets
• Ensure compliance with food safety, sanitation, and infection control standards (FDA Food Code, HACCP, Joint Commission)
• Maintain proper food temperatures, labeling, and storage practices
• Assist with tray line operations and patient meal service as assigned
• Taste, test, and evaluate food quality before service
• Maintain cleanliness of kitchen equipment, utensils, and work areas
• Operate kitchen equipment such as ovens, steamers, grills, slicers, and kettles safely
• Monitor inventory levels and notify supervisor of shortages
• Follow allergy awareness and special dietary restriction protocols
• Adhere to HIPAA confidentiality standards when interacting with patients

Qualifications:

Education & Experience:

High school diploma or GED preferred

Previous cooking experience in healthcare, institutional, or commercial kitchens preferred

Certifications (Preferred or Required per Facility):

Food Handler's Permit or ServSafe Certification

HACCP training

Skills & Abilities:

Knowledge of cooking techniques, food safety, and sanitation practices

Ability to follow recipes and dietary guidelines accurately

Strong time management and organizational skills

Ability to work effectively in a team environment

Customer service skills with sensitivity to patient needs

Physical Requirements:

Ability to stand for extended periods

Ability to lift up to 4050 pounds

Ability to work in hot, fast-paced kitchen environments

Work Schedule:

May include early mornings, evenings, weekends, and holidays

Compliance & Safety:

Compliance with hospital policies, infection control practices, and OSHA regulations

Proper use of personal protective equipment (PPE)

Adherence to patient confidentiality and privacy standards

Performance Standards:

Prepares meals that meet quality, safety, and nutritional standards

Demonstrates consistency, reliability, and professionalism

Contributes to patient satisfaction and overall hospital service excellence