Cook

Cook PositionUnder the direct supervision of Chef and the Nutritional Services Supervisor, the cook will prepare, season and cook food for hospital patients, staff and visitors.Job Functions:Determines types and quantities of meats, vegetables and soups to be prepared by reviewing planned menusDetermines amount of foods needed to meet weekly menus and submits order to Nutritional Services SupervisorEnsures meals are ready at specified timesConsults with Nutritional Services Supervisor regarding use of left-oversConsults Registered Dietitian on modified diets, as necessarySupervises Nutritional Services workers when washing, trimming or preparing foodMeasures and mixes ingredients according to approved recipes, using blenders, mixers, grinders, slicers, etc.Makes sauces, soups, stews, casseroles and desserts meeting established dietary guidelinesCooks meat, fish and fowl in a variety of ways, such as baking or roastingCarves meat, fish and fowl into individual servings according to menu combinations and patient diet ordersTests foods being cooked to ensure proper temperature. Adjusts heat controls as necessaryImproves flavor and texture of food by adding ingredients or seasoningsObserves infection control practices at all times; practices proper handwashing techniquesMaintains kitchen in a clean, neat and organized mannerPerforms all aspects of patient care in an environment that optimizes patient safety and reduces the likelihood of medical/health care errorsPerforms other duties as assigned.Regulatory RequirementsHigh school graduate or equivalentPrevious experience in hospital food preparation preferredPrevious cook experience preferredEqual Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.