Fry Cook - Seasonal, Full Time

Rotating weekends required.

Summary: Under the supervision of the Senior Cook and Food Service Supervisor, the Cook is responsible for preparing and producing food and related items for multiple areas, including Kids Café, Room Service, and Central Production. This role ensures compliance with quality, safety, and sanitation standards while delivering excellent customer service.

Schedule: Full-time, 40 hours per week; evening schedule 4:30 pm–1:00 am; rotating weekends required.

Responsibilities

Interact positively and proactively with customers by cooking food to order and fulfilling their expectations.

Plan and manage time efficiently to meet production schedules and maintain high‑quality and sanitation standards.

Prepare and produce food and related items for various areas, adhering to the organization’s production standards.

Follow standardized recipes and complete all required documentation accurately.

Understand and comply with county, state, and federal health codes to ensure the health and safety of customers.

Maintain work areas, kitchen equipment, and food handling procedures to meet all safety and health code requirements.

Monitor food rotation and label items according to proper storage guidelines.

Communicate relevant information regarding food production status to coworkers effectively.

Prepare salads, sandwiches, desserts, fruit cups, and other side dishes, as well as cook‑to‑order items for retail and patient dining applications.

Regularly communicate with supervisors, coworkers, staff, patients, families, and visitors, ensuring excellent customer service.

Provide input to the culinary team on recipe development, menu planning, and determining optimal food usage based on factors such as seasonal availability, catered events, and census levels to maximize efficiency and cost control.

Follow Hazard Analysis Critical Control Point (HACCP) guidelines for food preparation and handling.

Perform other related duties as assigned.

Technical Expertise

Knowledge of county, state, and federal health and safety codes and regulations related to food service operations.

Proficiency in the safe operation of commercial food service equipment, including deep fryers, ovens, cooktops, slicers, and more.

Ability to read and interpret recipes, apply appropriate cooking methods, and utilize commercial food service equipment effectively.

Education and Experience

Certification: Serve Safe Certification required or must be obtained within 90 days of hire.

Experience: one year of food prep required, three years preferred.

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