Cook/Prep Cook (Weekends Only)

Cook I
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, Skills, and Abilities:
Knowledge of cooking methods
Able to communicate in English
Therapeutic diet preparation knowledge
Knowledge about working in the food industry
Ability to cook precisely and efficiently
Basic computer skills and knowledge of Microsoft Office (Word, Excel)
Good oral communication skills
Excellent customer service skills
Ability to perform basic math functions
Creativity in food preparation and service
Flexibility in scheduling of hours
May be required to work overtime; weekends and holidays
Ability to read and comprehend simple instructions, short correspondence, and memos
Mathematical Skills
Reasoning Ability
General knowledge of recipe execution and adherence along with sanitary work procedures
Knowledge of sanitation and safety regulations
Strong organizational skills
Knowledge of materials and methods used in preparing food and use and care of utensils and equipment
Knowledge of all policies, procedures, and regulations regarding patient care, safety, fire, security, and risk management
Ability to follow standard precaution guidelines for infection control, including when providing patient care
Ability to maintain strict confidentiality of organization/employee/patient/family/caregiver information
Ability to operate standard office machines such as fax, copier, calculator, and mail machines
Hospital or nursing home foodservice environment is preferred
Education:
~ High School Grad or Equiv (Preferred)

Field of Study: N/A
Work Experience:
~1+ foodservice experience in a high volume culinary production capacity. (Preferred)

Additional Information:
~ 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

Pay Range: $19.58 $31.32
This facility is an equal opportunity employer and complies with federal, state and local anti-discrimination laws, regulations and ordinances.
AdventHealth Corporate