Cook

Job Summary

The Cook, under the supervision of the Food & Nutrition Services (FANS) leadership team, is responsible for preparing and handling food in accordance with established recipes, production records, food safety standards, sanitation requirements, and HACCP guidelines. This position supports patient meal service, retail dining operations, and catering activities by ensuring food quality, presentation, and regulatory compliance. The Cook contributes to a positive customer experience through efficient food production, teamwork, and adherence to departmental standards.

Essential Functions

• Prepares patient, retail, and catering meals according to recipes, production records, standardized procedures, and menu specifications.

• Performs short-order and batch cooking to ensure food quality, appropriate portioning, and temperature compliance.

• Reviews production schedules and pull sheets to prepare ingredients and supplies for current and future meal periods.

• Completes food preparation activities to support high-volume meal production and service demands.

• Maintains food quality standards through proper preparation, handling, cooking, holding, and storage practices.

• Records food temperatures and monitors food safety processes in accordance with regulatory requirements and department standards.

• Maintains a clean, organized, and sanitary work environment, including equipment, utensils, food preparation areas, and storage locations.

• Sorts, labels, dates, rotates, and stores food products according to established inventory and food safety procedures.

• Assists with inventory management to support efficient operations and minimize waste.

• Collaborates with leadership and team members to meet operational goals and ensure timely meal service.

• Communicates supply needs, equipment concerns, and operational issues to leadership as appropriate.

• Supports patient satisfaction, retail operations, and catering services through quality food preparation and customer service.

• Maintains compliance with organizational policies, food safety regulations, infection prevention practices, and workplace safety standards.

• Performs other duties as assigned.

Knowledge, Skills, and Abilities

• Knowledge of cooking methods, culinary techniques, and food preparation procedures.

• Ability to communicate effectively in English.

• Knowledge of foodservice operations and industry standards.

• Knowledge of therapeutic diet preparation preferred.

• Ability to prepare food accurately, efficiently, and consistently in a fast-paced environment.

• Ability to make appropriate decisions and effectively manage multiple priorities under pressure.

• Basic computer skills and proficiency with Microsoft Office applications.

• Strong verbal communication and customer service skills.

• Ability to perform basic mathematical calculations related to food production and recipe preparation.

• Creativity in food preparation, presentation, and service.

• Flexibility to work varying schedules based on operational needs.

• Ability to work weekends, holidays, and overtime as required.

• Ability to read, understand, and follow written instructions, recipes, correspondence, and departmental communications.

• Ability to communicate information effectively in individual and small group settings.

• Ability to apply basic mathematical concepts involving addition, subtraction, multiplication, division, weights, measures, volumes, and recipe conversions.

• Ability to apply common sense and sound judgment in completing assigned tasks and following procedures.

• Knowledge of recipe execution, food production standards, and sanitary work practices.

• Knowledge of food safety, sanitation, and regulatory requirements.

• Strong organizational and time management skills.

• Knowledge of food preparation equipment, kitchen utensils, and proper maintenance practices.

• Knowledge of organizational policies related to patient care, safety, fire prevention, security, and risk management.

• Ability to follow infection prevention standards and standard precaution guidelines.

• Ability to maintain confidentiality of patient, employee, and organizational information.

• Ability to operate standard office and foodservice equipment.

• Experience working in a hospital or long-term care foodservice environment preferred.

Education

• High School Diploma or equivalent preferred.

Field of Study

• N/A

Work Experience

• One year of foodservice experience in a high-volume culinary production environment preferred.

Licenses and Certifications

• N/A

Additional Information

• Additional licensure or certification requirements may apply depending on the specific unit, business line, or state in which this position is located. Please refer to applicable credentialing requirements for additional information.