Under 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 menus Determines amount of foods needed to meet weekly menus and submits order to Nutritional Services Supervisor Ensures meals are ready at specified times Consults with Nutritional Services Supervisor regarding use of left-overs Consults Registered Dietitian on modified diets, as necessary Supervises Nutritional Services workers when washing, trimming or preparing food Measures and mixes ingredients according to approved recipes, using blenders, mixers, grinders, slicers, etc. Makes sauces, soups, stews, casseroles and desserts meeting established dietary guidelines Cooks meat, fish and fowl in a variety of ways, such as baking or roasting Carves meat, fish and fowl into individual servings according to menu combinations and patient diet orders Tests foods being cooked to ensure proper temperature. Adjusts heat controls as necessary Improves flavor and texture of food by adding ingredients or seasonings Observes infection control practices at all times; practices proper handwashing techniques Maintains kitchen in a clean, neat and organized manner Performs all aspects of patient care in an environment that optimizes patient safety and reduces the likelihood of medical/health care errors Performs other duties as assigned. Regulatory Requirements High school graduate or equivalent Previous experience in hospital food preparation preferred Previous cook experience preferred Equal 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.