The Cook is responsible for the preparation and storage of all food items in a safe, sanitary, and efficient manner to support direct patient care, cafeteria operations, and catering services.
Responsibilities
Prepares meals, snacks, and nutritional supplements in a safe and sanitary manner for patients, employees, and visitors.
Maintains an adequate quantity of prepared food for both cafeteria operations and patient meal service while ensuring the highest quality standards.
Plans and organizes food preparation activities, including obtaining necessary supplies and equipment and ensuring proper storage of items.
Replenishes cafeteria food items as needed.
Assists in the preparation and assembly of patient meal trays.
Properly preserves and stores leftover food items, ensuring appropriate labeling and dating procedures are followed.
Operates and cleans cooking utensils, equipment, and food preparation areas in a safe and sanitary manner.
Assists with the requisition and inventory of food items and ingredients as needed.
Assists with the storage of all Dietary Services food service items.
May assist with vending operations, including the collection of funds from vending machines.
Performs other related duties as assigned.
Qualifications
Required Education
High School Diploma or GED equivalent required.
Required Experience
One (1) year of experience in quantity food preparation, or one (1) year of on-the-job experience required to attain proficiency in the performance of assigned duties and responsibilities.
Required Skills, Knowledge, and Abilities
Ability to read, write, and follow oral and written instructions.
Ability to perform simple arithmetic calculations and computations.
Required Licenses and Certifications
Must obtain a valid Food Handler's Permit for the applicable county, including successful completion of any required written examination.