This position is responsible for the handling and preparation of food in accordance with food safety requirements, standards of quality preparation, portion controls, standardized recipes, and forecasting the appropriate quantities to meet menu and census requirements in accordance with our mission to provide exceptional and compassionate healthcare. This position must locate appropriate recipes for meals and assist in ordering of ingredients, prepare those recipes, evaluate the recipes for additional uses, and file the acceptable recipes for the future. In the daily handling and preparation of food, must participate in daily quality control and food production in accordance with food safety requirements, as well as follow the techniques necessary to prepare menu items to food quality and safety standards. Must be competent in all aspects of food production, from patient feeding to upscale catering. Must be flexible to cover some weekend, holiday shifts, and vacation shifts. Assures accurate therapeutic modification of foods.

Performs mathematical calculations to adjust recipes for needed volumes. Judgment is needed to determine if a product meets quality standards for service. The cook should love food and want to seek feedback if the product meets expectations.

Completes basic cooking/baking skills such as sifting, dicing, pureeing, roasting, basting, poaching, grilling, weighing, measuring, and steaming in an accurate manner. Demonstrates knowledge of quality food production. Follows production sheets using standardized recipes and completes production sheets in stating amounts produced and leftovers for a leftover amount for each meal. Obtains quantities of food from storage areas and reports any low quantities or supplies needed to the supervisor. Provides high-quality customer service. Tastes all foods prior to serving. Takes action to improve flavor when necessary or replaces the item. Weighs, measures, and performs basic math in order to follow and prepare items in proper standardized recipes and in proper portions. Adheres to safety precautions including hazardous wastes and proper sharps disposal. Participates in hospital and unit-specific practices to maintain a clean, safe, and comfortable environment for patients and staff. Reports any faulty equipment or unsafe conditions to the supervisor. Covers, labels, and dates all food for storage. Maintains proper food safety, cleaning, and sanitary standards in the work area.

Qualifications:

Knowledge of standards of food preparation, sanitation, and food safety which are typically acquired with formal cooking classes, food safety classes, and on-the-job experience of at least one year. Experience in a healthcare setting is preferred.

Education: High School diploma or GED preferred to assure reading skills and math.

License/Certification/Registry: None.

• Flexible scheduling for weekend and holiday shifts.
• Opportunity to work in a healthcare setting.
• High-quality customer service environment.
• Ability to participate in a collaborative kitchen team.

• Basic cooking and baking skills.
• Knowledge of quality food production.
• Mathematical skills for recipe adjustments.
• Understanding of food safety and sanitation standards.
• Ability to provide high-quality customer service.