What are the responsibilities and job description for the FN Cook, Full Time, Days position at Huntsville Hospital System?
Requisition ID: 2025-58118
Department Name: DMW Dietary
Department Number: DM-73820
Follows directions and performs work according to departmental standards. Demonstrates through actions, proper cooking, prepping, storage and serving of all foods. Demonstrates through actions, knowledge of patient modified diets. Demonstrates through actions, providing eye appealing and tasty foods at all times. Maintains proper portion control by not over/under producing of foods. Maintains sanitation of all equipment, food processes and work area at all times. Demonstrates through actions proper usage of all equipment within Dietary Department and maintains all equipment according to the cleaning schedule. Cooks primary responsibilities to include cooking of all meats, vegetables and foods for special functions. Bakers primary responsibilities to include cooking of all breads, pies, desserts and special functions Prep Cook’s primary responsibilities are to include prepping all foods for the next day’s usage but to include assisting cooking during breaks of others. Salad/Fruit Prep’s primary responsibilities are to include Salads, Fresh Fruits, Jell-O’s, sandwiches, etc. All positions are primary but not limited to only these foods at time of shortage of labor.
Overview
Job Summary: The primary purpose of the Cook/Prep Cook/Baker/Salad Prep position is to prepare food in accordance with current applicable federal, state and local standards, guidelines and regulations, our established policies and procedures as may be directed by the Clinical Dietitian, Dietary Manager and/or Dietary Director, to assure that quality food service is provided to patients, staff and visitors as all times.
Demonstrates through behavior Decatur Morgan Hospital’s mission, vision and values.
Responsibilities
Key Responsibilities / Essential Functions
Performs additional tasks as assigned.
Qualifications
Minimum Knowledge, Skills, Experience Required: Minimum cooking experience in a large quantity setting of one year or more preferred. ServeSafe class would be helpful.
Education: High School Diploma or equivalent. Must be able to read, write and communicable skills are a must.
Experience:
