Cook | Nutritional Services | Part-time

Job Summary

The Nutritional Services Cook is responsible for the preparation of food for patients and staff. They must maintain high standards of cleanliness quality food production and portion control. They must ensure appropriate quantities of food are prepared. Cooks may also be responsible for the requisition of food and supplies for the Nutritional Services Department.

Key Responsibilities

• Prepare or oversee the preparation of all menu items for patients and staff using standardized recipes.
• Use food preparation schedules to ensure proper batch cooking of vegetables and grilled foods.
• Monitor and log temperatures of refrigerators, freezers, and other food storage/service areas as required.
• Open the kitchen in the morning or close out the cash register in the evening, as assigned.
• Check food temperatures to ensure proper serving conditions.
• Accurately estimate food requirements and control serving portions to minimize waste and leftovers.
• Standardize and develop new recipes suitable for patients and staff.
• Apportion food according to standardized recipe yields.
• Instruct and supervise dietary personnel in food preparation and service.
• Regularly inspect equipment and cooking areas to maintain safety and sanitation standards.
• Report, repair, and maintenance needs to the food service supervisor or maintenance department.
• Follow provided menus, making changes only with manager/supervisor approval.
• Requisition food and supplies for daily needs as necessary.
• Place routine weekly food orders in the absence of the Dietary Department Manager/Supervisor.
• Perform other duties as assigned.
• Maintain regular attendance at the assigned work location.

Competencies

• Excellent customer service skills.
• Understanding of the importance of sanitary conditions and food temperature.
• Ability to work quickly to get food prepared for patients and staff in a timely manner.
• Ability to perform simple calculations necessary in recipe conversion.
• Ability to schedule food preparation to meet the needs of patients and staff.
• Basic knowledge of nutrition, therapeutic diets and food preparation techniques necessary to preserve nutritional value.
• Work collaboratively with co-workers within the Dietary department and those in other departments.

Qualifications

• High school diploma or GED, preferred.
• Must be able to read, write, speak and understand the English language.
• Some experience in food service, preferred.