What are the responsibilities and job description for the Cook position at The loretto Hospital?
Position Summary
The Cook is responsible for preparing high-quality meals in accordance with hospital guidelines, dietary restrictions, and safety standards. This position plays a vital role in ensuring the nutritional needs of patients, staff, and visitors are met while maintaining a clean, safe, and efficient kitchen environment.
Key Responsibilities
Food Preparation and Cooking
Prepare and cook meals according to standardized recipes and menus tailored to patient dietary needs, including special diets such as low-sodium, diabetic, and allergen-free.
Ensure proper portion control, food presentation, and adherence to nutritional guidelines.
Adapt recipes and ingredients to accommodate dietary restrictions and preferences.
Food Safety and Sanitation
Maintain cleanliness and sanitation of workstations, equipment, and food storage areas.
Follow food safety regulations, including proper food handling, storage, and labeling practices.
Monitor food temperatures during preparation and storage to comply with safety standards.
Collaboration and Teamwork
Work closely with dietitians, nutritionists, and healthcare professionals to ensure meals align with patient care plans.
Coordinate with kitchen staff to ensure timely meal preparation and delivery.
Support inventory management by notifying supervisors of low stock or ordering needs.
Compliance and Quality Assurance
Adhere to hospital policies, dietary standards, and state or local health department regulations.
Participate in regular training sessions on food safety, sanitation, and hospital protocols.
Assist in quality assurance initiatives to enhance patient satisfaction and operational efficiency.
Qualifications and Skills
Education and Experience
High school diploma or equivalent (required).
Culinary degree or certificate (preferred).
Experience in institutional or healthcare food service (preferred).
Skills and Competencies
Knowledge of dietary guidelines and meal preparation for diverse dietary needs.
Proficiency in using kitchen equipment and tools safely and effectively.
Strong organizational skills and the ability to work in a fast-paced environment.
Excellent communication and teamwork skills.
Licenses and Certifications
Food Handler's Certification or ServSafe Certification (required).
Physical Demands
Ability to stand for extended periods and lift up to 50 pounds.
Work in a hot, humid, or cold kitchen environment.
Handle repetitive tasks and multitask in a busy setting.
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