Cook

Responsibilities

• Cook meals according to recipes, portion sizes, and nutritional guidelines provided by dietitians
• Prepare specialized diets for patients with specific medical or dietary needs, such as low-sodium, diabetic-friendly, or pureed foods
• Collaborate with dietitians and food service managers to develop menus that are balanced, appealing, and compliant with hospital policies and patient requirements
• Follow strict sanitation guidelines to prevent contamination and ensure food safety
• Clean and maintain kitchen equipment, utensils, and work areas
• Monitor inventory and order ingredients to ensure an adequate supply of fresh and necessary items
• Properly store food to maintain quality and comply with health regulations

Qualifications

• Two (2) years experience in food service with commercial, institutional cooking experience preferred.
• Knowledge of therapeutic diets desired.
• County Specific requirement.
• County Specific Food Handlers certification required upon hire and maintained current.