Cook- Healthcare

Summary

Under the supervision of the Food Services Director, the cook is responsible for the preparation of food for patients, employees, and guests. The cook also assumes general supervision of the Food Service Department in the absence of the Food Services Director.

Reporting Relationships

• Immediate Supervisor: Dietary Coordinator B.
• Supervision Exercised: None
• Interrelationships: Facility personnel, patients, patient family members, guests, and vendors.

Required Knowledge, Skills, and Abilities

• Ability to read, write, perform simple calculations, and follow written and oral instructions.
• Thorough familiarity with foods and preparation methods.
• Knowledge of proper cooking temperatures for optimal utilization and yield of meats and other foods.
• Ability to time and space the cooking of vegetables to preserve nutritional quality, flavor, and appearance without excessive holding time.
• Two (2) years of training or experience in large‑scale commercial or institutional food preparation.
• Formal or on‑the‑job training in food preparation, quantity estimation, requisitioning and storage of food and supplies, general kitchen management, and sanitation and safety principles.
• Must pass criminal background and drug screening; must have reliable transportation and be ready for immediate hire pending background and drug test.

Qualifications

• Experience with cooking, estimating food quantities, requisitioning and storing supplies, kitchen management, and sanitation/safety in handling food and equipment.

Duties and Accountabilities

• Review menus to determine types and quantities of meats, vegetables, soups, salads, and desserts to be prepared.
• Follow production sheet from the Food Service Director.
• Plan cooking schedule with the Director to ensure food is ready at specified times.
• Consult the Director regarding modified diet preparations and use of leftovers.
• Prepare cooking and seasoning of food items for each meal.
• Measure and mix ingredients according to recipes, using kitchen utensils and equipment such as blenders, mixers, grinders, and slicers to make sauces, soups, stews, casseroles, and desserts.
• Bake, roast, broil, and steam meats, fish, and other foods.
• Observe and taste foods during cooking, adding ingredients or seasoning to improve flavor or texture as needed.
• Procure foodstuffs from refrigerator, freezer, or other storage areas.
• Carve portions of meat, fish, and fowl for individual servings.
• Portion servings according to menu combinations or patient orders.
• Prepare all food in sufficient quantities to cover service requirements.
• Test food by smelling, tasting, and/or using a food thermometer to ensure proper cooking.
• Adjust heat controls and timers on ovens, grills, etc., as required.
• Check temperatures of prepared food to ensure proper service temperatures.
• Assist in placing weekly food and supply orders accurately per guidelines established by the Food Service Director.
• Supervise and work cooperatively with others as needed.
• Provide assistance on the serving line.
• Maintain the cooking area in a clean, neat, and orderly manner.
• Always observe hospital and dietary dress codes.
• Respond to changes in workload schedule, using time productively.