Cook-Highlands

About the role

Under direct supervision of the Shift Supervisor, Dietitians, and Director, this position assists in the preparation and presentation of foods for patients, employees, visitors, and special functions. It also involves maintaining the overall sanitation of kitchen equipment.

Responsibilities

• Prepares and portions food for patients, employees, and special functions under direct supervision.
• Performs various food preparation tasks following the daily schedule for patient and cafeteria menus.
• Supervises and assists in the operation of the patient tray line.
• Cleans and ensures proper use of equipment; reports repairs as needed.
• Works alternate weekends and assists in supervising other kitchen employees.
• Follows established guidelines for quality food production and sanitation standards.
• Coordinates quality food handling with proper sanitation and safety procedures.
• Adheres to departmental procedures and standards of personal hygiene.
• Ensures the department’s operational excellence and delivers quality services in accordance with applicable policies, procedures, and professional standards.

Requirements

• Minimum of two years of formal or on-the-job training in food preparation, cooking, and principles of sanitation and safety (preferred).
• Required to comply with OSHA regulations for N95 respirator training and fit testing.