Cook I

Job Description

Prepare patient, retail, and catering meals by following culinary production records, including short-order and batch cooking to ensure quality and temperature standards.

Execute advance prep tasks by reviewing pull sheets and organizing ingredients for upcoming service periods and high-volume production needs.

Maintain a clean and sanitary kitchen environment, ensuring all equipment and surfaces meet health standards and recording temperatures according to regulatory requirements.

Manage inventory by sorting, labeling, dating, and rotating stock to support food safety and minimize waste.

Collaborate with managers and team members to meet operational goals, communicate needs, and support efficient food service delivery.

Knowledge, Skills, and Abilities

• Knowledge of cooking methods
• Able to communicate in English
• Treatment diet preparation knowledge (preferred)
• Knowledge about working in the food industry
• Able to cook precisely and efficiently
• Should be able to make decisions and multi-task under pressure
• Basic computer skills and knowledge of Microsoft Office (Word, Excel)
• Good oral communication skills
• Excellent customer service skills
• Able to perform basic math functions
• Creativity in food preparation and service
• Flexibility in scheduling of hours
• May be required to work overtime; weekends and holidays
• Able to read and comprehend simple instructions, short correspondence, and memos
• Able to write simple correspondence
• Effective presentation skills in one-on-one and small group situations
• Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's
• Ability to apply common sense understanding to carry out simple one- or two-step instructions
• Knowledge of sanitation and safety regulations
• Strong organizational skills
• Knowledge of materials and methods used in preparing food and use and care of utensils and equipment
• Knowledge of all policies, procedures, and regulations regarding patient care, safety, fire, security, and risk management
• Ability to follow standard precaution guidelines for infection control, including when providing patient care
• Ability to maintain strict confidentiality of organization/employee/patient/family/caregiver information
• Ability to operate standard office machines such as fax, copier, calculator, and mail machines
• Hospital or nursing home foodservice environment (preferred)

Education and Work Experience

• High School Grad or Equiv (preferred)
• 1+ foodservice experience in a high volume culinary production capacity (preferred)

Additional Information

• Licenses and Certifications: None required
• Physical Requirements: View work requirements at this link

Pay Range

$16.92 - $27.08

Additional Information

This facility is an equal opportunity employer and complies with federal, state and local anti-discrimination laws, regulations and ordinances.