First Cook (SY)

Schedule

Holidays and weekends as operationally needed. Shift can be as early as 6:00 AM – 2:00 PM.

Responsibilities

• Prepares and cooks food for patients, cafeteria, and hospital functions, including soups, sauces, meats, fish, vegetables, salads, and convenience foods.
• Removes food (meats, vegetables, etc.) from refrigerator and freezers according to amounts needed for each meal.
• Defrosts food following procedures.
• Prepares food for cooking, seasons it correctly, and ensures the right amount is prepared based on production sheets and cafeteria usage.
• Uses kitchen utensils such as knives, food cutters, blenders, slicers, mixers, and grinders safely and efficiently.
• Maintains a neat, clean, and organized workspace.
• Cooks food in small batches, observes and tastes food to ensure quality, and tests food by tasting, smelling, or piercing with a fork.
• Ensures food is cooked to the correct temperature and takes food temperatures during preparation.
• Follows infection control standards, including wearing a hairnet and gloves.
• Utilizes leftovers appropriately and suggests menu or recipe changes to prevent spoilage.
• Uses separate cutting boards for poultry, meat, raw, and cooked food.
• Sets up hot food and serving tables, adjusts steam table temperatures, and ensures correct food temperatures on the assembly line.
• Serves food following portion control guidelines and removes unused food from serving tables and warmers, determining whether to discard or store it.
• Wraps, labels, and dates stored food.
• Handles late food requests in a timely manner.
• Performs related duties as required.

Requirements

• High School Diploma or equivalent, required.
• Cooking school training, preferred.
• Minimum five (5) years of cooking experience in a hospital setting, required.
• Ability to communicate effectively and follow instructions.

Pay

The salary range and/or hourly rate is a good faith determination of potential base compensation at the time of this job advertisement and may be modified in the future. Factors considered may include location, specialty, service line, years of relevant experience, education, credentials, negotiated contracts, budget, and internal equity.