Line Cook - Cafeteria

Responsibilities

• Prepares and handles food in accordance with food safety regulations, standardized recipes, portion controls, and quality standards.
• Supports exceptional patient care and hospitality services by preparing food for patient meals, retail, and catering functions.
• Performs recipe preparation, ingredient coordination, therapeutic diet modifications, and quality control.
• Accurately forecasts food quantities based on menu and census needs.
• Maintains sanitary work environments.
• Provides excellent customer service.

Requirements

• Competency in a full range of food preparation techniques.
• Flexibility to support weekends, holidays, dish room operations, and coverage needs.
• Contributes to a safe, efficient, and compassionate healthcare environment.

Knowledge/Experience

• Knowledge of standards of food preparation, sanitation, and food safety.
• One year of formal cooking classes, food safety classes, and on-the-job experience.
• Experience in a health care setting is preferred.

Education

• A high school diploma or GED to ensure reading and math skills.

Aptitudes

• Performs mathematical calculations to adjust recipes for needed volumes.
• Determines if products meet quality standards for service using judgment.
• Loves food and seeks feedback to ensure products meet expectations.