Line cooks

Responsibilities

• Prepare fresh ingredients and follow standardized recipes and dietary guidelines.
• Maintain proper food safety and sanitation standards.
• Ensure meals are prepared accurately and on schedule, following cooking schedules.
• Review production sheets to determine quantities of meats, vegetables, soups, and desserts.
• Prepare foods in accordance with diet restrictions when applicable.
• Assist in procuring needed items from designated areas.
• Cook on grill areas of the cafeteria during meal service as assigned.
• Set up patient tray line and cafeteria lines according to menu combinations and assist on patient tray line as needed.
• Maintain cooking area in a clean and orderly manner and follow sanitation procedures.
• Notify Head Chef and/or Coordinator of any food shortages.
• Complete special cleaning assignments.
• Maintain utmost level of confidentiality and adhere to hospital policies, procedures, and corporate compliance guidelines.
• Demonstrate ethical business practices and personal actions.
• Perform other duties as assigned.

Education and Experience

• High school diploma or General Education Development (GED) equivalent.
• Must be able to pass a background check and drug screening.
• Food Handler’s Permit (BBL) required.
• Certificates, licenses, and registrations as applicable.

Schedule

Full‑time position with two shift options:

• Morning: 5:30 AM – 2:30 PM
• Afternoon: 11:00 AM – 7:30 PM