Job Description

Under the direct supervision of Chef and the Nutritional Services Supervisor, the cook will prepare, season and cook food for hospital patients, staff and visitors.

Job Functions:

• Determines types and quantities of meats, vegetables and soups to be prepared by reviewing planned menus
• Determines amount of foods needed to meet weekly menus and submits order to Nutritional Services Supervisor
• Ensures meals are ready at specified times
• Consults with Nutritional Services Supervisor regarding use of left-overs
• Consults Registered Dietitian on modified diets, as necessary
• Supervises Nutritional Services workers when washing, trimming or preparing food
• Measures and mixes ingredients according to approved recipes, using blenders, mixers, grinders, slicers, etc.
• Makes sauces, soups, stews, casseroles and desserts meeting established dietary guidelines
• Cooks meat, fish and fowl in a variety of ways, such as baking or roasting
• Carves meat, fish and fowl into individual servings according to menu combinations and patient diet orders
• Tests foods being cooked to ensure proper temperature. Adjusts heat controls as necessary
• Improves flavor and texture of food by adding ingredients or seasonings
• Observes infection control practices at all times; practices proper handwashing techniques
• Maintains kitchen in a clean, neat and organized manner
• Performs all aspects of patient care in an environment that optimizes patient safety and reduces the likelihood of medical/health care errors
• Performs other duties as assigned.

Regulatory Requirements

• High school graduate or equivalent
• Previous experience in hospital food preparation preferred
• Previous cook experience preferred