Cook 

General Summary: 

Prepares and cooks meals for patients, staff, and guests of the hospital. 

Essential Job Functions*: 

• Reviews the menu and/or cooks’ production sheets in order to determine appropriate supplies needed for daily cooking requirements 

• Prepares various types of hot and cold food items as well as baked goods for service in the cafeteria and for patient meals 

• May prepare food items and/or sandwiches for meetings or other functions 

• May prepare salads for service in the salad bar 

• Performs tasks such as slicing, chopping, mixing, portioning and serving food 

• Plans and forecasts food needs to prevent product run-out 

• Evaluates new recipes in order to continue to maintain high quality products. 

• Assures that all food is handled and stored properly to avoid contamination. 

• Assures that work areas and equipment are clean and well maintained 

• Washes pots and pans and completes other cleaning duties as assigned by the Director

• Reports supply shortages and low stock levels to the appropriate personnel 

• Reports situations of defective supplies and/or equipment 

• Maintains required records and reports. 

• Attends in-service meetings and other meetings as required 

• Complies with hospital and departmental policies, procedures, regulations and standards as related to job. 

• Demonstrates hospital’s stated mission and values of teamwork, respect and communication with co-workers, patients, families and visitors. 

• Actively and appropriately participates in problem-solving identification and resolution, both intra- and inter-departmentally. 

• Meets department customer service standards and strives to enhance the level of customer service provided.

Qualifications: 

• Education

Required: High School diploma or equivalent 

Preferred: Culinary school training preferred

• Work Experience 

Required: 1 to 3 years of quantity food cooking experience 

Preferred: Experience in a health care setting

• Licensure/Certifications/Registration 

Required: None 

Preferred: ServSafe certification 

• Other Skills/Knowledge 

• Knowledge of appropriate sanitation and food handling techniques 

• Experience in quantity food preparation. 

• Ability to calculate recipe conversions in weights and measures. 

• Ability to operate kitchen machinery, such as mixers, slicers, blenders and food processors.