Cook (FT) - Reidsville, GA

Job Summary:

The Cook is responsible for preparing and cooking nutritious, high-quality meals for patients, staff, and visitors in accordance with physician-ordered diets, food safety regulations, and hospital standards. This role supports patient care by ensuring meals are safe, timely, and meet therapeutic and nutritional requirements.

Essential Duties and Responsibilities:

• Prepare, cook, and portion food items according to standardized recipes and production schedules 

• Follow physician-prescribed diets including therapeutic, modified, and texture-altered diets 

• Ensure compliance with food safety, sanitation, and infection control standards (FDA Food Code, HACCP, Joint Commission) 

• Maintain proper food temperatures, labeling, and storage practices 

• Assist with tray line operations and patient meal service as assigned 

• Taste, test, and evaluate food quality before service 

• Maintain cleanliness of kitchen equipment, utensils, and work areas 

• Operate kitchen equipment such as ovens, steamers, grills, slicers, and kettles safely 

• Monitor inventory levels and notify supervisor of shortages 

• Follow allergy awareness and special dietary restriction protocols 

• Adhere to HIPAA confidentiality standards when interacting with patients

Qualifications:

Education & Experience:

• High school diploma or GED preferred

• Previous cooking experience in healthcare, institutional, or commercial kitchens preferred

Certifications (Preferred or Required per Facility):

• Food Handler’s Permit or ServSafe Certification 

• HACCP training

Skills & Abilities:

• Knowledge of cooking techniques, food safety, and sanitation practices 

• Ability to follow recipes and dietary guidelines accurately 

• Strong time management and organizational skills 

• Ability to work effectively in a team environment 

• Customer service skills with sensitivity to patient needs

Physical Requirements:

• Ability to stand for extended periods

• Ability to lift up to 40–50 pounds

• Ability to work in hot, fast-paced kitchen environments

Work Schedule:

• May include early mornings, evenings, weekends, and holidays

Compliance & Safety:

• Compliance with hospital policies, infection control practices, and OSHA regulations 

• Proper use of personal protective equipment (PPE) 

• Adherence to patient confidentiality and privacy standards

Performance Standards:

• Prepares meals that meet quality, safety, and nutritional standards 

• Demonstrates consistency, reliability, and professionalism 

• Contributes to patient satisfaction and overall hospital service excellence