Cook

Open Until Filled.

• High school graduate or equivalent preferred
• One to two years in an acute care facility dietary department preferred
• Graduate from a school specializing in hotel or institutional cooking preferred
• Good communication and problem solving skills

Job Summary

The Cooks are responsible for all food service for patients, cafeteria and special functions. The Cook may be required to do food ordering.

Duties

• Prepares, seasons and cooks food for hospital patients, employees and visitors
• Reviews menus and production sheets to determine type and quantity of meats, vegetables, soups and salads and desserts to be prepared
• Plans cooking schedule so that foods will be ready at specific times
• Confers with Director of Nutrition Services, Dietitians, and/or Food Production manager regarding modified/therapeutic diet preparation and use of leftovers
• Prepares or supervises washing, trimming, cooking and seasoning of food items
• Measures and mixes ingredients using a variety of utensils and equipment according to recipes
• Bakes, roasts, broils and steams meats, fish, vegetables and equipment according to recipes
• Observes and tastes food being cooked and adds ingredients or seasoning, as needed, to improve flavor and texture
• Tests food being cooked by taking temperature using a food thermometer, tasting, smelling and piercing with fork to determine that it is cooked
• Carves meat, prepares or directs distribution of food to serving units
• Apportions servings according to menu combination or patient diet orders
• Follows all regulatory criteria for the successful completing of cooking and cleaning duties
• Will perform other duties as assigned

Medium – Generally lifting not more than 50 lbs. Maximum with frequent lifting and/or carrying of objects weighing up to 25 lbs.

Standing requirements are from 7 to 8 hours per day. Walking and standing are required to a significant degree.

04/16/2026

Human Resources

530-712-2137

hrrecruiting@orohosp.com