Cook: Dietary Cafeteria

The Cook supports daily food service operations by preparing safe, high-quality meals for patients, cafeteria guests, catering events, and childcare services. This role prepares food according to established recipes and portion guidelines while helping prevent waste and supporting responsible use of department resources. The Cook is expected to demonstrate professionalism in communication, appearance, and conduct while upholding the mission, vision, and values of the department and hospital.

The Cook also helps maintain a clean, safe, and organized kitchen environment by following food safety, sanitation, storage, and handling standards. This role contributes to a positive customer service experience by taking ownership of customer interactions and ensuring food is prepared and served according to quality and safety expectations.

• Prepare food according to established recipes, portion guidelines, and quality standards
• Support food preparation for patients, cafeteria service, catering, retail production, and childcare meals
• Portion, serve, transport, store, and issue food and supplies as needed
• Assist with catering setup, service, and cleanup
• Bus dishes and maintain clean, organized work areas
• Follow proper food storage, labeling, handling, and sanitation standards in accordance with regulatory requirements and best practices
• Maintain cleanliness of equipment, work surfaces, and food preparation areas
• Complete quality control forms, preventive maintenance logs, and other required documentation
• Help prevent food waste and support financial stewardship
• Provide positive customer service by taking ownership of customer interactions and ensuring safe, high-quality food is served
• Maintain working knowledge of departmental standard operating procedures
• Participate in continuous quality improvement efforts
• Delegate duties as needed and help maintain efficient standards of operation
• Perform additional duties as assigned by the supervisor

Required:

• Ability to speak, read, and follow verbal directions in English
• Ability to read and comprehend written recipes
• Ability to perform simple calculations by hand or with the use of a calculator
• Ability to work well with others and perform a variety of tasks under supervision
• Knowledge of food production and food service
• Ability to delegate duties and maintain efficient standards of operation

Preferred:

• Previous food service experience
• ServSafe certification preferred

License:

• No license required

Physical Requirements:

• Ability to perform the physical requirements of the role, including standing for extended periods, lifting, carrying, bending, reaching, and working in a fast-paced kitchen or food service environment