Cook I FT

Under the direct supervision of the Chef or Food Services Supervisor, the Cook is responsible for preparing, seasoning, and cooking meals for hospital patients, staff, and visitors in accordance with established recipes and dietary guidelines. This role requires the ability to interact courteously and effectively with individuals of all ages, from pediatric to geriatric populations, as well as hospital employees in the cafeteria. The Cook actively participates in departmental performance improvement initiatives and ensures compliance with food safety and sanitation standards. Additional duties may be assigned as needed to support the overall operation of the Nutritional Services Department.