Job Summary

Under the direct supervision of the Nutritional Services Supervisor, the cook will prepare, season and cook food for hospital patients, staff and visitors.

Demonstrates Competency in the Following Areas

• Determines types and quantities of meats, vegetables and soups to be prepared by reviewing planned menus.
• Determines amount of foods needed to meet weekly menus and submits order to Nutritional Services Supervisor.
• Ensures meals are ready at specified times.
• Consults with Manager of Food and Nutrition regarding use of left-overs.
• Consults Registered Dietitian on modified diets, as necessary.
• Measures and mixes ingredients according to approved recipes, using blenders, mixers, grinders, slicers, etc.
• Makes sauces, soups, stews, casseroles and desserts meeting established dietary guidelines.
• Cooks meat, fish and fowl in a variety of ways such as baking, roasting, broiling and steaming.
• Carves meat, fish and fowl into individual servings according to menu combinations and patient diet orders.
• Tests foods being cooked to ensure doneness. Adjusts heat controls as necessary.
• Improves flavor and texture of food by adding ingredients or seasonings.
• Observes infection prevention and control practices at all times.
• Maintains kitchen in a clean, neat and organized manner.
• Supports and maintains a culture of safety and quality.

Regulatory Requirements

• High school graduate or equivalent.
• Previous experience in hospital food preparation.
• Appropriate certification from the health department for handling food.