Cook 1

AdventHealth•Mission, TX

7d•Onsite

About The Position

The Cook, under the supervision of the Food & Nutrition Services (FANS) leadership team, prepares and handles food in accordance with established recipes, production records, food safety standards, sanitation requirements, and HACCP guidelines. The role supports patient meal service, retail dining operations, and catering activities while ensuring food quality, presentation, and regulatory compliance. The Cook contributes to a positive customer experience through efficient food production, teamwork, and adherence to departmental standards. The position is full-time at AdventHealth Shawnee Mission in Shawnee Mission, Kansas. The schedule is listed as day-weekend, and the role may require varying schedules, weekends, holidays, and overtime based on operational needs.

Requirements

Knowledge of cooking methods, culinary techniques, food preparation procedures, and foodservice operations.
Ability to communicate effectively in English and provide strong verbal communication and customer service.
Ability to prepare food accurately, efficiently, and consistently in a fast-paced environment.
Ability to make appropriate decisions and manage multiple priorities under pressure.
Basic computer skills and proficiency with Microsoft Office applications.
Ability to perform basic mathematical calculations related to food production and recipe preparation, including weights, measures, volumes, and recipe conversions.
Ability to read, understand, and follow written instructions, recipes, correspondence, and departmental communications.
Ability to communicate information effectively in individual and small group settings.
Ability to apply common sense and sound judgment in completing assigned tasks and following procedures.
Knowledge of recipe execution, food production standards, sanitary work practices, food safety, sanitation, and regulatory requirements.
Strong organizational and time management skills.
Knowledge of food preparation equipment and kitchen utensils, including proper maintenance practices; ability to operate standard office and foodservice equipment.
Knowledge of organizational policies related to patient care, safety, fire prevention, security, and risk management.
Ability to follow infection prevention standards and standard precaution guidelines.
Ability to maintain confidentiality of patient, employee, and organizational information.
Flexibility to work varying schedules based on operational needs, including weekends, holidays, and overtime as required.

Nice To Haves

Knowledge of therapeutic diet preparation.
Experience working in a hospital or long-term care foodservice environment.
One year of foodservice experience in a high-volume culinary production environment.
High school diploma or equivalent.

Responsibilities

Prepare patient, retail, and catering meals according to recipes, production records, standardized procedures, and menu specifications.
Perform short-order and batch cooking while ensuring food quality, proper portioning, and compliance with temperature standards.
Review production schedules and pull sheets to prepare ingredients and supplies for current and future meal periods.
Complete food preparation activities supporting high-volume meal production and service demands.
Maintain food quality through proper preparation, handling, cooking, holding, and storage practices.
Record food temperatures and monitor food safety processes in accordance with regulatory requirements and departmental standards.
Maintain clean, organized, and sanitary equipment, utensils, food preparation areas, and storage locations.
Sort, label, date, rotate, and store food products according to inventory and food safety procedures.
Assist with inventory management to support operational efficiency and minimize waste.
Collaborate with leadership and team members to meet operational goals and ensure timely meal service.
Communicate supply needs, equipment concerns, and operational issues to leadership as appropriate.
Support patient satisfaction, retail operations, and catering services through quality food preparation and customer service.
Comply with organizational policies, food safety regulations, infection prevention practices, and workplace safety standards.
Perform other duties as assigned.