Cook / Grill Cook

Emory Healthcare•Decatur, GA

11h

About The Position

The Cook is responsible for preparing and cooking menu items for patients on general and modified diets as well as for cafeteria, retail, satellite food service areas, and special events. This role ensures that all food is prepared in accordance with established recipes, quality standards, and food safety regulations. The Cook inspects food for quality and temperature, maintains a clean and organized work environment, and follows all safety, infection control, and regulatory requirements. This position supports the Food and Nutrition Services team by ensuring efficient food production, accurate recordkeeping, and adherence to organizational policies and procedures.

Requirements

High School Diploma or equivalent preferred.
Two (2) years of institutional food preparation or cooking experience, or
Completion of a two-year culinary degree or certification program.
Ability to read, write, and follow instructions.
Ability to lift up to 50 pounds.

Responsibilities

Prepare and cook menu items for patients, cafeteria customers, and other food service areas.
Follow standardized recipes, measuring and mixing ingredients to prepare hot and cold menu items in specified quantities.
Inspect and taste prepared foods to ensure proper flavor, palatability, and temperature.
Present and display food using appropriate garnishes and attractive presentation techniques.
Set up and transport food items for patient tray assembly lines, cafeteria service, retail areas, satellite locations, or special events.
Serve or carve food when required.
Follow all food safety, sanitation, and infection control policies and procedures.
Use appropriate protective equipment and safety practices to prevent foodborne illness transmission.
Inspect food products and report safety hazards or concerns promptly.
Ensure compliance with county, state, and federal regulatory requirements.
Use the FIFO (First-In, First-Out) method for proper food storage and rotation.
Operate institutional kitchen equipment including: Convection ovens Broilers Deep fat fryers Pressure fryers Steam-jacketed kettles.
Clean and sanitize kitchen equipment and work areas according to established procedures.
Perform routine preventive maintenance on equipment as recommended by the manufacturer.
Clean spills and food debris promptly and dispose of empty containers appropriately.
Remove and pre-scrape pots and pans and transport them to the cleaning area as needed.
Return unused ingredients and supplies to designated storage areas.
Review leftover food and determine appropriate storage, reuse, or disposal.
Label and date food items in accordance with storage guidelines.
Requisition food and supplies from the storeroom according to established policies.
Verify that issued supplies meet recipe specifications and quality standards.
Report unusual movement or discrepancies in food and supply inventory.
Maintain records of food quantities produced and used in accordance with established procedures.
Record operational statistics including: Food temperatures Refrigerator and freezer temperatures Meal counts Inventory usage.
Use computer systems to access recipes and menus and record operational data.
Communicate concerns, issues, or operational challenges promptly with supervisors and team members.
Work with management to develop a professional development plan.
Participate in educational in-services and training sessions.
Stay informed of current trends and practices in food service operations.
Share new ideas and suggestions with the Chef or Manager to improve operations.