Cook II, 40hr - Days
About The Position
The Cook II contributes to the hospital’s mission by preparing nutritious food for patients, retail services, and community services. The role supports patient, employee, and visitor satisfaction by offering quality menu options with variety and careful attention to dietary restrictions, allergies, and ethnic preferences. The Cook II prepares food from recipes, including scratch cooking, adjusts recipes and production volumes as needed, creates daily menu items and specials, accommodates requests within nutrition guidelines, and coordinates preparation for patient nutrition plans, retail, and catering needs. The position also involves planning for the next shift, minimizing waste while ensuring freshness, maintaining a clean and sanitary work area, completing and documenting HACCP checks, and contributing input to the ordering process.
Requirements
- High school diploma or equivalent.
- A combination of three years of cooking experience and/or equivalent completion toward a culinary degree.
- Experience preparing food from recipes rather than relying on pre-prepared or convenience food.
- Experience in an institutional setting, with attention to allergy and dietary restrictions.
- Knowledge of basic food safety (HACCP) standards.
- Ability to read, write, and communicate effectively in English with patients, visitors, and hospital team members.
- Ability to manage multiple cooking stations simultaneously.
- Must be at least 18 years old.
Nice To Haves
- Culinary degree.
Responsibilities
- Create attractive daily menu items that accommodate dietary restrictions, allergies, and ethnic preferences.
- Prepare food from recipes using scratch-cooking methods and adjust recipes to meet volume requirements.
- Create patient and retail specials that offer attractive options.
- Accommodate patient and customer requests within nutrition guidelines.
- Anticipate the needs of patients and customers.
- Coordinate food preparation to meet patient nutrition plans, retail, and catering needs.
- Plan and prepare for the next shift.
- Adjust production volume according to census, retail projections, and events to minimize waste and ensure freshness.
- Maintain a clean work area and complete daily and monthly cleaning assignments to meet sanitation standards.
- Conduct and document daily HACCP checks to ensure food preparation and storage comply with food safety standards.
- Provide input and recommendations for ordering to ensure adequate menu inventory.
Benefits
- Medical insurance
- Dental insurance
- Vision insurance
- 28 days of paid time off per year for a full-time employee, including vacation, days off, sick days, and holidays
- Life insurance
- Retirement savings plan (403B)
- Tuition reimbursement
- Commuter programs
- Credit union
- Long-term disability leave
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
