Cook II (Hospital)

Trinity Health • Fort Lauderdale, FL

5d • Onsite

About The Position

The Cook II is responsible for preparing and cooking a variety of food items in accordance with standardized recipes, production schedules, food safety regulations, and hospital dietary requirements. This position supports patient meal services, cafeteria operations, and catering functions while ensuring high standards of food quality, sanitation, and customer service.

Requirements

• High school diploma or GED required.
• Minimum of 2 years of cooking experience in a healthcare, institutional, hotel, restaurant, or large-volume food service setting.
• Knowledge of commercial food preparation techniques and kitchen operations.
• Understanding of food safety, sanitation, and HACCP principles.
• Ability to follow recipes and production records accurately.
• Strong attention to detail and organizational skills.
• Ability to work efficiently in a fast-paced environment.
• Strong communication and teamwork skills.
• Basic math skills for recipe conversions and portion control.
• Ability to stand and walk for extended periods.
• Ability to lift, carry, push, and pull up to 50 pounds.
• Frequent bending, reaching, stooping, and repetitive motion.
• Ability to work in hot, cold, and humid kitchen environments.

Nice To Haves

• Culinary training or vocational education preferred.
• Experience with therapeutic diets and healthcare food service preferred.
• ServSafe Food Handler or ServSafe Manager Certification preferred.
• Local or state food safety certification as required.

Responsibilities

• Prepare and cook meals according to established recipes, menu specifications, and production schedules.
• Ensure patient meals meet therapeutic diet requirements as prescribed by Clinical Nutrition and Dietary Services.
• Operate and maintain kitchen equipment safely, including ovens, grills, steamers, slicers, and mixers.
• Monitor food temperatures throughout preparation, holding, and service to comply with food safety standards.
• Assist with meal plating, portion control, and presentation to ensure accuracy and consistency.
• Maintain cleanliness and sanitation of food preparation areas, equipment, and storage locations.
• Follow Hazard Analysis Critical Control Point (HACCP), infection prevention, and food safety guidelines.
• Receive, inspect, rotate, and properly store food and supplies using First In, First Out (FIFO) principles.
• Assist with inventory management and notify supervisors of supply shortages.
• Support cafeteria, retail dining, catering, and special event food production as needed.
• Collaborate with dietitians, supervisors, and other dietary staff to ensure patient satisfaction and quality service.
• Adhere to all hospital policies, regulatory requirements, and workplace safety standards.

Benefits

• Comprehensive benefit packages available, including medical, dental, vision, paid time off, 403B, and education assistance.
• Comprehensive benefits that start on your first day of work
• Retirement savings program with employer matching
• $7500 Sign on Bonus

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED