COOK | CHATUGE REGIONAL HOSPITAL | Full Time

Union General Hospital • Hiawassee, GA

9d • Onsite

About The Position

The primary responsibility of the Cook is to provide the highest quality customer service at all times by preparing and maintaining nutrition and quality food production standards. The Cook provides leadership, support and guidance to ensure that food quality standards, inventory levels, portion control, food safety guidelines are maintained, and that customer services expectations are met. The Cook is aware of current culinary trends, and uses standardized recipes to prepare appropriate quantities of food needed to meet menu demands within established time frames. The Cook is familiar with various diets for patients and prepares special meals accordingly. The Cook maintains a cooperative relationship with team members, optimized staff productivity and serves as replacement in team members' absence. Other responsibilities include: setting up work stations, serving and replenishing food from service areas, maintaining HACCP standards, documentation of food and equipment temperatures, cleaning and sanitizing work stations and equipment, limiting waste, operating cash register, knowledge of modified diet concepts, timely meal service, warewashing, late meal service, and good customer service skills.

Requirements

• High school diploma or equivalent required.
• Knowledge of local, state, and federal food regulations.
• Basic math skills.

Nice To Haves

• Previous healthcare food & nutrition experience.

Responsibilities

• Prepare and maintain nutrition and quality food production standards.
• Provide leadership, support, and guidance to ensure food quality standards, inventory levels, portion control, and food safety guidelines are met.
• Meet customer service expectations.
• Prepare appropriate quantities of food using standardized recipes to meet menu demands within established time frames.
• Prepare special meals for patients with various dietary needs.
• Maintain cooperative relationships with team members and optimize staff productivity.
• Serve as a replacement for team members in their absence.
• Set up work stations.
• Serve and replenish food from service areas.
• Maintain HACCP standards.
• Document food and equipment temperatures.
• Clean and sanitize work stations and equipment.
• Limit waste.
• Operate cash register.
• Apply knowledge of modified diet concepts.
• Ensure timely meal service.
• Perform warewashing.
• Handle late meal service.
• Utilize good customer service skills.

What This Job Offers

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