Cook - Healthcare

Thomas Cuisine•Denver, CO

1d•Onsite

About The Position

Are you someone who finds joy in creating delicious meals and believes that kindness belongs in every kitchen? We’re looking for a Cook who brings not only strong culinary skills but also warmth, positivity, and a genuine passion for serving others. In this role, you’ll prepare fresh, high-quality meals with precision and pride—always keeping food safety and HACCP standards top of mind. You’ll follow recipes with care, manage your time effectively, and contribute to a kitchen culture built on respect, collaboration, and compassion. This position serves a Child & Adolescent Eating Disorder Unit, where care, consistency, and sensitivity are essential. The ideal candidate will be mindful of the impact of food service within a clinical setting and committed to supporting a respectful, patient-centered environment.

Requirements

High School Diploma/GED
Minimum two (2) years of hospital, institutional, or restaurant cooking experience to include food preparation
Demonstrated knowledge of and skill in safe and effective operation of standard foodservice equipment
Adaptability
Strong customer service and oral communication skills
Strong planning, problem solving, and teamwork skills
High energy levels and self-motivation
Multi-tasking abilities
The ability to work mornings, evenings, holidays, weekends as needed
ServSafe® Certification and State Food Handlers Card
Ability to pass a criminal background check and drug screen

Responsibilities

Review menus and assemble all items needed for preparation.
Follow standard recipes and production sheets to achieve nutritious, high-quality, cost-effective meals.
Follow recipes and adhere to portion control with precision (highly important).
Evaluate food preparation and recommends changes to improve operations.
Follow kitchen opening/closing procedures and handle food and equipment following sanitation and safety practices.
Assist with training new Food Service personnel.
Report repairs and maintenance needs to the Supervisor.
Meet time deadlines for tray line, cafeteria service, and catering.
Utilize progressive cooking procedures to ensure optimum quality products.
Utilize appropriate garnishing and food presentation techniques to ensure optimum quality.
Follow daily prep and pull schedules as indicated in guidelines.
Weigh and measure ingredients for the following day's production, keeping food refrigerated as needed and using proper thawing procedures.
Document supply acquisitions appropriately, both when ordering and removing items from the storeroom.
Rotate supplies and maintain an orderly inventory at a minimum per level.
Ensure the safety of food prepared by following safe sanitary food handling practices—hot food hot and cold food cold.
Follow specified cleaning procedures for all cooking equipment. Utilize proper food storage practices—cover, label, and date.
Perform other duties as assigned.