Cook

Legacy Health•Vancouver, WA

1h•Onsite

About The Position

As a Cook at Legacy, you are responsible for preparing food that contributes to a memorable experience for patients, cafeteria guests, and special events. Your work directly supports the mission of making life better for those served by Legacy. The role involves bringing joy and nourishment through culinary skills.

Requirements

Experience or education in quantity food preparation.
Ability to prepare and coordinate food orders to support timely and efficient delivery to patients and special functions, according to department standardized recipes.
Demonstrated knowledge of food and food products.
Must be able to work various hours and locations based on business needs.
Must be able to bend, squat, stand, and walk for long periods of time.
Current Food Handler’s Certificate/Card for applicable County/State.

Nice To Haves

High school diploma or the equivalent

Responsibilities

Prepares hot and cold menu items for the cafeteria, patient therapeutic diets, and special functions, following department standardized recipes.
Ensures food is prepared to the highest standards of appearance, taste, temperature, and portion control, in line with prescribed therapeutic diets.
Performs meat fabrication, fish cutting, and sauce making.
Takes full responsibility for the quality of food products served.
Consistently follows standard portion sizes, cooking methods, and kitchen policies.
Complies with quality standards for food preparation, ensuring consistent and high-quality results.
Maintains a clean and sanitary workstation, including tables, shelves, grills, fryers, convection ovens, sauté burners, and refrigeration equipment.
Properly cleans and closes kitchen stations according to closing checklist requirements.
Prepares food items for grilling, sautéing, or other cooking methods.
Follows proper plate presentation and garnish setup for all dishes.
Assists others in closing the kitchen properly and supports team members when needed.
Actively participates in scheduled employee meetings and brings forward suggestions for process or kitchen improvements.
Performs other related tasks as assigned by the Executive Chef, Sous Chef, or manager-on-duty.