Cook (FT) - Reidsville, GA
About The Position
The Cook prepares and cooks nutritious, high-quality meals for patients, staff, and visitors in accordance with physician-ordered diets, food safety regulations, and hospital standards. The role supports patient care by ensuring meals are safe, timely, and meet therapeutic and nutritional requirements. The Cook prepares and portions food according to standardized recipes and production schedules; follows therapeutic, modified, and texture-altered diets; and observes food safety, sanitation, infection control, allergy-awareness, and confidentiality requirements. The role may assist with tray line operations and patient meal service, maintain kitchen cleanliness and inventory, and safely operate kitchen equipment. The position requires the ability to stand for extended periods, lift up to 40–50 pounds, and work in a hot, fast-paced kitchen. Work schedules may include early mornings, evenings, weekends, and holidays.
Requirements
- Knowledge of cooking techniques, food safety, and sanitation practices.
- Ability to follow recipes and dietary guidelines accurately.
- Strong time-management and organizational skills.
- Ability to work effectively in a team environment.
- Customer-service skills and sensitivity to patient needs.
- Ability to stand for extended periods.
- Ability to lift up to 40–50 pounds.
- Ability to work in hot, fast-paced kitchen environments.
Nice To Haves
- High school diploma or GED.
- Previous cooking experience in healthcare, institutional, or commercial kitchens.
- Food Handler’s Permit or ServSafe Certification (preferred or required per facility).
- HACCP training (preferred or required per facility).
Responsibilities
- Prepare, cook, and portion food items according to standardized recipes and production schedules.
- Follow physician-prescribed therapeutic, modified, and texture-altered diets.
- Comply with food safety, sanitation, and infection control standards, including FDA Food Code, HACCP, and Joint Commission requirements.
- Maintain proper food temperatures, labeling, and storage practices.
- Assist with tray line operations and patient meal service as assigned.
- Taste, test, and evaluate food quality before service.
- Maintain cleanliness of kitchen equipment, utensils, and work areas.
- Safely operate kitchen equipment such as ovens, steamers, grills, slicers, and kettles.
- Monitor inventory levels and notify the supervisor of shortages.
- Follow allergy-awareness and special dietary restriction protocols.
- Adhere to HIPAA confidentiality standards when interacting with patients.
- Comply with hospital policies, infection control practices, and OSHA regulations; use personal protective equipment properly.
- Prepare meals that meet quality, safety, and nutritional standards and contribute to patient satisfaction and hospital service excellence.
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
High school or GED
