Per Diem Hospital Cook

Cottage Hospital•Haverhill, NH

11h•Onsite

About The Position

Cottage Hospital is seeking a Per Diem Cook to join our Dietary Services team. This position is responsible for preparing and producing meals for patients, employees, visitors, and special hospital functions while maintaining established meal schedules, food quality standards, and regulatory requirements. The Cook oversees kitchen operations during assigned shifts, assists with staff supervision and training, and is cross-trained in all dietary department functions. This role interacts regularly with patients, staff, visitors, and community members and serves as an important representative of Cottage Hospital's commitment to exceptional patient care and service.

Requirements

Knowledge of food safety and sanitation practices required.
Ability to work independently and prioritize tasks in a fast-paced environment.
Strong customer service and communication skills.
Ability to supervise and support dietary staff during assigned shifts.

Nice To Haves

Previous commercial, institutional, restaurant, healthcare, or school food service cooking experience preferred.

Responsibilities

Prepare, cook, and serve meals according to established menus, recipes, dietary requirements, and meal schedules.
Ensure all food is prepared with attention to quality, appearance, consistency, and proper serving temperatures.
Follow HACCP food safety guidelines and all food handling, storage, labeling, and temperature monitoring requirements.
Supervise and assist dietary staff in food preparation, tray service, and dishwashing operations.
Train and support new dietary employees and provide guidance during assigned shifts.
Review patient trays for accuracy and ensure dietary restrictions and preferences are appropriately followed.
Deliver meals to patients and provide courteous customer service while responding to reasonable food requests.
Minimize food waste through effective inventory management, proper stock rotation, and creative utilization of approved leftovers.
Assist with menu planning by recommending specials and cost-conscious meal options that enhance menu variety.
Maintain production records and monitor food usage to support budget and waste reduction goals.
Order food and supplies as needed and communicate inventory shortages promptly.
Operate kitchen equipment safely and report maintenance concerns when identified.
Maintain a clean, organized, and sanitary work environment in accordance with hospital and regulatory standards.