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Cook

Position Title:  Cook                                                                                       

Status: Full- Time

Position Summary:  Under the direct supervision of the Nutritional Services Supervisor, the cook prepares, seasons, and cooks food for hospital patients, staff, and visitors.

MAJOR DUTIES AND RESPONSIBILITIES:

  • Determines types and quantities of meats, vegetables, and soups to be prepared by reviewing planned menus.
  • Determines amount of foods needed to meet weekly menus and submits order to

Nutritional Services Supervisor.

  • Ensures meals are ready at specified times.
  • Consults with Nutritional Services Supervisor regarding use of left-overs.
  • Consults Registered Dietitian on modified diets, as necessary.
  • Supervises Nutritional Services workers when washing, trimming, or preparing food.
  • Measures and mixes ingredients according to approved recipes, using blenders, mixers,

grinders, slicers, etc.

  • Makes sauces, soups, stews, casseroles, and desserts meeting established dietary
  • guidelines.
  • Cooks meat, fish, and fowl in a variety of ways such as baking, roasting, broiling, and

steaming.

  • Carves meat, fish, and fowl into individual servings according to menu combinations and

patient diet orders.

  • Tests foods being cooked to appropriate temperatures. Adjusts heat controls as

necessary.

  • Improves flavor and texture of food by adding ingredients or seasonings.
  • Observes infection prevention and control practices at all times.
  • Maintains kitchen in a clean, neat, and organized manner.
  • Performs all aspects of patient care in an environment that optimizes patient safety and

reduces the likelihood of medical/health care errors.

  • Supports and maintains a culture of safety and quality.
  • Performs other duties as assigned by management.

PROFESSIONAL REQUIREMENTS:

  • Completes annual education requirements.
  • Maintains regulatory requirements, including all federal, state, local regulations, and
  • accrediting organization standards.
  • Maintains and ensures patient confidentiality at all times.
  • Reports to work on time and as scheduled; completes work within designated time.
  • Wears identification while on duty; uses computerized punch time system correctly.
  • Completes in services and returns in a timely fashion.
  • Represents the organization in a positive and professional manner.
  • Complies with all organizational policies regarding ethical business practices.
  • Communicates the mission, ethics, and goals of the hospital, as well as the focus

statement of the department.

REGULATORY REQUIREMENTS:

  • High school graduate or equivalent.
  • Previous experience in hospital food preparation.
  • Basic computer knowledge.
  • Have ability to calculate measurements in recipes to increase or decrease servings.
Job Category: Food Services
Job Type: Full Time
Job Location: Hospital Williamson

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