Under the direct supervision of Chef and the Nutritional Services Supervisor, the cook will prepare, season and cook food for hospital patients, staff and visitors.
Job Functions:
- 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 or roasting
- Carves meat, fish and fowl into individual servings according to menu combinations and patient diet orders
- Tests foods being cooked to ensure proper temperature. Adjusts heat controls as necessary
- Improves flavor and texture of food by adding ingredients or seasonings
- Observes infection control practices at all times; practices proper handwashing techniques
- 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
- Performs other duties as assigned.
Regulatory Requirements
- High school graduate or equivalent
- Previous experience in hospital food preparation preferred
- Previous cook experience preferred