Hospital Culinary Lead – Patient Meals & Catering

adventhealth; Aurora; On-site; CAD 57,000 - 92,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

Life Insurance

Disability Insurance

PTO from Day One

403(b) Retirement Plan

Parental Leave

Career Development

Well-being Resources

Mental Health Resources

Pet Benefits

Job summary

AdventHealth in Aurora, CO is seeking an experienced hospital cook to prepare and cook high-quality meals for patients, café service, and catering events, following recipes and production sheets.

You will create and update menus with leadership to support dietary compliance, maintain clean and sanitary workspaces following HACCP, oversee production, portioning and batch cooking, and coordinate daily operations with the FANS Coordinator.

Qualifications

• Organizational and communication skills required.
• Ability to read and follow instructions.
• Strong English reading/writing abilities.

Responsibilities

• Prepare and cook meals for patients, café, and catering events.
• Create and update menus and production records with leadership to support dietary compliance and efficiency.
• Maintain clean and sanitary workspaces following HACCP guidelines and record temperatures accurately.
• Oversee food production activities, ensuring proper portioning, batch cooking, and adherence to culinary standards for patient and retail service.
• Coordinate daily operations and resolve issues by communicating with the FANS Coordinator and team.

Skills

Organizational

Verbal Interpersonal

Customer Relations

Read/Comprehend instructions

Follow verbal instructions

Keyboarding

Computer

Strong communication

English language

Basic computer skills

Education

High School Grad

Job description

AdventHealth in Aurora, CO is seeking an experienced hospital cook to prepare and cook high-quality meals for patients, café service, and catering events, following recipes and production sheets.

You will create and update menus with leadership to support dietary compliance, maintain clean and sanitary workspaces following HACCP, oversee production, portioning and batch cooking, and coordinate daily operations with the FANS Coordinator.