Cook

sturdymemorial; Attleboro (MA); On-site; USD 42,000 - 56,000; Full time

Job summary

sturdymemorial is seeking a culinary professional to prepare, cook, and serve meals in a healthcare environment. You will follow standardized recipes, accommodate therapeutic diets, and ensure portions and sanitation meet standards.

We require 1–3 years of cooking or food service experience, strong organizational skills, and effective communication with patients and staff. Prior healthcare experience is a plus, and commitment to quality and teamwork is essential.

Qualifications

• Minimum of 1–3 years of cooking or food service experience.
• Knowledge of food safety, sanitation, and infection prevention standards.
• Strong organizational skills with the ability to prioritize tasks in a fast-paced environment.
• Effective verbal and written communication with patients, visitors, and coworkers.
• Demonstrated commitment to food quality, customer service, and teamwork.

Responsibilities

• Prepare, cook, and serve a variety of food items per recipes, production schedules, and dietary requirements.
• Ensure meals are prepared and presented in compliance with quality, portion control, sanitation, and safety standards.
• Review menus, production sheets, and diet orders for accurate patient meals.
• Prepare foods to accommodate therapeutic diets, allergies, and special dietary needs as directed by Dietitians and leadership.
• Operate and maintain kitchen equipment safely and efficiently.
• Maintain cleanliness and sanitation of kitchen, prep areas, equipment, and storage per regulatory standards.
• Monitor food temperatures, storage, and product quality to ensure safety.
• Assist with receiving, storing, rotating, and inventorying food and supplies.
• Collaborate with Food Service team to support efficient meal production and customer satisfaction.
• Assist with catering, special functions, and departmental events as assigned.
• Maintain compliance with organizational policies, food safety standards, and infection prevention practices.
• Participate in departmental training, quality improvement initiatives, and ongoing competency development.
• Provide excellent customer service to patients, visitors, and colleagues in a professional, respectful environment.

Skills

Strong culinary skills

Food safety knowledge

Organizational skills

Verbal & written communication

Teamwork

Commitment to food quality & customer

Education

High school diploma or equivalent

Culinary arts program or equivalent training

Job description

Scheduled Weekly Hours: 0 -

Education/Training

High school diploma or equivalent

Successful completion of a culinary arts program, vocational culinary training, or equivalent combination of education and experience preferred

Licenses/Certification

Allergen Awareness Certification required or obtained within one (1) year of hire.

ServSafe Certification preferred

Required Qualifications and Skills

• Minimum of one (1) to three (3) years of cooking or food service experience.
• Strong culinary skills and knowledge of food preparation techniques
• Knowledge of food safety, sanitation, and infection prevention standards
• Strong organizational skills with the ability to prioritize tasks and manage multiple responsibilities in a fast-paced environment.
• Effective verbal and written communication skills and the ability to work collaboratively with patients, visitors, and coworkers
• Demonstrated commitment to food quality, customer service, and teamwork.

Preferred Qualifications and Skills

• Culinary Arts degree or formal culinary training
• Previous experience in healthcare, hospital, long-term care, or institutional food service environment.
• Experience preparing therapeutic and specialized diets.
• Experience operating commercial kitchen equipment and production systems.
• Knowledge of dietary restrictions, allergen management, and food service regulations.
• Ability to adapt to changing priorities while maintaining quality and service standards.

Essential Job Functions

• Prepare, cook, and serve a variety of food items in accordance with standardized recipes, production schedules, and dietary requirements.
• Ensure meals are prepared and presented in compliance with food quality, portion control, sanitation, and safety standards.
• Review menus, production sheets, and diet orders to ensure accurate meal preparation for patients, visitors, and staff.
• Prepare foods to accommodate therapeutic diets, allergies, and special dietary needs as directed by Dietitians and Food Service leadership.
• Operate and maintain kitchen equipment safely and efficiently.
• Maintain cleanliness and sanitation of kitchen, food preparation areas, equipment, and storage locations in accordance with regulatory standards.
• Monitor food temperatures, storage conditions, and product quality to ensure food safety compliance.
• Assist with receiving, storing, rotating, and inventorying food and supplies using established procedures.
• Collaborate with Food Service team members to support efficient meal production, service, and customer satisfaction.
• Assist with catering, special functions, and departmental events as assigned.
• Maintain compliance with organizational policies, food safety standards, infection prevention practices, and regulatory requirements.
• Participate in departmental training, quality improvement initiatives, and ongoing competency development.
• Provide excellent customer service to patients, visitors, and colleagues while maintaining a professional and respectful work environment.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, and responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Age and Diversity Related Criteria

Consistently treats patients, colleagues, and visitors with dignity and respect, while being sensitive to the differing needs of all age groups, backgrounds, characteristics, and cultures.

Ability to Fulfill Job Expectations

Must have the ability to perform the essential functions of the position, including required work hours, locations, and physical demands, without posing a direct threat to the health and safety of themselves or other individuals in the workplace, and with or without reasonable accommodation.

Physical Demands

• Ability to stand and walk for extended periods throughout the workday.
• Ability to bend, stoop, reach, kneel, crouch, and perform repetitive motions associated with food preparation and kitchen operations.
• Ability to lift, carry, push, and pull up to 50 pounds and move food products, equipment, and supplies using appropriate body mechanics.
• Ability to safely operate commercial kitchen equipment, utensils, and machinery.
• Ability to use hands and fingers for food preparation, cooking, cleaning, and documentation tasks.
• Ability to read recipes, production records, menus, and food serv