Cook

St. Joseph's/Candler; Savannah (GA); On-site; USD 32,000 - 45,000; Full time

Job summary

St. Joseph's/Candler in Savannah, GA is seeking a cook for the Nutritional Services Department responsible for preparing, serving, and storing a wide variety of regular and modified diet foods across all hospital areas.

The role emphasizes safe food handling, proper serving temperatures, and daily menu review for patient, cafeteria, catering and physician lounge needs, with preference for a high school diploma and 1–2 years of cooking or food service experience in healthcare or quantity food

Qualifications

• High School Diploma preferred.
• 1-2 years cooking/food preparation experience preferred.
• 1-2 years food service experience, healthcare facility or quantity food production preferred.

Responsibilities

• Sets up tray line and signage in cafeteria prior to service; stores backup food in proper holding cabinet; places food in holding cabinet for pickup.
• Food is prepared to avoid overcooking and ensures proper safe serving temperatures; modified diets prepared appropriately.
• Safe food handling procedures used in preparation, service, and storage of food.
• Menus for patient, cafeteria, catering and physician lounges reviewed daily; food prepped for current and next day production; supplies obtained using FIFO.

Skills

Cooking

Food preparation

Food service

Modified diets

Education

High School Diploma - Preferred

Job description

The cook is responsible for the preparation, service and storage of a wide variety of regular and modified diet foods for all areas served by the Nutritional Services Department.

Education

• High School Diploma - Preferred

Experience

• 1-2 Years Cooking, food preparation - Preferred
• 1-2 Years Food service, preferably in a healthcare facility and/or quantity food production setting - Preferred

License & Certification

• None Required

Core Job Functions

• Sets up tray line and signage in cafeteria prior to beginning of service. Stores back up food in proper holding cabinet. Places food in holding cabinet for pick-up.
• Food is prepared to avoid overcooking and insure proper safe serving temperature. Food is tasted as necessary using proper tasting technique to avoid over seasoning. Modified diets are prepared appropriately.
• Safe food handling procedures are used in the preparation, service, and storage of food.
• Patient, cafeteria, catering and physician lounge menus are reviewed on a daily basis and food is prepped for current and next days production needs. Obtains necessary supplies utilizing first in first out stock rotation.