Cook

St. Joseph's/Candler; Savannah (GA); On-site; USD 21,000 - 25,000; Full time

Job summary

St. Joseph's/Candler is seeking a hospital cook for Nutritional Services to prepare, service and store a variety of regular and modified diet foods for all areas served by the department.

Responsibilities include setting up tray lines and signage, storing backup food in proper holding cabinets, and placing meals for pick-up. Food must be cooked to avoid overcooking and to maintain safe serving temperatures; diets may be modified as needed and foods tasted to avoid over-seasoning.

Qualifications

• High school diploma preferred.
• 1–2 years cooking/food preparation experience preferred.
• Experience in healthcare or quantity food production preferred.

Responsibilities

• Set 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. Modified diets prepared appropriately.
• Safe food handling procedures used in the preparation, service, and storage of food.
• Patient, cafeteria, catering and physician lounge menus reviewed daily and food prepped for current and next days production needs. FIFO stock rotation.

Skills

Food preparation

Healthcare facility experience

Food service

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.