Cook

St. Joseph’s/Candler Health System; Savannah (GA); On-site; USD 19,000 - 29,000; Full time

Job summary

St. Joseph’s/Candler Health System in Savannah, GA is seeking a cook for the Nutritional Services Department. The role covers preparation, service, and storage of a broad range of regular and modified diet foods for patients, cafeteria, catering, and physician lounge needs.

The ideal candidate has 1–2 years of cooking and food service experience, preferably in healthcare or quantity food production, and a high school diploma. Safety and quality are essential in daily operations.

Qualifications

• High School Diploma preferred.
• 1–2 years cooking experience preferred.
• 1–2 years food service experience in healthcare or quantity food production preferred.

Responsibilities

• Sets up tray line and signage in cafeteria prior to service; stores back-up food in holding cabinet; places food in cabinet for pick-up.
• Prepares food to avoid overcooking and ensures proper serving temperature; tastes as needed and prepares modified diets appropriately.
• Uses safe food handling procedures in preparation, service, and storage of food.
• Reviews patient, cafeteria, catering, and physician lounge menus daily; preps food for current and next day's production; maintains FIFO supplies.

Skills

Cooking

Food preparation

Food service

Education

High School Diploma

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.

Learn more about the many benefits available to SJ/C co-workers. From wellness programs and insurance options to child care and housing opporunities, SJ/C invests in the health and well-being of our co-workers in many ways.