Cook

Thibodaux Regional Medical Center; Thibodaux (LA); On-site; USD 32,000 - 42,000; Full time

Job summary

Thibodaux Regional Medical Center in Thibodaux, LA is seeking an experienced cook to prepare, season, and cook meals for patients, employees, and visitors. You will assist with patient and cafeteria tray lines as needed.

The role requires at least three years of healthcare or institutional food service, strong math for recipes, and clear written and spoken communication. HACCP principles and proper equipment use are expected, with attention to production schedules and budget controls.

Qualifications

• High school diploma preferred.
• Minimum three years institutional food service or health care cooking experience.
• Ability to calculate recipes and measure ingredients accurately.
• Effective oral and written communication.
• Familiar with HACCP and food safety practices.

Responsibilities

• Prepare cook’s unit for entrees and hot food production items.
• Prepare menu items following hospital recipes for patients, staff and visitors.
• Observe, evaluate and taste foods to adjust flavor or texture.
• Procure food items from storage areas.
• Assist with inventory controls to meet budget.
• Maintain a neat, orderly work area and clean equipment.
• Demonstrate proper storage, handling and holding of food per HACCP.
• Organize time and workload to meet production deadlines.
• Demonstrate proficiency with department competencies.

Skills

Numerical calculations

Effective communication

Food service equipment knowledge

Education

High school diploma

Job description

Responsible for preparing, seasoning, and cooking food for hospital patients, employees, and visitors and assists with patient and cafeteria tray line as need arises.

• Prepares cook’s unit for entrees and hot food production items.
• Prepares menu items following hospital recipes with regards to therapeutic requirements, amounts on production sheets for patients, staff and visitors.
• Observes, evaluates and tastes food being cooked to improve flavor or texture as needed.
• Procures food items from storage areas.
• Assists with inventory controls to conform to budget.
• Maintains a neat orderly work area and keeps cooking equipment clean to department standards.
• Demonstrates proper techniques in storage, handling and holding of food items produced (HACCP).
• Organizes time and workload to meet food production deadlines.
• Demonstrated proficiency with department related competencies.

Educational and/or Professional Qualifications:

• High school diploma preferred.

Previous Experience:

• A minimum of three years institutional food service or health care cooking experience.

Other Special Training/Skills:

• Numerical ability to calculate recipes and measure ingredients accurately.
• Communicate effectively in both oral and written form.
• Use and knowledge of institutional food service equipment.