Cook - Days - PRN

Crisp Regional Hospital; Cordele (GA); On-site; USD 17,000 - 22,000; Full time

Job summary

Crisp Regional Hospital is seeking a Cook as an active member of the Nursing Home team. You will prepare and cook meals for residents, staff, and visitors, following established recipes and portion sizes to ensure quality and consistency.

Fewer requirements for licensure are needed; a high school diploma or GED is required, and applicants with little to no prior experience are considered. This role emphasizes safety, sanitation, and timely meal service.

Qualifications

• Requires high school diploma or GED.
• Experience: little to none; equal combination of education and training acceptable.
• Follows recipes and portion controls to ensure consistency.

Responsibilities

• Prepare, season, and cook foods for residents, employees, and visitors.
• Follow all recipes to ensure consistent quality.
• Maintain food temperatures and proper meal times.
• Label, date, and store leftovers properly; prevent spoilage.
• Follow sanitation standards and health codes; maintain clean work areas.
• Adhere to safety procedures when operating kitchen equipment.
• Perform other duties as assigned.

Skills

Food prep

Sanitation

Food safety

Teamwork

Education

High school diploma or GED

Job description

Under the direction of the Manager, Food Service, the Cook is an active member of the Nursing Home team that delivers long-term care consistent with the strategic vision, goals, philosophy, and direction of the Nursing Home and CRHS. Prepares, seasons and cooks’ food for residents, employees, and visitors.

Basic Qualifications:

• Education:

Requires a high school diploma or GED state certification.

• Experience:

Requires little to no work-related experience, or any equivalent combination of education, training, and experience.

• Licensure, Registrations & Certifications:

This job does not require any professional or technical licenses, registrations, or certifications.

• Follows all food production tallies, identifies portion sizes, products to produce, diets, counts and distribution appropriate to the tray-line and cafeteria.
• Follows all recipes to assure consistent product production quality.
• Ensures foods are prepared by the established mealtimes daily and served at appropriate temperatures.
• Uses proper roast procedures on all meat items to assure high quality and limited shrinkage/waste. Prepares all food products to established portion sizes.
• Ensures the quality of all prepared foods using sensory criteria to verify appearance, smell, and taste.
• Stores foods properly to prevent spoilage and waste, and ensures that stored foods are covered, labeled, and dated.
• Returns leftover stock to appropriate storage areas during shift.
• Uses leftover foods while maintaining product quality and nutritional value.
• Employs clean-as-you-go practices maintaining clean handling, preparation, cooking and storage areas, and clean cooking utensils, equipment and pots and pans.
• Follows sanitation standards and health codes.
• Ensures daily strict adherence by kitchen staff to personal hygiene policies, practices, and standards.
• Adheres to safety procedures when operating all kitchen equipment.
• Performs other job duties as assigned.

Equal Opportunity Employer
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