Cook - Full Time - Days

Crisp Regional Health Services; Cordele (GA); On-site; USD 28,000 - 36,000; Full time

Job summary

Crisp Regional Health Services in Cordele, GA is seeking a dedicated kitchen worker to support daily meal production, portion control, and quality standards. You will follow recipes, prepare foods on schedule, and ensure proper storage.

The role requires a high school diploma or GED and 1–2 years of related experience; Safe Serve certification preferred. Emphasis on hygiene, safety, and sanitation in a fast-paced hospital cafeteria environment.

Qualifications

• Education: High school diploma or GED or equivalent demonstrated ability.
• Experience: 1–2 years of work-related experience or equivalent combination of education, training, and experience.
• Licensure, Registrations & Certifications: Safe Serve Certification Preferred.

Responsibilities

• Follows production tallies and identifies portion sizes and diets for tray-line and cafeteria.
• Follows recipes to ensure consistent product quality.
• Prepares foods to established mealtimes and serves at proper temperatures.
• Uses proper roast procedures to ensure high quality and minimize waste.
• Prepares all food products to established portion sizes.
• Ensures quality with sensory checks of appearance, smell, and taste.
• Stores foods properly; keeps items labeled, dated and covered.
• Monitors ingredient stock and notifies manager when low.
• Handles leftovers safely and preserves nutrient value.
• Maintains clean-as-you-go practices and sanitation standards.
• Ensures personal hygiene policies and safety with equipment.
• Performs other duties as assigned.

Education

HS Diploma or GED

1-2 years experience

Job description

Basic Qualifications

• Education: Requires a high school diploma or GED state certification or similar demonstrated ability.
• Experience: Requires one to two years of work-related experience, or any equivalent combination of education, training, and experience.
• Licensure, Registrations & Certifications: Safe Serve Certification Preferred.

Essential Job Responsibilities

• 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 on a daily basis 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.
• Reviews ingredient inventory to ensure all items are in stock, and notifies Manager, Production on low stock ingredients.
• Returns leftover stock to appropriate storage areas during shift and 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.