Cook Health Care

FMG - Food Management Group, Inc.; Vidalia (LA); On-site; USD 17,000 - 22,000; Full time

Job summary

FMG - Food Management Group, Inc. is seeking a hospital cook to prepare meals for patients, staff, and guests under the supervision of the Food Services Director.

The role includes assisting with the Food Service Department in the Director's absence and ensuring high standards of food quality and safety. The position requires the ability to read and follow written instructions, knowledge of food preparation, and the capacity to coordinate cooking timelines while maintaining sanitation and safety

Qualifications

• Must read, write, and perform simple calculations.
• Familiar with foods and preparation methods.
• Knowledge of cooking temperatures and yield control.
• Experience in kitchen management and sanitation principles.

Responsibilities

• Review menus to determine quantities of meats, vegetables, soups, salads, and desserts.
• Plan cooking schedule to ensure meals are ready at specified times.
• Prepare, season, and cook food items for each meal.
• Assess flavor, texture, and temperature and adjust as needed.
• Supervise others and assist on serving line.
• Maintain cleanliness and safety in the cooking area.
• Observe hospital and dietary dress codes.

Skills

Reading and writing

Basic math and calculations

Food safety and sanitation

Cooking techniques

Teamwork and supervision ability

Education

Two years training or experience in large scale institutional food preparation

Job description

Must have a clean background and be able to pass drug screens.

Summary

Under the supervision of the Food Services Director, the cook is responsible for the preparation of food for patients, employees, and guests. Also responsible for the general supervision of the Food Service Department in the absence of the Food Service Director.

Reporting Relationships

• Immediate Supervisor: Dietary Coordinator B. Supervision Exercised: None
• Interrelationships: Facility personnel, patients, patient family members, guests, and vendors.

Required Knowledge, Skills and, Abilities

• Must be able to read and write and make simple calculations, and follow written and oral instructions.
• Must be thoroughly familiar with foods and preparation methods.
• Must know the proper methods and cooking temperatures for best utilization and yield of meats and other foods.
• Must be able to space and time the cooking of vegetables so that their nutritional quality, flavor, and appearance are preserved by not having to hold them too long before the service.
• Two (2) years of training or experience in large scale commercial or institutional food preparation.
• Must have had some formal or on the job training in food preparation in cooking, estimating quantities for food needed, in requisitioning and storage of food and supplies, in general, kitchen management, and in principles and management of sanitation and safety in handling food and equipment.

Duties and Accountabilities

The following description covers the most significant duties performed but does not exclude other work assignments not mentioned.

• Reviews menus to determine type and quantities of meats, vegetables, soups, salads, and desserts to be prepared. Follows production sheet from the Food Service Director.
• Plans cooking schedule in conjunction with Director to ensure that food will be ready at specified times. Confers with Director regarding modified diet preparations and use of leftovers.
• Prepares cooking and seasoning of food items for each meal.
• Measures and mixes ingredients according to the recipe, using a variety of kitchen utensils and equipment such as blenders, mixers, grinders, and slicers to make sauces, soups, stews, casseroles, and desserts.
• Bakes, roasts, broils and steams meats, fish and other foods.
• Observes and tastes foods being cooked and adds ingredients or seasoning to improve flavor or texture as needed.
• Procures foodstuff from refrigerator, freezer or other storage areas.
• Carves portions of meat, fish, and fowl for individual servings. Portions servings according to menu combinations or orders for patients.
• Preparation of all food in sufficient quantities to cover all service requirements.
• Tests food being cooked by testing, smelling and/or using a food thermometer to determine that it is cooked. Adjusts heat controls and timers on ovens, grills, etc. As required.
• Checks temperatures of the food prepared to ensure proper temperatures for service.
• Assists by placing weekly food and supply orders accurately by guidelines established by the Food Service Director.
• Ability to supervise and work cooperatively with others.
• Provides assistance on serving line.
• Maintains the cooking area in a clean, neat, and orderly manner.
• Always observe the hospital and dietary dress codes.
• Responds to changes in workload schedule as necessary; continually uses time in a productive manner.

Additional Requirements

• Must pass criminal background and drug test.
• Must have transportation.
• Must be ready for immediate hire pending background and drug test.