Cook I

Cobre Valley Regional Medical Center; Globe (AZ); On-site; USD 32,000 - 42,000; Full time

Job summary

Cobre Valley Regional Medical Center is seeking a Food Service Cook to prepare, season and cook meals for patients, staff and visitors following established recipes. The role emphasizes compliance with hospital procedures and regulatory requirements while supporting efficient food service.

Ideal candidates will have a High School diploma or equivalent, a valid Food Handlers card, and at least one year of institutional cooking experience, with strong reading, writing, and communication skills to

Qualifications

• High School diploma or equivalent is required.
• Food Handlers card issued by the County is required.
• One year minimum institutional cooking experience.
• Ability to read and comprehend simple instructions, short correspondence and memos.
• Ability to write simple correspondence.

Responsibilities

• Prepare, season, and cook for hospital patients, employees, and visitors following standard recipes and procedures.
• Adhere to hospital mission, philosophy, and regulatory requirements in all aspects of performance.
• Ensure efficient and profitable food service.
• Comply with applicable regulatory requirements for food service.

Skills

Reading comprehension

Writing ability

Verbal communication

Mathematical skills

Following instructions

Problem solving

Customer service

Education

High School diploma or equivalent

Job description

Under general supervision, prepares, seasons, and cooks for the hospital patients, employees, and visitors following standard recipes, practices, procedures and complying with regulatory requirements. The Food Service Cook adheres to the principles, philosophy and mission of Cobre Valley Regional Medical Center in all aspects of job performance. Ensure an efficient and profitable food service.

Qualifications

• High School diploma or equivalent
• Must possess a Food Handlers card issued from the County.
• One year minimum institutional cooking required.
• Ability to read and comprehend simple instructions, short correspondence and memos.
• Ability to write simple correspondence.
• Ability to effectively present information in one-on-one and small group situations to customers, clients and other employees of the organization.
• Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals.
• Ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions.
• Ability to deal with problems involving a few concrete variables in standardized situations