Early-Morning Hospital Kitchen Lead Full-Time Cook

Vantage Point Behavioral Health Hospital; Fayetteville (AR); On-site; USD 22,000 - 25,000; Full time

Job summary

Vantage Point Hosptital is seeking a Full Time Cook to support hospital dining services in Fayetteville, AR. This role emphasizes preparing meals according to approved menus and coordinating related food service tasks.

Responsibilities include cooking, supervising assistants, maintaining cleanliness, taking inventory, and collaborating with leadership or a dietitian to ensure nutritious menus. A high school diploma is preferred and ServSafe certification is required where applicable.

Qualifications

• High school diploma or equivalent preferred.
• Two or more years of institutional food service experience preferred.
• Additional culinary education or training preferred.
• ServSafe or similar food safety certification required where mandated.

Responsibilities

• Cook and prepare food according to approved menus.
• Direct activities of workers who assist in preparing and serving meals.
• Clean and inspect equipment, kitchen appliances and work areas to ensure cleanliness and functional operation.
• Take inventory of supplies and equipment.
• Work with Food Service leadership or Dietitian to ensure menus are varied, nutritionally balanced and appetizing.
• Coordinate food production, cleaning, maintenance, and inventory control activities.
• Ensure compliance with established policies, quality standards, cost parameters, and applicable regulatory requirements.

Skills

Food safety awareness

Attention to detail

Team collaboration

Education

High school diploma or equivalent

Culinary training preferred

2+ years institutional food service experience

Tools

ServSafe Certification

Job description

Vantage Point Hosptital is seeking a Full Time Cook to support hospital dining services in Fayetteville, AR. This role emphasizes preparing meals according to approved menus and coordinating related food service tasks.

Responsibilities include cooking, supervising assistants, maintaining cleanliness, taking inventory, and collaborating with leadership or a dietitian to ensure nutritious menus. A high school diploma is preferred and ServSafe certification is required where applicable.