FN Cook, Full Time, Days

Huntsville Hospital Health System; Decatur (AL); On-site; USD 28,000 - 36,000; Full time

Job summary

Huntsville Hospital Health System is seeking a Cook/Prep Cook/Baker/Salad Prep who will prepare quality food for patients and staff while maintaining high standards of sanitation. The role involves cooking, baking, and prepping various food items according to set guidelines. Candidates should have experience in large-quantity cooking and a high school diploma or equivalent.

Qualifications

• At least one year of cooking experience in a large-quantity setting preferred.
• ServSafe certification is helpful.
• Must be able to read, write, and communicate effectively.

Responsibilities

• Prepare food in accordance with safety standards and regulations.
• Maintain sanitation of equipment and work areas.
• Cook and prep foods for various functions.

Skills

Cooking

Sanitation

Food Preparation

Communication

Education

High School Diploma or equivalent

Job description

Overview

Job Summary: The primary purpose of the Cook/Prep Cook/Baker/Salad Prep position is to prepare food in accordance with current applicable federal, state, and local standards, guidelines, and regulations, as well as our established policies and procedures. The role is directed by the Clinical Dietitian, Dietary Manager, and/or Dietary Director to ensure quality food service for patients, staff, and visitors at all times.

Demonstrates through behavior Decatur Morgan Hospital’s mission, vision, and values.

Responsibilities

Key Responsibilities / Essential Functions

• Follow directions and perform work according to departmental standards.
• Properly cook, prep, store, and serve all foods, demonstrating knowledge of patient modified diets.
• Provide eye-appealing and tasty foods consistently.
• Maintain proper portion control to avoid over/under production of foods.
• Ensure sanitation of all equipment, food processes, and work areas at all times.
• Use all equipment properly within the Dietary Department and maintain equipment according to the cleaning schedule.
• Cooks primary responsibilities: cooking all meats, vegetables, and foods for special functions.
• Bakers primary responsibilities: baking breads, pies, desserts, and preparing for special functions.
• Prep Cook’s primary responsibilities: prepping foods for the next day’s use and assisting with cooking during breaks.
• Salad/Fruit Prep’s primary responsibilities: preparing salads, fresh fruits, Jell-O, sandwiches, etc.
• All positions are primary but not limited to these foods during labor shortages.
• Perform additional tasks as assigned.

Qualifications

Minimum Knowledge, Skills, and Experience Required:

At least one year of cooking experience in a large-quantity setting is preferred. ServSafe certification is helpful.

Education: High School Diploma or equivalent. Must be able to read, write, and communicate effectively.

Experience: [Further details needed]