FN Cook - HK - Food Services - FT - Shift Varies

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

Job summary

Huntsville Hospital seeks a dedicated food service worker to prepare all foods for patient meals and cafeteria service. You will handle breakfast, lunch, and dinner, including meats, vegetables, and modified diets, following recipes and safety guidelines.

Applicants should have HS/GED or higher; experience in a high-volume kitchen and strong customer service skills are preferred to ensure quality and patient satisfaction.

Qualifications

• Education/Licensure: HS/GED preferred.
• Experience: Food preparation in high-volume setting preferred; supervisory experience strongly preferred.
• Abilities: Excellent communication and customer service; strong organizational skills; ability to follow recipes and safety standards.

Responsibilities

• Prepare all foods for meal service for patients and cafeteria, including breakfast, lunch, and dinner.
• Follow written recipes and adhere to dietary requirements and modified diets.
• Maintain sanitation, food handling, and equipment safety per regulations.

Skills

Customer service

Organizational skills

Problem solving

Food safety

Education

HS/GED preferred

Job description

Performs all functions in relationship to preparing all foods for meal service for patients and cafeteria. This includes breakfast, lunch, supper, all meats, vegetables, modified diets, special functions and any other food items as directed.

Responsibilities

Performs all functions in relationship to preparing all foods for meal service for patients and cafeteria. This includes breakfast, lunch, supper, all meats, vegetables, modified diets, special functions and any other food items as directed.

Qualifications

Education/Licensure: HS/GED preferred.

Experience: Food preparation experience in a high volume setting preferred. Supervisory experience strongly preferred.

Additional Skills/Abilities: Excellent communication and customer service skills required. Must have strong organizational skills with the ability to solve problems independently. Must be knowledgeable of and able to follow the standards of federal, state and regulatory agencies and JCAHO for sanitation, food preparation and handling. Must have knowledge of cooking methods and procedures, safe food handling techniques and all kitchen equipment. Must be able to follow directions of written recipes. Must be able to properly identify patients and maintain confidentiality.