FN Cook, PRN, Days

Huntsville Hospital; Decatur (AL); On-site; USD 10,000 - 60,000; Full time

Job summary

An established industry player in healthcare is seeking a dedicated Cook/Prep Cook/Baker/Salad Prep to join their team. In this vital role, you will be responsible for preparing high-quality meals in accordance with food safety standards, ensuring that patients, staff, and visitors receive delicious and visually appealing food. Your expertise in cooking and food preparation will contribute to a caring and efficient food service environment. If you have a passion for culinary arts and a commitment to quality, this opportunity is perfect for you to make a meaningful impact in a supportive healthcare setting.

Qualifications

• Minimum one year of cooking experience in a large quantity setting preferred.
• ServeSafe certification is helpful.

Responsibilities

• Prepare food in accordance with standards and guidelines.
• Maintain sanitation of all equipment and work area.
• Cook and prep various foods for patients and staff.

Skills

Cooking

Food Preparation

Sanitation Practices

Knowledge of Modified Diets

Portion Control

Education

High School Diploma or equivalent

Tools

Cooking Equipment

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, our established policies and procedures as may be directed by the Clinical Dietitian, Dietary Manager and/or Dietary Director, to assure that quality food service is provided to patients, staff and visitors at all times.

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

Responsibilities

Key Responsibilities / Essential Functions

1. Follows directions and performs work according to departmental standards.
2. Demonstrates through actions, proper cooking, prepping, storage and serving of all foods.
3. Demonstrates through actions, knowledge of patient modified diets.
4. Demonstrates through actions, providing eye appealing and tasty foods at all times.
5. Maintains proper portion control by not over/under producing of foods.
6. Maintains sanitation of all equipment, food processes and work area at all times.
7. Demonstrates through actions proper usage of all equipment within Dietary Department and maintains all equipment according to the cleaning schedule.
8. Cooks' primary responsibilities include cooking of all meats, vegetables and foods for special functions.
9. Bakers' primary responsibilities include cooking of all breads, pies, desserts and special functions.
10. Prep Cook’s primary responsibilities include prepping all foods for the next day’s usage and assisting cooking during breaks of others.
11. Salad/Fruit Prep’s primary responsibilities include preparing salads, fresh fruits, Jell-O’s, sandwiches, etc.
12. All positions are primary but not limited to only these foods at times of shortage of labor.

Performs additional tasks as assigned.

Qualifications

Minimum Knowledge, Skills, Experience Required:

Minimum cooking experience in a large quantity setting of one year or more preferred. ServeSafe class would be helpful.

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