FN Cook, PRN, Days

Huntsville Hospital Health System; Decatur (AL); On-site; USD 30,000 - 40,000; Full time

Job summary

An established industry player is seeking a dedicated Cook/Prep Cook/Baker/Salad Prep to join their team. This role is vital in ensuring high-quality food service for patients, staff, and visitors. The ideal candidate will have experience in large quantity cooking, demonstrating knowledge of food safety and sanitation practices. Responsibilities include cooking, food preparation, and maintaining cleanliness in the kitchen. If you're passionate about food service and want to make a difference in a healthcare environment, this opportunity is perfect for you.

Qualifications

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

Responsibilities

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

Skills

Cooking

Food Preparation

Sanitation Practices

Portion Control

Education

High School Diploma

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. This role may be directed by the Clinical Dietitian, Dietary Manager, and/or Dietary Director to ensure 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

• Follows directions and performs work according to departmental standards.
• Demonstrates proper cooking, prepping, storage, and serving of all foods through actions.
• Shows knowledge of patient modified diets through actions.
• Provides eye-appealing and tasty foods consistently.
• Maintains proper portion control to avoid over/under production of foods.
• Ensures sanitation of all equipment, food processes, and work areas at all times.
• Uses all equipment properly within the Dietary Department and maintains equipment according to the cleaning schedule.
• Cooks primary responsibilities: Cooking of all meats, vegetables, and foods for special functions.
• Bakers primary responsibilities: Baking all breads, pies, desserts, and foods for special functions.
• Prep Cook’s primary responsibilities: Prepping all foods for the next day’s use, and assisting with cooking during breaks of others.
• Salad/Fruit Prep’s primary responsibilities: Preparing salads, fresh fruits, Jell-O’s, sandwiches, etc.

All positions are primary but not limited to these foods during labor shortages.

Performs additional tasks as assigned.

Qualifications

Minimum Knowledge, Skills, and Experience Required:

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

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

Experience: [Details not provided in the original text]