Hospital Cook

Riverview Regional Medical Center, LLC; Gadsden (AL); Presencial; USD 32.000 - 42.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Health, dental, and vision insurance

Paid vacation, sick time and holidays

Bereavement leave, FMLA and other LEAV

Employer 401K options

Tuition reimbursement

Life, disability insurance

Many other benefits

Descripción de la vacante

Riverview Regional Medical Center, LLC in Gadsden, AL is seeking a Hospital Cook to join our hospital cafeteria team. This full-time role supports staff, patients, and visitors by preparing meals that meet dietary requirements and safety standards. You will collaborate with dietitians, manage inventory, keep the kitchen clean, and follow sanitation guidelines to ensure nutritious, well-prepared meals and patient satisfaction.

Shifts available: Days. Hours: Variable Hours, Day.

Formación

• Two (2) years experience in food service, preferred in commercial or institutional cooking.
• Knowledge of therapeutic diets is desired.

Responsabilidades

• Cook meals according to recipes, portion sizes, and dietary guidelines.
• Prepare specialized diets for patients with specific medical or dietary needs.
• Collaborate with dietitians and food service managers to develop menus that are balanced and compliant with hospital policies.

Conocimientos

Food service experience

Therapeutic diets knowledge

Descripción del empleo

Overview

Shifts Available: Days

Employment Type: Full-time

Hours: Variable Hours, Day

Location: Riverview Regional Medical Center - Gadsden, AL

We are seeking a Hospital Cook , sometimes referred to as our Food Service Cook . The Hospital Cook will work in our hospital cafeteria, responsible for p repar ing meals to staff, patients, and visitors while ensuring they meet dietary requirements and safety standards. The Food Service Cook will c ollaborate with dietitians to create menus, manage inventory, and maintain a clean, compliant kitchen environment. Their role is vital in supporting patient health and satisfaction through nutritious, well-prepared meals.

Responsibilities

• C ook meals according to recipes, portion sizes, and nutritional guidelines provided by dietitians
• P repare specialized diets for patients with specific medical or dietary needs, such as low-sodium, diabetic-friendly, or pureed foods
• Collaborate with dietitians and food service managers to develop menus that are balanced, appealing, and compliant with hospital policies and patient requirements
• F ollow strict sanitation guidelines to prevent contamination and ensure food safety
• C lean and maintain kitchen equipment, utensils, and work areas
• M onitor inventory and order ingredients to ensure an adequate supply of fresh and necessary items
• P roperly store food to maintain quality and comply with health regulations

Qualifications

• Two (2) years experience in food service with commercial, institutional cooking experience preferred.
• Knowledge of therapeutic diets desired.

Here are some of the benefits of working at Prime Healthcare

• Health, dental, and vision insurance options
• Paid vacation, sick time and holidays
• Bereavement leave, FMLA and other leave options
• Employer 401K options
• Tuition reimbursement options
• Life, disability, and other insurance options
• Many other amazing benefits

Full benefits at Prime Healthcare: https://www.primehealthcare.com/careers/benefits/

Employment Status

Full Time

Shift

Variable

Equal Employment Opportunity

Company is an equal employment opportunity employer. Company prohibits discrimination against any applicant or employee based on race, color, sex, sexual orientation, gender identity, religion, national origin, age (subject to applicable law), disability, military status, genetic information or any other basis protected by applicable federal, state, or local laws. The Company also prohibits harassment of applicants or employees based on any of these protected categories. Know Your Rights: https://www.eeoc.gov/sites/default/files/2022-10/EEOC_KnowYourRights_screen_reader_10_20.pdf