Hospital Cook: Therapeutic Diets & Patient Meals

AVALON MEDICAL DEVELOPMENT CORPORATION; Avalon (CA); On-site; USD 30,000 - 36,000; Full time

Job summary

Avalon Medical Development Corporation in Avalon, CA is seeking a hospital kitchen cook to prepare, cook, and serve meals per physician orders and approved menus. You will ensure safety, quality, and timely service to SNF and hospital patients, with attention to dietary requirements and cleanliness.

The role emphasizes adherence to food safety regulations, accurate portioning, collaboration with dietary staff, and readiness to lead in the Lead Cook's absence.

Qualifications

• Knowledge of institutional food preparation techniques in a hospital or SNF setting.
• Understanding of therapeutic and modified diets commonly used in acute and long-term care settings.
• Knowledge of kitchen sanitation, food safety, and infection prevention practices.

Responsibilities

• Prepare, cook, and serve meals in accordance with approved menus, standardized recipes, and dietary requirements.
• Prepare regular, therapeutic, and modified diets as ordered (including texture-modified and special diets).
• Ensure meals are portioned correctly, attractively presented, and served according to food safety and temperature standards.
• Deliver meals to patients or designated service areas as assigned.
• Follow all sanitation, infection control, and food safety regulations, including hand hygiene and proper food handling.

Skills

Food safety procedures

Institutional food prep

Dietary modification knowledge

Inventory management

Education

High School Diploma or equivalent

Some college or vocational training in food service

Job description

Avalon Medical Development Corporation in Avalon, CA is seeking a hospital kitchen cook to prepare, cook, and serve meals per physician orders and approved menus. You will ensure safety, quality, and timely service to SNF and hospital patients, with attention to dietary requirements and cleanliness.

The role emphasizes adherence to food safety regulations, accurate portioning, collaboration with dietary staff, and readiness to lead in the Lead Cook's absence.