Hospital Dietary Cook | Menu Planning & Food Safety

Gritman Medical Center Inc.; Moscow (ID); On-site; USD 21,000 - 30,000; Full time

Job summary

Gritman Medical Center, Inc. in Moscow, Idaho seeks a skilled culinary professional to manage quantity food preparation and storage for patient meals and guests. You will plan menus, estimate quantities, and prepare meals while minimizing waste and ensuring safety standards.

The role emphasizes adherence to federal and state nutrition guidelines, inventory control, and cooperative teamwork in a hospital kitchen environment.

Qualifications

• Requires experience and knowledge of techniques and methods of quantity food preparation and storage.
• Ability to prepare creative menu plans consistent with federal and state government nutrition guidelines.
• Estimate food quantities required for menus.
• Plan preparation of meals for serving at specified meal times.
• Prepare meals with a minimum of waste.
• Knowledge of safety practices related to food preparation and use of commercial kitchen utensils and equipment.
• Knowledge of sanitary methods of food handling, food preparation and cooking techniques.
• Monitor inventory levels.
• Basic arithmetic skills.
• Basic computer skills.
• Ability to stand for long periods of time.
• Knowledge of basic record keeping.
• Establish and maintain cooperative working relationships with staff, patients and guests.

Skills

Quantity food prep

Menu planning

Food quantity estimation

Meal timing

Waste minimization

Safety & sanitation

Inventory monitoring

Math basics

Computer literacy

Interpersonal skills

Physical stamina

Record keeping

Team collaboration

Education

Culinary degree

Job description

Gritman Medical Center, Inc. in Moscow, Idaho seeks a skilled culinary professional to manage quantity food preparation and storage for patient meals and guests. You will plan menus, estimate quantities, and prepare meals while minimizing waste and ensuring safety standards.

The role emphasizes adherence to federal and state nutrition guidelines, inventory control, and cooperative teamwork in a hospital kitchen environment.