Hospital Kitchen Chef: Nutritious Patient Meals

Prime Healthcare; Blue Springs, Northern (MO, KY); Hybrid; USD 30,000 - 42,000; Full time

Benefits offered by this job

Health, dental, and vision insurance

Paid vacation, sick time and holidays

401K options

Tuition reimbursement

Job summary

Prime Healthcare's Saint Mary’s Medical Center in Blue Springs, MO is seeking a Hospital Cook to join the hospital cafeteria team. You will prepare meals for staff, patients, and visitors, following recipes, portion sizes, and therapeutic diets under the guidance of dietitians.

The role emphasizes food safety, sanitation, inventory management, and collaboration with dietitians and food service staff to develop menus that meet dietary requirements while maintaining quality and patient

Qualifications

• Two years of experience in food service; commercial or institutional cooking preferred.
• Knowledge of therapeutic diets desirable.
• County-specific Food Handlers certification required upon hire and maintained current.

Responsibilities

• Cook meals according to recipes, portion sizes, and nutritional guidelines provided by dietitians.
• Prepare specialized diets for patients with specific medical or dietary needs.
• Collaborate with dietitians and food service managers to develop menus that are balanced, appealing, and compliant with hospital policies and patient requirements.
• Follow sanitation guidelines to prevent contamination and ensure food safety.
• Clean and maintain kitchen equipment, utensils, and work areas.
• Monitor inventory and order ingredients to ensure an adequate supply of fresh and necessary items.
• Properly store food to maintain quality and comply with health regulations.

Skills

Food service experience

Therapeutic diets

Job description

Prime Healthcare's Saint Mary’s Medical Center in Blue Springs, MO is seeking a Hospital Cook to join the hospital cafeteria team. You will prepare meals for staff, patients, and visitors, following recipes, portion sizes, and therapeutic diets under the guidance of dietitians.

The role emphasizes food safety, sanitation, inventory management, and collaboration with dietitians and food service staff to develop menus that meet dietary requirements while maintaining quality and patient