Hospital Kitchen Cook I — Day Shift, High-Volume Prep

AdventHealth; United States; On-site; USD 22,000 - 35,000; Part time

Benefits offered by this job

Medical

Dental

Vision Insurance

Life Insurance

Disability Insurance

Paid Time Off from Day One

403-B Retirement Plan

4 Weeks 100% Paid Parental Leave

Career Development

Whole Person Well-being Resources

Mental Health Resources and Support

Pet Benefits

Job summary

AdventHealth is seeking a part-time kitchen associate to prepare patient, retail, and catering meals following production records. You will assist with advance prep, organize ingredients, and maintain a clean, sanitary kitchen while tracking temperatures to meet regulatory standards.

Responsibilities include inventory management, labeling, dating, and rotating stock to minimize waste, plus collaborating with managers and teammates to achieve service goals and ensure quality, safe food delivery

Qualifications

• High school diploma required.
• 1+ year foodservice experience preferred.
• Able to read instructions and write simple notes.

Responsibilities

• Prepare meals following production records for patient, retail, and catering.
• Review pull sheets and organize ingredients for upcoming service periods.
• Maintain a clean, sanitary kitchen and record temperatures per regulations.
• Manage inventory—sort, label, date, rotate stock to minimize waste.
• Collaborate with managers and team to meet operational goals and ensure efficient service.

Skills

Cooking methods

Therapeutic diet

Food industry knowledge

Precise cooking

Creativity in cooking

Overtime weekends holidays

Education

High School Diploma

Job description

AdventHealth is seeking a part-time kitchen associate to prepare patient, retail, and catering meals following production records. You will assist with advance prep, organize ingredients, and maintain a clean, sanitary kitchen while tracking temperatures to meet regulatory standards.

Responsibilities include inventory management, labeling, dating, and rotating stock to minimize waste, plus collaborating with managers and teammates to achieve service goals and ensure quality, safe food delivery