Hospital Kitchen Cook: Patient-Centric Meals & Safety

CommonSpirit Health; Colorado Springs (CO); On-site; USD 42,000 - 52,000; Full time

Job summary

CommonSpirit Health is seeking a Cook to prepare high-quality hospital meals for patients, staff and visitors in Colorado Springs, following safe cooking practices and healthcare regulations. The role emphasizes accurate portioning, food temperatures, and sanitation in a fast-paced environment.

You will prepare meals according to menus and dietary restrictions, handle labeling and storage, operate commercial kitchen equipment, and maintain quality standards while supporting patient care needs.

Qualifications

• One year of previous restaurant or institutional cooking experience
• Strong communication skills; ability to read, write and speak English
• Preferred: High School Diploma/G.E.D., Food Service Safe Certification, Culinary training, hospital food service experience

Responsibilities

• Cooks all foods according to the standardized recipes.
• Ensures that all food prepared meets existing standards for quality, freshness, taste, and appearance, maintaining quality product freshness as assured by proper label dating and rotation.
• Prepares food items according to patientspecific restrictions and established schedules.
• Demonstrates the ability to operate commercial food preparation equipment.
• Practices proper portion control on a consistent basis.
• Follows proper food handling procedures by checking for appropriate food temperatures.

Skills

Cooking skills

English communication

Safety and sanitation

Education

High School Diploma or GED

Food Service Safe Certification

Culinary training

Tools

Commercial kitchen equipment

Job description

CommonSpirit Health is seeking a Cook to prepare high-quality hospital meals for patients, staff and visitors in Colorado Springs, following safe cooking practices and healthcare regulations. The role emphasizes accurate portioning, food temperatures, and sanitation in a fast-paced environment.

You will prepare meals according to menus and dietary restrictions, handle labeling and storage, operate commercial kitchen equipment, and maintain quality standards while supporting patient care needs.