Hospital Kitchen Lead — Menu & Meal Prep Expert

TrustPoint Hospital; Murfreesboro (TN); On-site; USD 17,000 - 25,000; Full time

Benefits offered by this job

Medical, Dental, and Vision Insurance

HSA and FSA options

Company-paid Basic Life & AD&D

Disability benefits

401(k) Retirement Plan with company 2%

Employee Assistance Program (EAP)

Employee Discount Program

Paid Holidays

Paid Time Off (PTO)

Tuition Reimbursement opportunities

Job summary

TrustPoint Beahvioral Health Hospital in Murfreesboro, TN is hiring a Cook to implement menus, coordinate food preparation, and serve meals in a patient-centered kitchen.

The role involves supervising kitchen staff, ensuring safety, quality, and regulatory compliance, maintaining inventories, and coordinating with the Dietitian to keep menus varied and nutritious. Experience in institutional food service preferred; ServSafe or similar certification is desirable.

Qualifications

• High school diploma or equivalent preferred.
• Two or more years’ experience in institutional food service.
• ServSafe certification or similar food safety certification where required by state or facility.

Responsibilities

• Cook and prepare food according to approved menus.
• Direct activities of workers who assist in preparing and serving meals.
• Clean and inspect equipment, kitchen appliances and work areas to ensure cleanliness and functional operation.
• Take inventory of supplies and equipment.
• Work with Food Service leadership or Dietitian to ensure menus are varied, nutritionally balanced and appetizing.
• Perform and coordinate food production, cleaning, maintenance, and inventory control activities.
• Ensure compliance with established policies and procedures, quality standards, cost parameters, and appropriate regulatory requirements.

Skills

Food safety

Team leadership

Food preparation

Education

High school diploma or equivalent

Culinary training preferred

Job description

TrustPoint Beahvioral Health Hospital in Murfreesboro, TN is hiring a Cook to implement menus, coordinate food preparation, and serve meals in a patient-centered kitchen.

The role involves supervising kitchen staff, ensuring safety, quality, and regulatory compliance, maintaining inventories, and coordinating with the Dietitian to keep menus varied and nutritious. Experience in institutional food service preferred; ServSafe or similar certification is desirable.