Hospital Kitchen Prep & Service Cook I

Presbyterian Healthcare Services; Ruidoso (NM); On-site; USD 23,000 - 33,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Disability insurance

Life insurance

Voluntary benefits

Job summary

Presbyterian Healthcare Services is seeking a Cook I at Lincoln County Medical Center in Ruidoso, NM. This full-time role prepares hot foods, cold prep, grab-and-go items, and bulk production according to menus.

It includes tray delivery, cashier duties, and ensuring food safety and sanitation across shifts. Qualifying candidates typically have a High School/GED and 1–3 years in quantity food preparation, with preference for six months of institutional cooking experience.

Qualifications

• High School/GED preferred.
• One to three years experience in quantity food preparation.
• Six months institutional cooking preferable

Responsibilities

• Assist in preparation of hot food items for next day as indicated by menu cycle.
• Fruit and vegetable preparation and food portioning, and other bulk food preparation.
• Assists with preparing Grab and Go and other retail items.
• Routine cleaning and sanitation of all areas.
• Assists with serving food items as indicated by established workflow.
• Must demonstrate competency in food service safety practices and procedures, and temperature control.
• Competency in knife skills.
• General knowledge of diet orders and where to find the information.
• Deliver trays to patients.
• Registers sales on assigned cash register and provides visitors with courteous, friendly, and efficient checkout service
• Perform other duties including putting away orders, dish washing, sweeping, mopping, and taking out trash.

Skills

Food prep

Knife skills

Customer service

Sanitation

Education

High School Diploma or GED

Tools

Cash register

Job description

Presbyterian Healthcare Services is seeking a Cook I at Lincoln County Medical Center in Ruidoso, NM. This full-time role prepares hot foods, cold prep, grab-and-go items, and bulk production according to menus.

It includes tray delivery, cashier duties, and ensuring food safety and sanitation across shifts. Qualifying candidates typically have a High School/GED and 1–3 years in quantity food preparation, with preference for six months of institutional cooking experience.