Hospital Line Cook: Patient & Retail Foods

Pscfl; Miami (FL); On-site; USD 32,000 - 42,000; Full time

Job summary

PSCFL is seeking a Cook II to work under the guidance of the Executive Chef and Sous Chef in the hospital food service department. The role involves short-order cooking, sandwich preparation, and patient and retail food service in accordance with safety guidelines.

Responsibilities include operating kitchen equipment, coordinating with team to ensure timely meals, and maintaining sanitation. The Cook II will support department goals and patient satisfaction while adhering to HIPAA and food

Qualifications

• Active SafeStaff Certification required within 30 days of hire
• 1-3 years of volume cooking experience in hospital, hotel, institutional, or catering setting

Responsibilities

• Prepare, season, and cook foods according to recipe standards
• Perform short-order cook functions at the retail cafeteria and patient tray line
• Maintain cleanliness and sanitation of workstation and equipment
• Record production and adjust portions per guidelines
• Support sustainability efforts and proper food handling between serving and storage

Skills

Food safety awareness

Teamwork

English communication

Education

High school diploma or equivalent

Tools

Knife

Microwave

Blender

Thermometer

Refrigerator

Scale

Job description

PSCFL is seeking a Cook II to work under the guidance of the Executive Chef and Sous Chef in the hospital food service department. The role involves short-order cooking, sandwich preparation, and patient and retail food service in accordance with safety guidelines.

Responsibilities include operating kitchen equipment, coordinating with team to ensure timely meals, and maintaining sanitation. The Cook II will support department goals and patient satisfaction while adhering to HIPAA and food