Hospital Part-Time Cook — Menu Prep & Kitchen Lead

Harboroaks; Fayetteville (AR); On-site; USD 22,000 - 25,000; Part time

Job summary

Vantage Point Hosptital is seeking a Part-Time Cook to implement menus, prepare meals, and coordinate daily kitchen operations for patients and staff in a fast-paced hospital setting. The position offers pay ranging from $16.00 to $18.00 per hour and requires attention to quality, safety, and patient nourishment.

Responsibilities include cooking and preparing food according to approved menus, directing kitchen assistants, inspecting equipment, taking inventory, and coordinating with the Food

Qualifications

• High school diploma or equivalent preferred.
• Additional education or training in the culinary field preferred.
• Two or more years’ experience in food service role in preparing food for institutions preferred.

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.

Education

High school diploma or equivalent

Culinary education or training preferred

Job description

Vantage Point Hosptital is seeking a Part-Time Cook to implement menus, prepare meals, and coordinate daily kitchen operations for patients and staff in a fast-paced hospital setting. The position offers pay ranging from $16.00 to $18.00 per hour and requires attention to quality, safety, and patient nourishment.

Responsibilities include cooking and preparing food according to approved menus, directing kitchen assistants, inspecting equipment, taking inventory, and coordinating with the Food