Institutional Cook: Menu Prep, Lead Kitchen Team, Safety

Rebound Behavioral Health Hospital; Lancaster (SC); On-site; USD 21,000 - 28,000; Full time

Job summary

Rebound Behavioral Health Hospital is seeking a food service professional to cook and prepare meals according to approved menus, and to supervise staff involved in meal preparation and service in a hospital setting.

The role involves maintaining cleanliness, inventory, and equipment, coordinating with a Dietitian to ensure varied, nutritionally balanced menus, and ensuring compliance with policies, quality standards, cost parameters and regulatory requirements.

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, such as school, hospital or cafeteria 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 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.
• Perform other functions and tasks as assigned.

Skills

Food safety

Team supervision

Menu coordination

Regulatory compliance

Education

High school diploma

Culinary training

Job description

Rebound Behavioral Health Hospital is seeking a food service professional to cook and prepare meals according to approved menus, and to supervise staff involved in meal preparation and service in a hospital setting.

The role involves maintaining cleanliness, inventory, and equipment, coordinating with a Dietitian to ensure varied, nutritionally balanced menus, and ensuring compliance with policies, quality standards, cost parameters and regulatory requirements.