Part-Time Hospital Cook — Create Balanced Menus & Serve Meals

Vantage Point Behavioral Health Hospital; Fayetteville (AR); On-site; USD 22,000 - 25,000; Part time

Job summary

Vantage Point Hosptital in Fayetteville, AR seeks a Part-Time Cook to implement menus and coordinate food preparation and meal service. Pay ranges from $16.00 to $18.00 per hour. The role includes supervising kitchen staff, ensuring food safety, inventory, and collaboration with the Dietitian to maintain balanced menus.

Preferred candidates have a high school diploma and two+ years in institutional food service. ServSafe or equivalent certification is required where state rules apply.

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 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 preparation

Institutional cooking

Culinary training

Education

High school diploma or equivalent

Culinary education or training

Tools

ServSafe Certification

Job description

Vantage Point Hosptital in Fayetteville, AR seeks a Part-Time Cook to implement menus and coordinate food preparation and meal service. Pay ranges from $16.00 to $18.00 per hour. The role includes supervising kitchen staff, ensuring food safety, inventory, and collaboration with the Dietitian to maintain balanced menus.

Preferred candidates have a high school diploma and two+ years in institutional food service. ServSafe or equivalent certification is required where state rules apply.