Registry Cook

Emory Healthcare; Atlanta (GA); On-site; USD 32,000 - 45,000; Full time

Benefits offered by this job

Comprehensive health benefits

Student Loan Repayment Assistance

Wellness incentives

Ongoing mentorship and development programs

Job summary

Emory Healthcare in Atlanta is seeking a food preparation professional to join their team. This role involves preparing meals for patients and cafeteria customers, ensuring food safety, and maintaining kitchen standards.

The ideal candidate should have at least two years of cooking experience or a culinary degree. Comprehensive health benefits are available, and the work environment supports professional development.

Qualifications

• Two years of institutional food preparation or cooking experience.
• Ability to lift up to 50 pounds.
• Must be able to read, write, and follow instructions.

Responsibilities

• Prepares menu items for patients and customers.
• Follows recipes and measures ingredients accurately.
• Cleans and organizes the work area.
• Operates large and small cooking equipment.

Skills

Food preparation

Knowledge of culinary fundamentals

Safety and infection control

Ability to follow instructions

Team communication

Education

High school diploma or equivalent

Two year culinary degree/certification

Tools

Institutional cooking equipment

Job description

Overview

Be inspired. Be valued. Belong. At Emory Healthcare.

At Emory Healthcare we fuel your professional journey with better benefits, valuable resources, ongoing mentorship and leadership programs for all types of jobs, and a supportive environment that enables you to reach new heights in your career and be what you want to be.

Benefits

• Comprehensive health benefits that start day 1
• Student Loan Repayment Assistance & Reimbursement Programs
• Family-focused benefits
• Wellness incentives
• Ongoing mentorship, development, leadership programs
• And more

Responsibilities

• Prepares menu items for patients on general and modified diets and for cafeteria and satellite food service customers. Inspects and tastes food for palatability and correct temperature.
• Cleans up in preparation for the next meal. Keeps records of quantities produced and used in accordance with established procedures. Measures and weighs ingredients.
• Follows all safety and infection control policies and procedures. Uses required protection devices to prevent transmission of food borne illnesses to patients, customers, and staff.
• Reports safety hazards. Cleans, sanitizes and organizes the work area. Wipes up spills and food debris and disposes of empty containers. Removes pots and pans to cleaning area.
• Prescrapes and soaks pans with burned or dried food. May wash pots and pans as requested.
• Adheres to county, state, and federal regulatory agency requirements. Prepares and cooks all menu items using solid, efficient cooking and culinary fundamentals.
• Follows recipes, measuring and mixing as specified, to prepare hot and cold menu items in specified quantities. Presents and displays food using artistic creativity and garnishes.
• May setup and transport food items for patient tray assembly line, cafeteria, retail, satellite, or special events.
• May serve or carve food. Returns unused ingredients and non-food supplies to designated storage area; reviews leftover food to determine appropriate storage and/or use and labels and dates all food.
• Inspects and tastes prepared food for palatability and appropriate temperature. Quickly and efficiently communicates concerns or problems to other team members and supervisors as appropriate. Uses FIFO method of food storage/preparation.
• Operates large and small institutional cooking equipment including convection ovens, broilers, deep fat fryers, pressure fryers, and steam jacketed kettles. Cleans equipment and performs preventative maintenance as recommended by manufacturer.
• Requisitions and maintains food and supplies from store room according to policies and procedures. Verifies that issues from storage area meet recipes requirements and established specifications. Reports unusual movement of food and supplies.
• Uses a computer to enter and access recipes and menus. Records statistics such as food temperatures, refrigerator/freezer temperatures, meal tallies, and inventory.
• Works with Manager to formulate plan for professional development. Attends educational in-services as appropriate.
• Participates in professional activities and organizations to maintain knowledge of current trends, practices and developments. Communicates new ideas to the Chef or Manager. Performs related responsibilities as required.

Minimum Qualifications

• A high school diploma or equivalent preferred. Must be able to read, write, and follow instructions.
• Two years of institutional food preparation or cooking experience OR completion of a two year culinary degree/certification. The ability to lift up to 50 pounds.

Physical Requirements

Medium: 20-50 lbs; 0-33% of the work day (occasionally); 11-25 lbs, 34-66% of the workday (frequently); 01-10 lbs, 67-100% of the workday (constantly).

Lifting 50 lbs max; Carrying of objects up to 25 lbs; Occasional to frequent standing & walking, Occasional sitting, Close eye work (computers, typing, reading, writing). Physical demands may vary depending on assigned work area and tasks.

Environmental Factors

Factors affecting environment conditions may vary depending on the assigned work area and tasks. Exposures may include blood-borne pathogens, bio-hazardous waste, chemicals/gases/fumes/vapors, communicable diseases, electrical shock, floor surfaces, hot/cold temperatures, indoor/outdoor conditions, latex, lighting, patient care/handling injuries, radiation, shift work. Travel may be required. Use of personal protective equipment, including respirators, may be required depending on tasks.

Additional Details

Emory is an equal opportunity employer, and qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, protected veteran status or other characteristics protected by state or federal law.

Emory Healthcare is committed to providing reasonable accommodations to qualified individuals with disabilities upon request. Please contact Emory Healthcare’s Human Resources at [e-mail]. Please note that one week's advance notice is preferred.