Cook I

Job Description

The Cook, under the supervision of the Food & Nutrition Services (FANS) leadership team, prepares and handles food according to established recipes, sanitation standards, and HACCP guidelines. This position supports patient meal service, retail dining operations, and catering services by ensuring food quality, food safety, customer satisfaction, and proper food presentation. The Cook works collaboratively with team members to maintain efficient kitchen operations and deliver exceptional service.

Responsibilities

• Prepare patient meals, retail menu items, and catered food according to production records, recipes, and established quality standards.

• Perform short-order and batch cooking while ensuring proper food temperatures, presentation, and portion control.

• Review production schedules and pull sheets to complete advance food preparation for upcoming meal periods and high-volume service needs.

• Follow standardized recipes and production procedures to ensure consistency and efficiency.

• Maintain a clean, organized, and sanitary kitchen environment in accordance with food safety regulations and infection prevention standards.

• Record and monitor food and equipment temperatures as required by regulatory and departmental guidelines.

• Properly store, label, date, rotate, and organize food inventory to maintain food quality and minimize waste.

• Operate kitchen equipment safely and efficiently while adhering to established safety procedures.

• Assist with receiving, stocking, and inventory management activities.

• Communicate effectively with managers and team members to support departmental goals and efficient food service operations.

• Provide excellent customer service to patients, visitors, physicians, and team members.

• Comply with all AdventHealth policies, procedures, and regulatory requirements related to safety, confidentiality, infection prevention, and risk management.

• Perform other duties as assigned

Knowledge, Skills, and Abilities

• Knowledge of cooking methods, food preparation techniques, and recipe execution.

• Knowledge of food sanitation, food safety, and HACCP principles.

• Ability to prepare food accurately, efficiently, and consistently in a fast-paced environment.

• Ability to prioritize tasks, multitask, and make sound decisions under pressure.

• Knowledge of proper food handling, storage, and inventory rotation procedures.

• Strong customer service and interpersonal skills.

• Effective verbal communication skills in English.

• Ability to read, understand, and follow written instructions, recipes, policies, and procedures.

• Ability to perform basic mathematical calculations involving weights, measures, recipes, and food production.

• Strong organizational and time management skills.

• Knowledge of materials, methods, utensils, and equipment used in food preparation.

• Ability to maintain confidentiality of patient, employee, and organizational information.

• Knowledge of patient safety, fire safety, security, infection prevention, and risk management practices.

• Ability to follow standard precautions and infection control guidelines.

• Basic computer proficiency, including Microsoft Office applications.

• Ability to operate standard office and kitchen equipment.

• Flexibility to work varying shifts, weekends, holidays, and overtime as needed.

• Knowledge of therapeutic diets preferred.

• Previous experience in a hospital, healthcare, or long-term care foodservice environment preferred.

Minimum Qualifications

• Ability to safely prepare food according to recipes, production schedules, and food safety standards.

Preferred Qualifications

• High School Diploma or GED.

• One year of foodservice experience in a high-volume culinary production environment.

• Experience in a hospital, healthcare, or nursing home foodservice setting.

• Knowledge of therapeutic diet preparation.

• Additional certifications or training requirements may apply based on department, state, or facility-specific requirements.

Physical Requirements

• Frequent standing, walking, bending, stooping, reaching, pushing, pulling, and lifting during food preparation and service activities.

• Regular use of commercial kitchen equipment and utensils.

• Ability to work in varying temperature environments, including hot kitchen areas and refrigerated storage locations.

• Ability to lift and move supplies, equipment, and food products consistent with departmental needs.

• May be required to work weekends, holidays, and overtime based on operational requirements.