Cook

Responsible for all food preparation, production and ordering for all patient meals, staff, guest meals, and special functions according to the Cottage Hospital Dietary requirements and for meeting established meal schedules.  Responsible for the general supervision of the kitchen and staff for his/her shifts, training new employees.  Is cross trained in all positions.  Has contact with patients, hospital employees/staff, visitors and the community at large by the different functions and associations the hospital participates in, in a competent manner to promote the mission of Cottage Hospital and Dietary Department.

DUTIES & RESPONSIBILITIES:

• Follows HAACP food safety guidelines.
• Oversees dietary staff in food preparation, tray service, and dishwashing. Assists with food prep, trains staff, and checks trays for accuracy.
• Prepares food efficiently, ensuring quality, correct temperature, consistency, and appearance.
• Minimizes waste by using leftovers creatively within 48 hours. Rotates supplies and suggests specials within budget to add menu variety. Maintains and reviews production records to reduce waste.
• Delivers trays to patients, providing courteous service and fulfilling food requests that align with dietary needs.
• Follows proper food handling and storage practices, ensuring correct temperatures, labeling, and stock rotation. Reports shortages and places food orders when needed.
• Reviews menus and plans cooking schedules to ensure food is ready on time. Follows standardized recipes and adjusts seasonings as needed for quality.
• Follows safety protocols when using kitchen equipment and practices proper cleaning techniques. Reports equipment issues to maintenance.