Cook - Food and Nutrition, 40Hrs, Days
Based in United States
Core
Prepares hot and cold foods for patient and cafeteria areas using standardized recipes and modified diets.
Role type
institutional cook
Builds
patient meals and cafeteria food
Domain
healthcare food services
Required skills
food preparation, sanitation, equipment operation, temperature control, modified diet adherence, inventory management
Responsibilities
prepares hot and cold foods according to menus and recipes, checks food quality and serving temperatures, stores and labels food appropriately, cleans and maintains kitchen areas, operates kitchen equipment safely, maintains production and temperature records, consults with dieticians for complex diets.