Jobs and Careers
EP
United Statesfull_timeVerifiedPosted 17 Jul 2026
About the role
Under general direction, prepares foods for patient tray line, cafeteria, and special functions using production sheet and standardized recipes. Exhibits the F.I.R.S.T. values (Friendliness, Innovation, Respect, Service, and Trust).
- Follow predetermined menu as provided by Food Services Supervisor/Director.
- Processes and assembles foods according to standardized recipes.
- Bakes, roasts, fries, broils and steams meats, vegetables and other foods.
- Sets up foods on patient tray line, cafeteria and special functions.
- Confirms menu and amounts with catering coordinator or supervisor.
- Participates in monitoring of food quality and temperatures.
- Performs general cleaning and sanitizing tasks according to established department procedures.
- Observes all principles of safe food handling.
- Knowledge of special diets and communicating with dieticians to ensure correct preparation.
- Independently scale recipes or amounts as needed.
- Train other cooks in special diets, infection control/sanitation practices, cooking skills/techniques, and control of waste.
- Lead tray line service in absence of supervisor.
Previous institutional food service experience desired.
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