• Cook/Cold Food Aide

    Nutritional Services
    Work Hours
    Primary: 1000-1830; Secondary: 0500-1330, 0900-1730
    Position Type
    Regular Part-Time
    Hours Per 2-Week Pay Period
    24-40 Hours
    Weekend Requirements
    Working every weekend required and holidays as scheduled
  • Overview

    Under the direction of the Cook Supervisor, prepares and cooks in quantity various foods for meal service and performs cold food production duties for patients, cafeteria and deli station.



    1. Maintains a safe and clean work environment.
    2. Works overtime when needed.
    3. Projects a positive image within the Medical Center and the community.
    4. Maintain positive working relationship by helping and respecting others.
    5. Participates in providing quality service to all customers.
    6. Respects and maintains confidentiality in all areas. This includes patients, families, co-workers, and physicians. In addition, this includes medical, financial, and personal information.
    7. Follows standardized recipes and production procedures.
    8. Preforms such tasks as the following; prepare entrees, and starches using various food production equipment; sets up and directs placement of hot foods in serving line and replenishes as needed; prepare for special diets as needed.
    9. Tastes food items to insure they meet quality standards.
    10. Maintains correct storage principles including covering, labeling, and dating to assure quality assurance, safety environmental and infection control standards are met.
    11. Maintains proper food temperature control in all phases of food production to minimize the time food is held in the danger zone including thawing, handling, hot holding, cooling, and reheating.
    12. Documents food temperatures on established temperature logs to ensure that foods are cooked, held, cooled or reheated at the appropriate temperatures. Takes corrective action to any food that presents a potential hazard.
    13. Prepares food items for patients, cafeteria, and catered events.
    14. Reviews menu and food production sheets daily.
    15. Prepares all food as specified and assigned.
    16. Monitors service needs, anticipates shortages and prepares additional food items as needed.
    17. Completes food production sheet accurately.
    18. Organizes work to meet daily food production needs of various service areas.
    19. Sets up trayline or cafeteria menu items according to steam table diagrams.
    20. Has food items ready for finishing and service line according to established timetables.
    21. Utilizes timetables effectively.
    22. Cleans assigned equipment after each use.
    23. Works grill station in cafeteria. Prepares customer's short order grill requests. Knows daily grill special and responds to customers needs. Consistently greets customers by name whenever possible.
    24. Cleans grill and other assigned equipment after each use.
    25. Assumes responsibility and accountability for individual judgements, actions and decision making.
    26. Performs cold food production duties as outlined in production sheets for patients, cafeteria service and coverage of the deli station.
    27. Adheres to approved recipes and procedures 100% of the time.
    28. Follows established procedures of retention, dating and labeling of food to be stored.
    29. Produces additional items as required to meet service area demands.
    30. Other duties as assigned.
    31. Performs cold food production duties as outlined in production sheets for patients, cafeteria service and coverage of the deli station.
    32. Produces all assigned cold food items, nourishments, or formula items as required on food production sheets.


    1. High School Diploma or GED required.
    2. Two to Three years experience in quantity food preparation and short order cooking required.
    3. Working knowledge of Federal and State regulatory standards for safety and sanitation required.
    4. Prefer a culinary degree, serve safe certified quantity food service and experience in a healthcare setting.
    5. Ability to utilize food production equipment and knowledge of cooking methods and procedures required.

     As applicable, the individual has training/competency in attending to the special needs and/or behaviors appropriate to the age of the patients for which care is being provided.


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