What are the responsibilities and job description for the Cook position at Acadia St. Landry Hospital?
Job Summary
The Cook position is a full-time opportunity, working a 2/2/3 schedule with 12 hour shifts (6:00 am - 6:30 pm). They are responsible for preparing and serving meals according to established recipes and menus while adhering to safety and sanitation guidelines. This role supports the nutritional needs of patients, staff, and visitors in a Critical Access Hospital setting, ensuring high-quality, nutritious meals that accommodate specific dietary needs.
Qualifications
- High School Diploma or equivalent required
- ServSafe Certification preferred
- Food Handler's certifications (or ability to obtain within a designated timeframe) preferred
- Previous cook experience in food service, healthcare, or a hospital setting is a plus
- Familiarity with therapeutic diets and food preparation for patients
- Knowledge of food safety and sanitation standards
- Good communication and customer service skills
- Ability to lift up to 50 pounds, stand for extended periods, and work in a fast-paced environment
- Proficient in current computer system(s), including but not limited to Microsoft Word, Excel, Outlook
- Exceptional organizational and cleanliness skills, effective time management, ability to multi-task while still paying close attention to detail; meticulous
- Ability to take initiative and to see projects through to completion
- Ability to work collaboratively and compassionately with other directors and staff in a fast-growing, fast-paced, and changing work environment
- Team player who shares and participates in the vision and goals of ASLH
Duties/Job Responsibilities
- Prepare meals according to recipes, menus, and dietary requirements for patients, staff, and visitors
- Follow proper portion control guidelines and presentation standards
- Adapt recipes to meet therapeutic diets, including low sodium, diabetic, and other special diets
- Maintain a clean and safe work environment in compliance with state and federal regulations, including Louisiana Department of Health standards
- Follow infection control policies and procedures, including proper food storage, handling, and hygiene practices
- Ensure all equipment is sanitized and maintained according to hospital policy
- Assist in planning menus and preparing meals that meet patient nutritional guidelines
- Maintain food inventory and assist in ordering supplies when needed
- Monitor and minimize food waste through proper portioning and storage
- Work closely with dietitians and clinical staff to meet specific patient dietary needs
- Communicate with nursing staff about meal preferences and special requests from patients
The above statements are intended to be a representative summary of the major duties and responsibilities performed by incumbents of this job. The incumbents may be requested to perform job-related tasks or special projects, other than those stated in this description, by supervisors/Leadership Team.