Cook

Located in Salem, VA

Job Title: Cook (Healthcare Facility)

Job Summary

The Cook is responsible for preparing nutritious, safe, and high-quality meals for patients, residents, staff, and visitors in accordance with healthcare dietary guidelines, physician orders, and food safety regulations. This role supports patient health, recovery, and overall well-being through proper food preparation and service.

Key Responsibilities

• Prepare and cook meals according to standardized recipes, menus, and production schedules
• Follow prescribed therapeutic diets (e.g., low-sodium, diabetic, renal, pureed, allergen-restricted)
• Ensure food is prepared, cooked, and stored in compliance with food safety and sanitation standards
• Maintain cleanliness and organization of kitchen work areas, equipment, and utensils
• Monitor food temperatures and portion sizes to meet safety and nutritional requirements
• Assist with menu planning and ingredient preparation as needed
• Label, date, and properly store food items
• Work collaboratively with dietary staff, dietitians, and supervisors
• Follow infection control and health regulations specific to healthcare environments
• Report equipment issues, supply shortages, or safety concerns promptly

Qualifications

• High school diploma or equivalent (preferred)
• Previous cooking experience, preferably in a healthcare, institutional, or high-volume food service setting
• Knowledge of basic nutrition and special dietary needs
• Food Safety Certification (e.g., ServSafe) or willingness to obtain
• Ability to follow written and verbal instructions accurately

Skills & Abilities

• Strong understanding of food safety and sanitation practices
• Ability to prepare large quantities of food consistently
• Attention to detail and accuracy
• Ability to work efficiently in a fast-paced environment
• Good communication and teamwork skills

Physical Requirements

• Ability to stand for extended periods
• Ability to lift and carry items up to a specified weight (often 25–50 lbs)
• Manual dexterity for food preparation and equipment use