Join a dedicated healthcare food service team in the Midwest region, where your culinary skills will support patient care and staff nourishment. As an Assistant Cook, you will be responsible for preparing hot and cold foods according to standardized recipes and HACCP guidelines, ensuring quality and safety in every meal served.

General Summary

Review menus and food production sheets to determine the appropriate quantities of food to prepare. Organize and produce meals to meet serving deadlines while maintaining cleanliness and sanitation in food production areas and equipment.

Essential Duties and Responsibilities

• Communicate promptly with supervisors regarding equipment issues, food shortages, or preparation errors to ensure timely resolution.
• Follow HACCP and safety guidelines rigorously during food preparation and service.
• Serve and portion food on the tray line, keeping the cafeteria well-stocked during meal times.
• Maintain cleanliness and sanitation of food production areas, tray lines, and kitchen equipment.

Education

High school diploma or equivalent preferred. Equivalent combinations of education and experience will be considered.

Experience

Minimum of two years’ experience in quantity food preparation is required.

Requirements

• Ability to follow written and verbal instructions and perform basic math tasks.
• Capability to stand and walk for extended periods.
• Ability to read, write, and understand policies and procedures.
• Physical ability to lift up to 50 pounds during shifts.

Working Conditions

Exposure to heat, noise, steam, and high temperatures from kitchen equipment such as grills and fryers. Potential contact with water, chemicals, glass breakage, wet floors, and sharp knives.

This role offers an opportunity to contribute to a supportive healthcare environment in a regional setting, with a focus on teamwork, growth, and quality service.