Cook

Overview

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At Emory Healthcare we fuel your professional journey with better benefits, valuable resources, ongoing mentorship and leadership programs for all types of jobs, and a supportive environment that enables you to reach new heights in your career and be what you want to be. We provide:

• Comprehensive health benefits that start day 1
• Student Loan Repayment Assistance & Reimbursement Programs
• Family-focused benefits
• Wellness incentives
• Ongoing mentorship, development, leadership programs...and more

Description

The Cook is responsible for preparing and cooking menu items for patients on general and modified diets as well as for cafeteria, retail, satellite food service areas, and special events. This role ensures that all food is prepared in accordance with established recipes, quality standards, and food safety regulations.

The Cook inspects food for quality and temperature, maintains a clean and organized work environment, and follows all safety, infection control, and regulatory requirements. This position supports the Food and Nutrition Services team by ensuring efficient food production, accurate recordkeeping, and adherence to organizational policies and procedures.

RESPONSIBILITIES

Food Preparation and Cooking

• Prepare and cook menu items for patients, cafeteria customers, and other food service areas.

• Follow standardized recipes, measuring and mixing ingredients to prepare hot and cold menu items in specified quantities.

• Inspect and taste prepared foods to ensure proper flavor, palatability, and temperature.

• Present and display food using appropriate garnishes and attractive presentation techniques.

• Set up and transport food items for patient tray assembly lines, cafeteria service, retail areas, satellite locations, or special events.

• Serve or carve food when required.

Food Safety and Quality Control

• Follow all food safety, sanitation, and infection control policies and procedures.

• Use appropriate protective equipment and safety practices to prevent foodborne illness transmission.

• Inspect food products and report safety hazards or concerns promptly.

• Ensure compliance with county, state, and federal regulatory requirements.

• Use the FIFO (First-In, First-Out) method for proper food storage and rotation.

Equipment and Work Area Maintenance

• Operate institutional kitchen equipment including:

  • Convection ovens

  • Broilers

  • Deep fat fryers

  • Pressure fryers

  • Steam-jacketed kettles.

• Clean and sanitize kitchen equipment and work areas according to established procedures.

• Perform routine preventive maintenance on equipment as recommended by the manufacturer.

• Clean spills and food debris promptly and dispose of empty containers appropriately.

• Remove and pre-scrape pots and pans and transport them to the cleaning area as needed.

Inventory and Food Storage

• Return unused ingredients and supplies to designated storage areas.

• Review leftover food and determine appropriate storage, reuse, or disposal.

• Label and date food items in accordance with storage guidelines.

• Requisition food and supplies from the storeroom according to established policies.

• Verify that issued supplies meet recipe specifications and quality standards.

• Report unusual movement or discrepancies in food and supply inventory.

Documentation and Recordkeeping

• Maintain records of food quantities produced and used in accordance with established procedures.

• Record operational statistics including:

  • Food temperatures

  • Refrigerator and freezer temperatures

  • Meal counts

  • Inventory usage.

• Use computer systems to access recipes and menus and record operational data.

Team Communication and Professional Development

• Communicate concerns, issues, or operational challenges promptly with supervisors and team members.

• Work with management to develop a professional development plan.

• Participate in educational in-services and training sessions.

• Stay informed of current trends and practices in food service operations.

• Share new ideas and suggestions with the Chef or Manager to improve operations.

MINIMUM QUALIFICATIONS

Education

High School Diploma or equivalent preferred.

Experience

• Two (2) years of institutional food preparation or cooking experience, or

• Completion of a two-year culinary degree or certification program.

Additional Requirements

• Ability to read, write, and follow instructions.

• Ability to lift up to 50 pounds.

PHYSICAL REQUIREMENTS (Medium): 20-50 lbs; 0-33% of the work day (occasionally); 11-25 lbs, 34-66% of the workday (frequently); 01-10 lbs, 67-100% of the workday (constantly); Lifting 50 lbs max; Carrying of objects up to 25 lbs; Occasional to frequent standing & walking, Occasional sitting, Close eye work (computers, typing, reading, writing), Physical demands may vary depending on assigned work area and work tasks. ENVIRONMENTAL FACTORS: Factors affecting environment conditions may vary depending on the assigned work area and tasks. Environmental exposures include, but are not limited to: Blood-borne pathogen exposure Bio-hazardous waste Chemicals/gases/fumes/vapors Communicable diseases Electrical shock, Floor Surfaces, Hot/Cold Temperatures, Indoor/Outdoor conditions, Latex, Lighting, Patient care/handling injuries, Radiation, Shift work, Travel may be required. Use of personal protective equipment, including respirators, environmental conditions may vary depending on assigned work area and work tasks.

Additional Details

Emory is an equal opportunity employer, and qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, protected veteran status or other characteristics protected by state or federal law.

Emory Healthcare is committed to providing reasonable accommodations to qualified individuals with disabilities upon request. Please contact Emory Healthcare’s Human Resources at [email protected]. Please note that one week's advance notice is preferred.