{"id":2310206,"url":"https://alion.io/job/achieve-atlanta-cook","title":"Cook","company":{"id":2081352,"name":"Achieve Atlanta","domain":"achieveatlanta.org","url":"https://alion.io/company/achieveatlanta","size_band":"11-50","is_staffing_agency":false,"employer_type":"direct","is_intermediary":false,"listed_via":null,"ats_vendor":"iCIMS","truth_index":null},"role":"Hospitality","role_family":"Hospitality","seniority":null,"employment_type":null,"work_mode":"on_site","remote_scope":null,"remote_scope_basis":null,"remote_working_hours":null,"hiring_geo_confidence":"structured","locations":["Atlanta, United States"],"countries":["US"],"hiring_countries":[],"hiring_countries_total":0,"salary":null,"salary_estimate":{"min_usd":35000,"max_usd":72000,"period":"year","method":"role_country_seniority_unknown","sample_n":516},"experience_years_min":null,"visa_sponsorship":false,"relocation_package":false,"has_equity":false,"technologies":[{"name":"Chef","optional":false}],"status":"live","first_seen_at":"2026-10-12T01:02:35Z","employer_posted_date":"2026-10-12","last_verified_at":"2026-10-14T04:53:54Z","board_verified":true,"closed_at":null,"days_open":2,"trust":{"level":"ok","repost_count":null,"flags":[],"days_open":2},"description":"Overview\nBe inspired. Be valued. Belong.\nAt 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:\nComprehensive health benefits that start day 1\nStudent Loan Repayment Assistance & Reimbursement Programs\nFamily-focused benefits \nWellness incentives\nOngoing mentorship, development, leadership programs...and more\nDescription\nThe 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.\nThe 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.\nRESPONSIBILITIES\nFood Preparation and Cooking\nPrepare and cook menu items for patients, cafeteria customers, and other food service areas.\n\nFollow standardized recipes, measuring and mixing ingredients to prepare hot and cold menu items in specified quantities.\n\nInspect and taste prepared foods to ensure proper flavor, palatability, and temperature.\n\nPresent and display food using appropriate garnishes and attractive presentation techniques.\n\nSet up and transport food items for patient tray assembly lines, cafeteria service, retail areas, satellite locations, or special events.\n\nServe or carve food when required.\n\nFood Safety and Quality Control\nFollow all food safety, sanitation, and infection control policies and procedures.\n\nUse appropriate protective equipment and safety practices to prevent foodborne illness transmission.\n\nInspect food products and report safety hazards or concerns promptly.\n\nEnsure compliance with county, state, and federal regulatory requirements.\n\nUse the FIFO (First-In, First-Out) method for proper food storage and rotation.\n\nEquipment and Work Area Maintenance\nOperate institutional kitchen equipment including:\nConvection ovens\n\nBroilers\n\nDeep fat fryers\n\nPressure fryers\n\nSteam-jacketed kettles.\n\nClean and sanitize kitchen equipment and work areas according to established procedures.\n\nPerform routine preventive maintenance on equipment as recommended by the manufacturer.\n\nClean spills and food debris promptly and dispose of empty containers appropriately.\n\nRemove and pre-scrape pots and pans and transport them to the cleaning area as needed.\n\nInventory and Food Storage\nReturn unused ingredients and supplies to designated storage areas.\n\nReview leftover food and determine appropriate storage, reuse, or disposal.\n\nLabel and date food items in accordance with storage guidelines.\n\nRequisition food and supplies from the storeroom according to established policies.\n\nVerify that issued supplies meet recipe specifications and quality standards.\n\nReport unusual movement or discrepancies in food and supply inventory.\n\nDocumentation and Recordkeeping\nMaintain records of food quantities produced and used in accordance with established procedures.\n\nRecord operational statistics including:\nFood temperatures\n\nRefrigerator and freezer temperatures\n\nMeal counts\n\nInventory usage.\n\nUse computer systems to access recipes and menus and record operational data.\n\nTeam Communication and Professional Development\nCommunicate concerns, issues, or operational challenges promptly with supervisors and team members.\n\nWork with management to develop a professional development plan.\n\nParticipate in educational in-services and training sessions.\n\nStay informed of current trends and practices in food service operations.\n\nShare new ideas and suggestions with the Chef or Manager to improve operations.\n\nMINIMUM QUALIFICATIONS\nEducation\nHigh School Diploma or equivalent preferred.\nExperience\nTwo (2) years of institutional food preparation or cooking experience, or\n\nCompletion of a two-year culinary degree or certification program.\n\nAdditional Requirements\nAbility to read, write, and follow instructions.\n\nAbility to lift up to 50 pounds.\n\nPHYSICAL 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.\nAdditional Details\nEmory 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.\nEmory Healthcare is committed to providing reasonable accommodations to qualified individuals with disabilities upon request. Please contact Emory Healthcare’s Human Resources at . 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