COOK HARRISON CAMPUS

Overview Thie Patient Cook is responsible for cook and preparing patient food according to all dietary and nutritional recipes, restrictions and guidelines, while maintaining high standards of customer service. This role prepares patient food ensuring high quality and compliance with all state and county health and safety regulations.� The Patient Cook demonstrates excellent customer service in that his/her attitude and actions are always consistent with the standards contained in the Vision, Mission, and Values of Covenant and the commitment to Extraordinary Care for Every Generation.   Responsibilities Essential Responsibilities • Cook food according to recipes and instructions. • Prepare patient meals based on dietary restrictions and guidelines. • Communicate effectively with customers, peers, and leaders to represent Covenant HealthCare. • Resolve complaints and provide excellent customer service. • Conduct inventory audits of food and supplies for Nutrition Services. • Ensure compliance with State Health and Safety Codes and maintain high sanitation standards. • Operate kitchen equipment such as ovens, dish machines, tray assembly, and grills. • Handle and store food items according to health inspection guidelines. • Assist in procurement and inventory management to maintain efficiency and safety. • Clean floors, equipment, and work surfaces according to routine schedules. • Restock food and supplies in kitchens and cafeterias. • Work with dietitians to ensure accurate patient meal selections. • Ensure timely and quality food service. • Assist catering and other food service team members as needed. • Other duties as assigned. • Must be available and dependable for flexible scheduling of work hours, weekends and holidays.   Qualifications EDUCATION/EXPERIENCE REQUIREMENTS     • High school diploma or equivalent required. • Minimum of one (1) year of work experience cooking in a restaurant or similar large-quantity cooking environment required. • ServSafe certification (within 6 months of hire/transfer) required. • Experience with dietary and nutritional guidelines preferred. KNOWLEDGE/SKILLS/ABILITIES       • Ability to work both independently and in a team environment. • Flexibility and ability to adapt to changes. • Knowledge of food safety, health codes, and kitchen equipment. • Strong verbal and written communication skills. • Ability to meet deadlines and multitask effectively . WORKING CONDITIONS/PHYSICAL DEMANDS   • Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state and local standards. • Constant standing, walking, twisting, reaching, handling, fingering, talking, hearing, and smelling. • Constant near, midrange and far vision, depth perception and field of vision. • Constant lifting 0-10 lbs. • Frequent lifting, carrying, pulling, pushing, climbing, and balancing. • Occasional sitting, stooping, kneeling, crouching, and squatting. • Occasional lifting 11-100 lbs.