Cook

Cook responsibilities include determining types and quantities of meats, vegetables, and soups per planned menus; preparing foods to meet weekly menus; ensuring meals are ready at specified times; consulting with the Dietary Manager and Registered Dietitian on modified diets; taking and documenting temperatures of food and equipment; adhering to sanitation and infection prevention practices; preparing sauces, soups, stews, casseroles, and desserts to established dietary guidelines; cooking meat, fish, and fowl by various methods; carving portions according to diet orders; testing doneness and adjusting heat; improving flavor/texture with recipe notes; assisting with dish cleaning; maintaining a clean, organized kitchen; supporting patient safety and quality initiatives; and performing related tasks as assigned by the Manager. The role requires high school diploma/GED equivalent (preferred) and a Food Handler’s permit, with 2-3 years cooking experience preferred, within a union hospital environment in Ferry County Health, Republic, WA.