Line Cook - Cafeteria

Prepares and handles food for patient meals, retail, and catering in a healthcare setting, following food safety regulations, standardized recipes, and portion controls. Responsible for food production across patient meals, retail, and catering functions, including recipe preparation, ingredient coordination, therapeutic diet modifications, and quality control. Forecasts food quantities based on menu and census, maintains a sanitary work environment, and provides excellent customer service. Requires competency in a full range of food preparation techniques, flexibility to support weekends and holidays, dish room operations, and coverage needs, contributing to a safe, efficient, and compassionate healthcare environment.