• Cook- Mid Coast Hospital

    Job Locations US-ME-Brunswick
    Job ID
    Job Type
    Per Diem
    Dining Services
    Food Service
    Hours per Week
    Per diem
  • Overview

    Prepares all food items required for patient, staff, guest, and visitor meals, theme meals, and special events. Practices all sanitation, dietary, and food handling guidelines which meet or exceed regulations and/or department/organizational policies and procedures.


    • Practices hygienic food handling, preparation, and serving techniques to meet/exceed regulations and policies.    Follows proper hand washing procedures.
    • Prepares food items in quantities as needed, utilizing proper portion controls and established recipes. Prepare modified diets for patients/residents as specified.
    • Participate in catered events/special theme meals and/or promotions; assure positive customer relations at all times.
    • Plan cooking schedule to ensure service of food at appropriate/ specified times.
    • Review menu cycles, check supplies necessary for FNS meal production.
    • Provide assistance on FNS line such as tray set-up, salad preparation and cafeteria line due to staffing problems or changes in patient census, special events, etc. as deemed necessary.
    • Assists in taking physical inventory of various FNS related items such as dairy products, meats, staple grocery items, paper goods, silverware, dishes, etc.
    • Assists with preparing and placing orders for meat, bread, produce, dairy products, canned goods, and grocery items according to menu cycles and special events planned, as needed. Receive and/or check deliveries of FNS related items for accuracy and breakage, etc.
    • Assures cleanliness of kitchen and storage areas throughout operating hours in compliance with departmental policies and procedures as well as regulations.
    • Provides input to FNS Supervisor regarding item changes or other areas of concern.
    • Assists Supervisor in developing recipes and ideas for cafeteria and catering.
    • Prepares food for vending machines.
    • Covers, labels and dates all food and beverage items as appropriate and checks labels and dates daily.
    • Operates food service equipment in safe and sanitary manner.
    • Attends mandatory department/organizational in-service education sessions.
    • Adheres to departmental/organizational dependability standards (attendance, tardiness, team-work, scheduling flexibility).
    • Attends off-site educational seminars as appropriate to level of responsibilities, with prior written approval of the Director of Food and Nutrition Services.
    • Provides supervision for subordinate FNS staff in the absence of the Director, and FNS Supervisor. Promotes professional image at all times.
    • Assumes the responsibility of the FNS Supervisor in entirety in his/her absence.




    • Post-secondary degree or completion of class relating to Culinary Arts/Food Service Sanitation preferred but not required.
    • Minimum of two years experience in food service establishment, preferably in a health care setting, or equivalent. Knowledge of proper garnishing and volume presentation. Familiarity of modified diet preparation preferred.
    • Food Service Sanitation Certificate preferred, but not required.


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