Cook/Chef – Hospital Dietary Facility

About the role

The organization is seeking an experienced Cook/Chef to work in its DHB dietary facility. The role involves preparing hot and cold entrees, baked goods, and special‑diet meals for patients, staff, and visitors while ensuring high food quality and safety.

Key responsibilities

• Prepare and plate patient meals, associate meals, and catered functions on schedule.
• Check diet cards before portioning and label/date all leftovers.
• Assemble food trays according to the menu and refrigerate cold foods promptly.
• Maintain FIFO rotation of food stores and replenish dry goods as needed.
• Clean kitchen equipment (stove, grill, fryer, oven) and perform routine sanitation.
• Receive, store, and record temperatures of foodservice supplies.
• Initiate dietary charge slips for guest trays and catered events.
• Use meat slicer and food thermometer correctly and monitor cooking temperatures.

Required profile

• Minimum high school diploma; culinary training or equivalent preferred.
• One year of experience in a hotel, hospitality, or healthcare foodservice setting preferred.
• Current Health Certificate.
• Reliability in reporting to work on time, wearing identification, and dressing professionally.
• Commitment to organizational policies, ethical practices, and continuous quality improvement.

Required skills

• Meat slicer operation
• Food thermometer usage
• FIFO inventory rotation
• Food labeling and dating
• Accurate portioning of meals