Cook

Salary Not Available

Position range in 7th Regional Labor Market Area, Shreveport $22k - $31k Per Year

Cook

North Caddo Medical Center

Occupation: Cooks, Restaurant

Location: Vivian, LA - 71082

Positions available: 1

Job #: 1129

Source: North Caddo Medical Center

Posted: 6/20/2025

Web Site: ncmcla.com

Job Type: Full Time (30 Hours or More)

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Job Requirements and Properties

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Work Onsite

Full Time

Schedule

Full Time

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Job Description

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Purpose: The cook is responsible for preparing, working with and delivering food according to the nutritional needs of the patient/resident, providing food and customer service to patients, residents, and personnel while maintaining high standards of quality, sanitation and safety.

Essential Functions (including, but not limited to):

Supports the mission, vision, and core values of the organization. Follow hospital and departmental policies and procedures.

Prepares and dishes quality food accurately and attractively according to diet and menu.

Maintains kitchen sanitation and safety standards.

Ensures compliance with state local and regulatory agencies as it relates to food service.

Assist with set-up, service and clean-up of food production.

Ensure proper sanitation and storage of kitchen equipment, food and supplies.

Food temperatures are maintained at proper levels at preparation and throughout service.

Assists patients with menus, questions, complaints and concerns, with compassion. Provides special request foods as able.

Understands modified diets and is a team player in working toward patient/resident nutritional well being.

Working Conditions:

Is subject to frequent interruptions.

Is involved with patients/residents, personnel, visitors, government agencies/personnel, etc., under all conditions and circumstances.

Communicates with the medical staff, department personnel and other department staff.

Subject to work beyond normal working hours, and in other positions temporarily, when necessary.

Is subject to callback during emergency conditions.

Attends and participates in continuing educational programs.

Is subject to injury from falls, burns from equipment, odors, etc., throughout the workday, as well as to reactions from dust, disinfectants,

Is subject to warm kitchen temperatures and high humidity.

Material and equipment used: Sharp knives, meat slicer, steamer, oven, stove, dishwasher, blenders, and other food preparation equipment. Computers.

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Additional Information

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Qualifications: Must have oral and written English communication skills as well as basic math and computer skills. Must have good organization skills in order to meet timelines.

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