Hospital Kitchen Assistant Jobs (NOW HIRING)

Description

Position Summary

Dietary Services Cook will work under the supervision of the Dietary Services Leader to ensure all food is prepared in accordance with established recipes, hospital policies, and food safety regulations. 

Essential Functions

Meal Preparation: Prepare, cook, and portion meals for patients, staff, and visitors, following hospital menus and dietary restrictions. Ensure meals meet quality standards for taste, appearance, and nutrition.

Dietary Compliance: Follow prescribed dietary guidelines and restrictions for patient meals (e.g., low-sodium, diabetic, gluten-free, etc.). Collaborate with dietitians to accommodate special dietary needs.

Food Safety & Hygiene: Adhere to all food safety guidelines, including proper food handling, storage, sanitation, and cleaning practices in compliance with Washington state health regulations.

Inventory Management: Assist in managing kitchen inventory, including ordering, receiving, and stocking food and kitchen supplies. Monitor and report inventory levels to avoid shortages.

Kitchen Maintenance: Ensure kitchen equipment is clean, well-maintained, and used properly. Report any maintenance or safety issues with kitchen equipment to supervisors.

Collaboration: Work closely with other kitchen staff to maintain a smooth workflow. Participate in team meetings to discuss menu changes, dietary needs, and patient feedback.

Patient Interaction: Respond to patient food preferences and provide alternative meal options when necessary, ensuring patient satisfaction and comfort.

Working Conditions:

May be required to work weekdays and/or weekends, evenings, and/or night shifts if needed to meet deadlines.

May be required to work on religious and/or legal holidays on scheduled days/shifts. 

Will required to work in a hospital kitchen environment, with exposure to hot equipment, food allergens, and cleaning      chemicals.

 -May be required to perform other duties assigned by supervisor  

Requirements

Physical Requirements: 

Walk/Stand - must be able to continuously walk and stand.

Environment Condition - must be able to perform work both inside and outside.

Sit - sit infrequently.

Lift - constantly 0-10 pounds, frequently 11 - 50 pounds, occasionally 51 - 100 pounds.

Carry - constantly 0-10 pounds, frequently 11 - 50 pounds, occasionally 51 - 100 pounds.

Push - constantly 0-10 pounds, frequently 11 - 50 pounds, occasionally 51 - 100 pounds.

Climb- must be able to climb stairs on a frequent basis, with the opportunity to utilize the elevator as an alternate resource if available.

Bend - must be able to bend at the waist, knees, hips, and spine on a frequent basis; may require frequently manipulating weights of 25 pounds or more.

Squat - must be able to squat on a frequent basis to reach below the knee, may require lifting of 50 pounds or less.

Twist or rotate - must be able to twist or rotate occasionally at the trunk, hips, knees, and neck, manipulating weights of 25 pounds or more.

Reach- must be able to reach on a frequent basis. May occasionally reach overhead, requiring manipulation of weight of 10 pounds or less, and below waist manipulating weight of 25 pounds or more. 

Qualifications:

Education / Experience: High school diploma or equivalent. Formal dietary training or food service certifications are preferred.

Experience: Minimum of 1-2 years of experience in institutional cooking, food service, or a healthcare setting. Experience in a hospital kitchen is a plus.

Certifications:

Washington state food handlers' card

Skills: 

Knowledge of food preparation, kitchen equipment, and proper cooking techniques. 

Ability to follow detailed recipes and meal plans while ensuring dietary compliance. 

Strong attention to food safety, cleanliness, and sanitation standards. 

Ability to work in a fast-paced environment and prioritize tasks effectively. 

Excellent communication and teamwork skills. 

Familiarity with hospital-specific dietary requirements and menu planning is a plus.