Cook / Pizza

Decatur, GA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $18.00 - $21.93

Work Schedule

Standard Hours

Benefits

Comprehensive health benefits

student loan repayment assistance

Family-focused benefits

Wellness incentives

Ongoing mentorship programs

Leadership programs

Paid Time Off

Job Description

Emory Healthcare is a leading healthcare provider known for its commitment to delivering high-quality patient care and fostering a supportive and professional work environment. With a robust network of hospitals, clinics, and specialty care centers, Emory Healthcare serves a diverse community, emphasizing innovation, compassion, and excellence in healthcare services. Recognized for its comprehensive employee benefits and a culture that promotes continuous learning and leadership development, Emory Healthcare is more than a workplace—it is a place where professionals can grow, thrive, and make a meaningful impact in their careers and communities.

The role of Cook at Emory Healthcare is vital in supporting the Food and Nutrition Services team by preparing and cooking menu items for patients, cafeteria customers, and various food service areas including retail, satellite locations, and special events. This position ensures that all food is made in accordance with standardized recipes, quality standards, and food safety regulations to meet the dietary needs of patients as well as the preferences of other patrons. The Cook is tasked with inspecting food quality and temperature, maintaining hygienic work areas, and using institutional kitchen equipment efficiently. This role not only requires culinary skills but also attention to detail and adherence to regulatory and safety protocols to prevent foodborne illnesses and maintain compliance with health standards.

In addition to food preparation, the Cook will manage inventory, label and store food according to guidelines, and maintain accurate records of food production and operational statistics. The role requires strong communication skills for collaborating with supervisors and team members, participating in professional development, and suggesting improvements to food service operations. Emory Healthcare provides comprehensive health benefits starting from day one, student loan repayment assistance, family-focused benefits, wellness incentives, and ongoing mentorship and leadership programs to enhance the career growth of its employees. Working at Emory Healthcare as a Cook offers a dynamic work environment that values teamwork, safety, and professional advancement, making it an excellent opportunity for individuals pursuing a career in institutional food service within a healthcare setting.

Job Requirements

High school diploma or equivalent preferred
Two years of institutional food preparation or cooking experience, or completion of a two-year culinary degree or certification program
Ability to read, write, and follow instructions
Ability to lift up to 50 pounds

Job Qualifications

High school diploma or equivalent preferred
Two years of institutional food preparation or cooking experience, or completion of a two-year culinary degree or certification program
Ability to read, write, and follow instructions
Strong communication skills
Knowledge of food safety and sanitation standards
Ability to work in a fast-paced team environment
Basic computer skills for recording operational data

Job Duties

Prepare and cook menu items for patients, cafeteria customers, and other food service areas
Follow standardized recipes, measuring and mixing ingredients to prepare hot and cold menu items in specified quantities
Inspect and taste prepared foods to ensure proper flavor, palatability, and temperature
Present and display food using appropriate garnishes and attractive presentation techniques
Set up and transport food items for patient tray assembly lines, cafeteria service, retail areas, satellite locations, or special events
Serve or carve food when required
Follow all food safety, sanitation, and infection control policies and procedures
Use appropriate protective equipment and safety practices to prevent foodborne illness transmission
Inspect food products and report safety hazards or concerns promptly
Ensure compliance with county, state, and federal regulatory requirements
Use the FIFO (First-In, First-Out) method for proper food storage and rotation
Operate institutional kitchen equipment including convection ovens, broilers, deep fat fryers, pressure fryers, steam-jacketed kettles
Clean and sanitize kitchen equipment and work areas according to established procedures
Perform routine preventive maintenance on equipment as recommended by the manufacturer
Clean spills and food debris promptly and dispose of empty containers appropriately
Remove and pre-scrape pots and pans and transport them to the cleaning area as needed
Return unused ingredients and supplies to designated storage areas
Review leftover food and determine appropriate storage, reuse, or disposal
Label and date food items in accordance with storage guidelines
Requisition food and supplies from the storeroom according to established policies
Verify that issued supplies meet recipe specifications and quality standards
Report unusual movement or discrepancies in food and supply inventory
Maintain records of food quantities produced and used in accordance with established procedures
Record operational statistics including food temperatures, refrigerator and freezer temperatures, meal counts, inventory usage
Use computer systems to access recipes and menus and record operational data
Communicate concerns, issues, or operational challenges promptly with supervisors and team members
Work with management to develop a professional development plan
Participate in educational in-services and training sessions
Stay informed of current trends and practices in food service operations
Share new ideas and suggestions with the Chef or Manager to improve operations