Cook

Additional Information About the Role

Join the Barnes culinary team and make a meaningful impact with every meal you prepare. As a Cook, you'll create high-quality, nourishing meals for patients, visitors, and staff while ensuring food safety, dietary compliance, and exceptional quality. If you’re passionate about great food, thrive in a fast-paced environment, and take pride in helping others, this is the role for you. 🍽️❤️

What You'll Do:

• Prep fresh ingredients and prepare meals using a variety of cooking techniques.
• Follow standardized recipes to deliver consistent, high-quality food.
• Ensure food safety, proper storage, labeling, and temperature controls.
• Prepare meals that meet special diets, allergies, and nutritional requirements.
• Maintain a clean, organized, and sanitary kitchen environment.
• Overview
• Barnes-Jewish Hospital at Washington University Medical Center is the largest hospital in Missouri and is ranked as one of the nation's top hospitals by U.S. News & World Report. Barnes-Jewish Hospital's staff is composed of full-time academic faculty and community physicians of Washington University School of Medicine, supported by a house staff of residents, interns, fellows and other medical professionals. Recognizing its excellence in nursing care, Barnes-Jewish Hospital was the first adult hospital in Missouri to be certified as a Magnet Hospital by the American Nurses Credentialing Center.

Preferred Qualifications

• Role Purpose
• Performs a variety of food service production activities such as pre-preparation and preparation of hot and cold foods for patient services, retail and catering operations following all dietary requirements. Properly handles and stores food per applicable regulatory requirements.

Responsibilities

• Preps and prepares food items by cutting, chopping, slicing, dicing, pureeing, marinating, etc. This includes washing, peeling, cutting, seeding vegetables/fruits, along with weighing and measuring designated ingredients.
• Follows standardized recipes, producing food items by utilizing various cooking techniques such as sautéing, broiling, braising, blanching, baking, grilling, deep fat frying, and steaming using a variety of institutional equipment while meeting proper food quality and proper serving temperatures.
• Properly chills and stores foods in designated areas following all labeling, dating, food safety guidelines and rotation procedures as well as completing designated food safety quality control logs.
• Ensures compliance of special dietary requirements, nutritional restrictions, allergens, modified textures and other special dietary needs.
• Cleans kitchen equipment, appliances, and work areas to ensure conformance to the highest level of sanitation.
• Minimum Requirements
• Experience
• No Experience
• Supervisor Experience
• No Experience
• Preferred Requirements
• Education
• High School Diploma or GED
• Experience
• <2 years
• Licenses & Certifications
• ServSafe Certification

Responsibilities

• Barnes-Jewish Hospital at Washington University Medical Center is the largest hospital in Missouri and is ranked as one of the nation's top hospitals by U.S. News & World Report. Barnes-Jewish Hospital's staff is composed of full-time academic faculty and community physicians of Washington University School of Medicine, supported by a house staff of residents, interns, fellows and other medical professionals. Recognizing its excellence in nursing care, Barnes-Jewish Hospital was the first adult hospital in Missouri to be certified as a Magnet Hospital by the American Nurses Credentialing Center.

Qualifications

• Role Purpose
• Performs a variety of food service production activities such as pre-preparation and preparation of hot and cold foods for patient services, retail and catering operations following all dietary requirements. Properly handles and stores food per applicable regulatory requirements.

Responsibilities

• Preps and prepares food items by cutting, chopping, slicing, dicing, pureeing, marinating, etc. This includes washing, peeling, cutting, seeding vegetables/fruits, along with weighing and measuring designated ingredients.
• Follows standardized recipes, producing food items by utilizing various cooking techniques such as sautéing, broiling, braising, blanching, baking, grilling, deep fat frying, and steaming using a variety of institutional equipment while meeting proper food quality and proper serving temperatures.
• Properly chills and stores foods in designated areas following all labeling, dating, food safety guidelines and rotation procedures as well as completing designated food safety quality control logs.
• Ensures compliance of special dietary requirements, nutritional restrictions, allergens, modified textures and other special dietary needs.
• Cleans kitchen equipment, appliances, and work areas to ensure conformance to the highest level of sanitation.
• Minimum Requirements
• Experience
• No Experience
• Supervisor Experience
• No Experience
• Preferred Requirements
• Education
• High School Diploma or GED
• Experience
• <2 years
• Licenses & Certifications
• ServSafe Certification