Standard Occupational Classification (SOC): Cooks, Institution and Cafeteria
Institution and cafeteria cooks are professionals who prepare and cook food in institutional settings, such as hospitals, schools, and other large organizations. In the healthcare industry, institution and cafeteria cooks may be responsible for preparing and serving meals to patients, visitors, and staff in hospitals, clinics, and other healthcare facilities.
Some specific tasks that institution and cafeteria cooks in the healthcare industry may be responsible for include:
Preparing and cooking a variety of foods, including main dishes, sides, and desserts.
Working with dieticians and other healthcare professionals to create menus that meet the dietary needs and preferences of patients and other clients.
Ensuring that all food is prepared and cooked to the appropriate temperature and quality standards.
Maintaining a clean and organized kitchen and work area.
Ordering and maintaining inventory of food and supplies.
Assisting with the training and supervision of kitchen staff.
Institution and cafeteria cooks in the healthcare industry should have a strong understanding of food safety and sanitation, as well as the ability to follow recipes and prepare a variety of dishes. They should also be able to work effectively under pressure and as part of a team. Most institution and cafeteria cooks receive on-the-job training, although some may attend culinary school or complete an apprenticeship program.