Cook - RHFW

  • Organization

  • Rehabilitation Hospital of Fort Wayne Rehabilitation Hospital of Fort Wayne

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  • Part Time

Job Description


  • Under the immediate supervision of designated Nutritional Services management, prepares food for patients, cafeteria patrons and special functions. 
  • Follows a menu to prepare and cook meats, fish, poultry, gravies, cereals, soups, vegetables and other foods for service in an institutional setting.
  • Relies on experience and judgment to plan and accomplish goals.
  • Performs a variety of complicated tasks.
  • May lead and direct the work of others.
  • May report directly to a supervisor or manager. A wide degree of creativity and latitude is expected.




  • None required.


  • Six months to one year of experience producing and serving diverse dietary selections in an institutional environment.


  • Minimum of a high school diploma or its equivalent (GED)
  • Education may be waived in lieu of three to four years of experience in producing and serving diverse dietary selections in an institutional environment.


  • None required.

Job Knowledge & Skills: 

  • Demonstrates use of the English language, both verbal and written for use in reading recipes and production sheets, communicating needs, shortages and work progress, as well as safety issues.
  • Demonstrates basic working knowledge of various cooking procedures for large quantities, recipe utilization, and Indiana State Board of Health regulations.
  • Requires basic math skills for converting recipe quantities.
  • Demonstrates basic interpersonal and communication skills necessary to interact effectively with all internal and external unit customers, as needed.


Equal Opportunity Employer

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