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Catholic Health First Cook LMH in Lockport, New York

Facility: Lockport Memorial Hospital

Shift: Shift 1

Status: Full Time FTE: 1.000000

Bargaining Unit: SEIU Local 1199

Exempt from Overtime: Exempt: No

Work Schedule: Days with Weekend and Holiday Rotation

Hours: 6:00am to 2:00pm


Assembles and prepares the hot food production area, and the cold food production area, including the preparation, cooking, service and usage of foods for patients, employees, visitors and others following standardized recipes and safe food handling practices; prepares foods in accordance with same guidelines. . Oversees and assists in the cleaning and sanitizing duties to equipment and preparation areas. Assures adequate quantities of food items available to prevent interruption of service during patient, cafeteria and special function meal operations. Complies with Hospital Mission, Patient Bill of Rights, established Hospital and department policies, procedures, practices and objectives; standards for hygiene and personal appearance; standards for food safety; quality improvement program; safety, environmental and infection control standards.

Mount St. Mary's consists of multiple locations and associate may be assigned as needed.



  • High School or Equivalent required

  • Additional training in food service sanitation and safe food handling practices preferred


  • One (1) to three (3) years' experience in quantity cooking in healthcare or hotel/restaurant required

  • Two (2) to Five (5) years' experience in quantity cooking in healthcare or hotel/restaurant preferred

  • Supervisory experience preferred


  • Balance figures

  • Coordinate events

  • Maintain logs

  • Ability to read, write, follow oral and written instructions and communicate clearly with others


  • Handles emergency or crisis situations

  • Exposed to hazards from electrical/mechanical/power equipment

  • Exposed to housekeeping/cleaning agents/chemicals

  • Subject to hazards of flammable, explosive gases

  • Subject to burns and cuts

  • Subject to varying and unpredictable situations

  • Exposed to hazards of steam and heat

  • Exposed to heat, wetness, odors in kitchen areas and/or patient areas

  • Exposed to varying degrees of kitchen elements

  • Subject to many interruptions

  • Required Protective Equipment:

  • Lab Coat or Apron

  • Non-Sterile Food-Service Gloves

    REQNUMBER: 18573