Home › Companies › 184cf1a8 A458 4dd4 8277 D934976576f0 168107138611 3494 › COOK - LEAD (Hospital)
COOK - LEAD (Hospital)
184cf1a8 A458 4dd4 8277 D934976576f0 168107138611 3494 · Baton Rouge, LA, US, Baton Rouge, LA · Active · ADP Workforce Now Recruiting
Job facts
| Field | Value |
|---|---|
| Company | 184cf1a8 A458 4dd4 8277 D934976576f0 168107138611 3494 |
| Title | COOK - LEAD (Hospital) |
| Normalized title | - |
| Department / team | - |
| Location | Baton Rouge, LA, United States |
| Work model | - |
| Employment type | Full Time |
| Salary | - |
| Status | active |
| ATS provider | ADP Workforce Now Recruiting |
| Posted / first seen | 2025-04-10 / 2026-05-31 |
| Changed / last seen | 2026-06-06 / 2026-06-06 |
Related slices
| Page | What it contains | Open |
|---|---|---|
| Company jobs | Active postings from 184cf1a8 A458 4dd4 8277 D934976576f0 168107138611 3494. | Open |
| Company breakdowns | Role, location, ATS, and work model facets for this company. | Open |
| ATS provider jobs | Active postings observed through ADP Workforce Now Recruiting. | Open |
| Provider filtered search | The same provider as a filtered job collection. | Open |
| City jobs | Active postings in Baton Rouge. | Open |
| Lifecycle events | Open, update, close, and reopen events for this posting. | Open |
| Original posting | Canonical source or apply URL captured from the ATS. | Open |
Linked records
| Company | 184cf1a8 A458 4dd4 8277 D934976576f0 168107138611 3494 |
| Source | eff78c7b-4d47-47a4-a106-f86dca9001c4 |
| ATS provider | ADP Workforce Now Recruiting |
Description
KPC Promise Hospital of BATON ROUGE: Prepares and cooks meats, vegetables, soups, etc., for regular and modified diets and cafeteria/catering meal services. Serves regular and modified diet trays with a high degree of accuracy at patient meal service times. Maintains work area, equipment and supplies in a clean, sanitized and organized manner. Ensures replenishment of food in the cafeteria, stock in the nourishment stations, and replenishment of food and snacks for the physician’s lounge. The Lead Cook ensures appropriate storage and utilization of ingredients. Under the supervision of the Director of Food Services, the Lead Cook is responsible for the inventory and ordering of weekly food supplies The Lead Cook will train and teach the staff good habits in food handling and equipment usage.
QUALIFICATIONS:
High school diploma or equivalent preferred Two or more years training and experience in quantity food preparation in a healthcare setting Must be thoroughly familiar with foods and methods of preparation Must be able to follow standardized recipes Must be able to read, write, and speak English
PHYSICAL AND MENTAL REQUIREMENTS:
Physical: Walking - up to 90% Standing - up to 90% Kneeling - up to 20%
Sitting - up to 10% Pushing - up to 60% Bending - up to 75%
Squatting - up to 50% Pulling - up to 40% Reaching - up to 45%
Lifting - up to 50lbs Wrist/Finger Movements - up to 90%
Mental: Stress Level: Moderate
EXPOSURE RISK: Category III - Jobs in which required tasks involve no greater exposure to blood, body fluids or tissues than would be encountered by a visitor. The normal work routine involves no exposure to blood, body fluids, or tissues.
EQUIPMENT, TOOLS, MATERIALS, MACHINES USED : Ovens, stoves, dishwashers, mops and brooms, grinders, slicers, mixers and blenders.
Full job record
| Job ID | 1a8258f4e786ce00dc97f1f3de9b6e829584e1d7 |
| Org ID | 21e8cd5b-46bf-4e0f-97c4-093daa70b1ac |
| Source ID | eff78c7b-4d47-47a4-a106-f86dca9001c4 |
| Board ID | eff78c7b-4d47-47a4-a106-f86dca9001c4 |
| Provider | adp_workforcenow |
| Provider Job Key | 548265 |
| Title | COOK - LEAD (Hospital) |
| Normalized Title | — |
| Status | active |
| Active | yes |
| Location Text | Baton Rouge, LA, US, Baton Rouge, LA |
| Department | — |
| Team | — |
| Employment Type | full_time |
| Workplace Type | — |
| Remote Policy | — |
| Country | United States |
| Region | LA |
| City | Baton Rouge |
| Salary Raw | — |
| Salary Min | — |
| Salary Max | — |
| Salary Currency | — |
| Salary Period | — |
| Source URL | https://workforcenow.adp.com/mascsr/default/mdf/recruitment/recruitment.html?cid=184cf1a8-a458-4dd4-8277-d934976576f0&ccId=168107138611_3494&lang=en_US&type=JS&jobId=548265&jwId=9201123099158_1 |
| Apply URL | https://workforcenow.adp.com/mascsr/default/mdf/recruitment/recruitment.html?cid=184cf1a8-a458-4dd4-8277-d934976576f0&ccId=168107138611_3494&lang=en_US&type=JS&jobId=548265&jwId=9201123099158_1 |
| First Seen At | 2026-05-31 18:59:54Z |
| Last Seen At | 2026-06-06 12:44:54Z |
| Last Checked At | 2026-06-06 12:44:54Z |
| Last Changed At | 2026-06-06 12:44:54Z |
| Inactive At | — |
| Source Posted At | 2025-04-10 23:17:00Z |
| Source Updated At | — |
| Raw Payload Uri | s3://job-postings-prod-raw-590183727216/raw/provider=adp_workforcenow/board=184cf1a8-a458-4dd4-8277-d934976576f0|168107138611_3494/date=2026-06-06/2026-06-06T12-44-50-347Z-3e298adcf85dba26e048dec12cdd2abcdb64a7a71257a4360b5478b10b53bf90.json |
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The Lead Cook ensures appropriate storage and utilization of ingredients. <span style=\"color:black;\">Under the supervision of the Director of Food Services, the Lead Cook is responsible for the inventory and ordering of weekly food supplies </span>The Lead Cook will train and teach the staff good habits in food handling and equipment usage. </span></p><p style='margin:0in;font-size:13px;font-family:\"Times New Roman\",serif;margin-left:1.5in;text-indent:-1.5in;'><span style='font-size:16px;font-family:\"Arial\",sans-serif;'> </span></p><p style='margin:0in;font-size:13px;font-family:\"Times New Roman\",serif;'><strong><span style='font-size:16px;font-family:\"Arial\",sans-serif;'>QUALIFICATIONS:</span></strong><span style='font-size:16px;font-family:\"Arial\",sans-serif;'> </span></p><ol style=\"margin-bottom:0in;margin-top:0in;\" start=\"1\" type=\"1\"><li style='margin:0in;font-size:13px;font-family:\"Times New Roman\",serif;'><span style='font-size:16px;font-family:\"Arial\",sans-serif;'>High school diploma or equivalent preferred</span></li><li style='margin:0in;font-size:13px;font-family:\"Times New Roman\",serif;'><span style='font-size:16px;font-family:\"Arial\",sans-serif;'>Two or more years training and experience in quantity food preparation in a healthcare setting</span></li><li style='margin:0in;font-size:13px;font-family:\"Times New Roman\",serif;'><span style='font-size:16px;font-family:\"Arial\",sans-serif;'>Must be thoroughly familiar with foods and methods of preparation</span></li><li style='margin:0in;font-size:13px;font-family:\"Times New Roman\",serif;'><span style='font-size:16px;font-family:\"Arial\",sans-serif;'>Must be able to follow standardized recipes </span></li><li style='margin:0in;font-size:13px;font-family:\"Times New Roman\",serif;'><span style='font-size:16px;font-family:\"Arial\",sans-serif;'>Must be able to read, write, and speak English</span></li></ol><p style='margin:0in;font-size:13px;font-family:\"Times New Roman\",serif;'><span style='font-size:16px;font-family:\"Arial\",sans-serif;'> </span></p><p style='margin:0in;font-size:13px;font-family:\"Times New Roman\",serif;'><strong><span style='font-size:16px;font-family:\"Arial\",sans-serif;'>PHYSICAL AND MENTAL REQUIREMENTS:</span></strong></p><p style='margin:0in;font-size:13px;font-family:\"Times New Roman\",serif;'><strong><span style='font-size:16px;font-family:\"Arial\",sans-serif;'> </span></strong></p><p style='margin:0in;font-size:13px;font-family:\"Times New Roman\",serif;'><span style='font-size:16px;font-family:\"Arial\",sans-serif;'>Physical: Walking - up to 90% Standing - up to 90% Kneeling - up to 20%</span></p><p style='margin:0in;font-size:13px;font-family:\"Times New Roman\",serif;'><span style='font-size:16px;font-family:\"Arial\",sans-serif;'> Sitting - up to 10% Pushing - up to 60% Bending - up to 75%</span></p><p style='margin:0in;font-size:13px;font-family:\"Times New Roman\",serif;'><span style='font-size:16px;font-family:\"Arial\",sans-serif;'> Squatting - up to 50% Pulling - up to 40% Reaching - up to 45% </span></p><p style='margin:0in;font-size:13px;font-family:\"Times New Roman\",serif;'><span style='font-size:16px;font-family:\"Arial\",sans-serif;'> Lifting - up to 50lbs Wrist/Finger Movements - up to 90%</span></p><p style='margin:0in;font-size:13px;font-family:\"Times New Roman\",serif;'><span style='font-size:16px;font-family:\"Arial\",sans-serif;'> </span></p><p style='margin:0in;font-size:13px;font-family:\"Times New Roman\",serif;'><span style='font-size:16px;font-family:\"Arial\",sans-serif;'>Mental: Stress Level: Moderate</span></p><p style='margin:0in;font-size:13px;font-family:\"Times New Roman\",serif;'><span style='font-size:16px;font-family:\"Arial\",sans-serif;'> </span></p><p style='margin:0in;font-size:13px;font-family:\"Times New Roman\",serif;'><strong><span style='font-size:16px;font-family:\"Arial\",sans-serif;'>EXPOSURE RISK:</span></strong><span style='font-size:16px;font-family:\"Arial\",sans-serif;'> Category III - Jobs in which required tasks involve no greater exposure to blood, body fluids or tissues than would be encountered by a visitor. 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