Cook - Registry/PRN
Posted Mar 6, 2026 · We last checked this listing on Oct 6, 2026
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Likely interview questions for this role
Written from this job description, not a generic list. Each one notes what the interviewer is really checking.
About your past
Tell me about your cooking experience. Have you cooked in a hospital, school or other large kitchen?
What they are checking: Whether they are used to cooking in volume to a schedule, which hospital kitchens require.
Tell me about a time something went wrong in the kitchen during a rush. How did you handle it?
What they are checking: Whether they stay calm, fix problems and keep the team moving under pressure.
As registry or PRN staff, how do you make sure you are dependable when called in?
What they are checking: Whether the department can count on them to fill shifts on short notice.
What would you do
You are short on an ingredient for a recipe and the meal goes out in 30 minutes. What do you do?
What they are checking: Whether they check with a supervisor about a substitute instead of quietly changing a recipe that affects diets.
You notice the walk-in cooler is reading above 41 degrees. What do you do?
What they are checking: Whether they act right away to protect food and report it instead of assuming someone else will.
About the work
What does HACCP mean to you, and what do you record during a shift?
What they are checking: Whether they understand temperature logs and critical control points as real safety steps, not paperwork.
A patient is on a mechanical soft or pureed diet. How do you make sure the food has the right consistency?
What they are checking: Knowing that the wrong texture can make a patient choke, so diet consistency is a safety issue.
How do you portion food correctly and why does it matter in a hospital?
What they are checking: Understanding that portions affect patient nutrition, sodium and calorie counts, not just food cost.
What do you prep today for tomorrow, and how do you label and store it?
What they are checking: Whether they label, date and store food safely so nothing is used past its safe time.
How do you prevent cross-contamination between raw meat and ready-to-eat foods?
What they are checking: Basic food safety knowledge, which the required sanitation certificate is meant to prove.
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As published by Silver Cross Hospital.