Cook

As a Cook, you will assist in the production of patient, retail, and catering meal services in support of the overall function of the department.

DUTIES AND RESPONSIBILITIES:

• Assists in the production of patient, retail, and catering hot and cold meals as determined by management as necessary for the department needs.
• Prepares foods according to recipe specifications while preventing waste contributing to financial stewardship.
• Reviews menus and plans production at least three days in advance for needs.
• Adheres to daily, weekly, monthly schedule for cleaning food service equipment.
• Demonstrates flexibility in accepting schedule and work assignments.
• Accepts and understands verbal and written instructions
• Safely operates all food service equipment as necessary for meal preparation.
• Complies with all safety & sanitation standards outlined and determined by management as necessary for the department needs.
• Properly follows all Board of Health, The Joint Commission, and HACCP standards for cooking, cooling, re-heating, holding, storing, labeling, and serving.

EDUCATION AND RELATED EXPERIENCE:

Required:

• Ability to read and follow oral directions in English.
• One Year Related Experience

Preferred:

• High School Diploma or Equivalent.
• ServSafe Certification, Culinary Certification or Degree.