The primary purpose of this of this position is to be responsible for the prep and production of patient and cafeteria meals in accordance with current applicable federal, state, and local standards, guidelines, and regulations. To assure that quality food & service is provided at all times. Maintains cleanliness of kitchen and serving areas.
In addition, the cook oversees the operation of the kitchen to the standard of the Health Department and Joint Commission. Under the supervision of the Director of Culinary and Nutritional Services, is responsible for following recipes to prepare (batch cook) entrees, grill specials, sides and desserts. Responsible for hot and cold food preparation, including accompaniments and garnishes. And items for grab and go program and special events as directed by director.
This list should not be considered to be all encompassing and you will perform any other duties assigned by the Director of Nutritional Services.
High School Diploma or GED
Culinary Certificate (preferred)
Sanitation Certificate or Certification Eligible.
At least 2 years of proven cooking experience at a Full Service, up-scaled restaurant, resort/hotel or healthcare facility preferred