Role OverviewThe Cook I performs skilled production of all types of food for patients, staff and visitor consumption, under the direction of the Manager, Executive Chef and/or Sous Chef.
What You Will Do
Accurately prepares assigned food items from standardized recipes, cleans equipment and area, operates food service equipment, and issues and inventories food items.
Why It Might Be a Fit
The primary purpose of the Cook I position is to provide semi-skilled service in preparation of hot and cold food for patients, staff and visitor consumption.
Requirements
- Ability to accurately follow oral and written instructions
- Ability to accurately follow instructions when using, disposing, and mixing chemicals
- Ability to lift 25 lbs.
- Two (2) years of food service experience in a hospital, commercial restaurant, or other food service operation OR current enrollment /completion of a culinary program
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