Cook I

Prepares hot and cold food items according to standardized recipes for patients, cafeteria, physician’s lounge and catering. Ensures product quality and availability meet established standards with minimal waste.

What You Will Do

Effectively communicates inventory status to Executive Chef, Product Expeditor or Supervisor. Establishes sound working relationships with line staff to promote patient tray accuracy and assembly efficiencies.

Requirements

• Must be able to work weekends, holidays, and other shifts as needed.
• Prefer five (5) years of experience in high volume hospital, institutional or restaurant cooking.
• Prefer ability to read and understand written instructions, recipes and various calculations.
• HS EQ: High School Diploma, GED or Certificate