The Nutrition Services Cook prepares, seasons and cooks meals for patients, visitors and employees using a production sheet per Patient Diet Order, Employee Food Order forms and departmental luncheon orders. The Cook duties also include, but are not limited to, the following: Preparation and execution of maintaining a clean, safe and sanitary kitchen per state and federal guidelines; general cleaning both per posted schedule and as needed; and performing general department duties as requested and needed.
Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill. and/or ability required.
Education and Experience: One year of Professional cooking experience required. High school diploma or general education degree (GED). Ability to speak, read, write and follow verbal and written directions in English is required. Quantity food preparation experience preferred. Must be able to work well with people and be willing to learn. On-the-job training will be provided.
Knowledge, Skills and Abilities: Knowledge of kitchen equipment preferred. Must demonstrate a willingness to learn therapeutic diet guidelines, and general quantity and quality food preparation. Current Driver’s License required if incumbent will perform local food shopping. Must be able to work weekends and holidays.