The major responsibility of the Cook is the preparation of all foods for patient service, Employee Dining Room, Bistro and catering functions. In so doing, he / she follows established recipes and menus using professional food production methods of measuring, preparing and cooking food. All food is prepared under HACCP guidelines and meets quality parameters of taste, texture, temperature and appearance. He / She is also responsible to maintaining a clean and safe work environment.
Variable hours, every other friday and every other weekend only. Ablility to work more shifts as needed.
General Hours: 6:00am-2:00pm/10:00am-6:00pm/11:00am-7:00pm
High school diploma or equivalency. Able to stand for 80-90% of workday. DOH Food Handlers Certificate. Prefer five years experience in quantity food production. Must be able to follow standardized recipes