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Under the direction of the Director of Food Service or designee, is responsible for all aspects of cooking; to ensure that all food is prepared to the strict standards of the department; prepares meats and main dishes; must be knowledgeable in general principles of quantity food cooking and use of all kitchen equipment; must understand standards of production, preparation of food of high quality in specified quantities. For the Cook assigned to the Bake Shop, makes breads, rolls, biscuits, cakes, cookies, pies, and other bakery products as well as preparing puddings, custards and gelatin products for patients, special meals and cafe’ customers.
EDUCATION: High school graduate or equivalent. Minimum of two years training in food quantity preparation, sanitation and hygiene. Secondary education preferred with courses in baking and/or cooking.
EXPERIENCE: A minimum of three years institutional or Medical Center cooking.
SKILLS: Ability to read, write and follow oral and written instructions. Ability to do arithmetic calculations and computations.
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