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The Cook coordinates production activities with food service personnel in the preparation of food and in maintenance of food service regulations, including standards of quality, temperature, safety and sanitation. Prepares meals for patients, physicians, employees and special functions. Performs supervisory duties in the absence of the Food Service Director, Dietary Supervisor, & Chef. The Cook reports directly to the Dietary Supervisor. This position has the responsibility for interacting with the following age groups: pediatric, adolescent through geriatric. The Cook is exposed to extremes in temperature, from walk-in freezers to hot electrical equipment. He/she works with sharp objects (ie. knives) and hazardous cleaning agents.
Requirements:
Requirements:
- Previous experience in quantity cooking; experience in hospital food service desirable.
- Possesses knowledge of therapeutic diets and food service safety & sanitation standards.
- Possesses ability to perform duties in a timely manner, and follow hospital and department polices & procedures.
- Possesses the ability to follow recipes and adjust quantities as needed.
- Has full command (verbal and written) of the English language.
- Possesses the physical ability and perceptive acuity e.g. hearing, visual, to satisfactorily perform all duties. Able to lift and carry objects; walk and stand on feet for extended periods of time; able to lift a minimum of 25 pounds.
Benefits:
- Medical, dental and vision coverage is provided for all full time and part time employees*
- Medical is 100% employer paid including dependents*
- Employee Assistance Program
- Basic Life and AD&D
- 401k plan with company match
- Generous PTO plan*
- Pet Insurance Discount Program*
- Employee Discount Program*
*Per diem staff ineligible
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