Cook

Department:

Employee Type:

Per Diem Type (if applicable):

Minimum Pay Range:

The Cook prepares and serves all hot food and entrees in a timely manner, according to the recipes appropriate for the menu, so that they meet the quality and quantity standards of the hospital and all governing health agencies.  Participates in kitchen clean-up and dishwashing responsibilities as needed and adheres to proper sanitation and safety practices at all times.

• Current and ongoing certification in food safety, i.e., Serve Safe. 

• Minimum of two years cooking experience in an institution kitchen, preferably in a hospital, required. 
• Must have knowledge of food safety procedures & practices.

• Ability to use all institutional food service equipment. 
• Ability to lift 50 pounds.
• Excellent interpersonal, communication, time management and organizational skills. 
• Must be able to multi-task in an active and dynamic environment with frequent interruptions.
• Must be able to cook food in large quantities. 
• Must be able to read and write in English.