Cook

Responsibilities

• Participates in kitchen clean-up and dishwashing responsibilities as needed and adheres to proper sanitation and safety practices at all times.

Requirements

• Education/Licensure/Certification: 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.

Department

Food Services Shift: Variable (United States of America) Employee Type: Regular - Per Diem Per Diem Type (if applicable): Non-RN Per Diem 1 Minimum Pay Range: $22.69 - $27.23 Job Description: POSITION SUMMARY: 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.