Job Details
Summary
Under the direction of the Food Service Director and Food Service Supervisor, serves as principle cook for all meals in preparing, seasoning, and cooking food for the hospital patients, employees, and visitors.
Responsibilities
QUALIFICATIONS/EDUCATION:
High school diploma with the ability to read, write, and follow oral and written instructions. Technical schooling with courses in institutional food preparation or equivalent work experience required At least one year of comparable work experience required with therapeutic diet experience preferred. Must have the ability to work independently and organize several projects. Must be able to move intermittently throughout the day. Must be able to speak the English language in an understandable manner. Must be able to cope with the mental and emotional stress of the position. Must be able to see and hear, or use prosthetics that will enable these senses to function adequately to assure that the requirements of this position can be fully met. Important qualifications for cooks and other kitchen workers include the ability to work as part of a team, possessing a keen sense of taste and smell, and personal cleanliness. Good visual acuity and manual dexterity required. Must have the ability to lift, push, or pull up to 50 pounds. Certifications and Licensures
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Required Education
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Other Information
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