Cook

Prepares food in a sanitary manner according to the menu and production sheets. Uses standardized recipes for portion control and to meet the standards of therapeutic diets. Follows recipes based on diet modifications ordered for all age groups. Presents an appetizing, attractive product following the set department standards. Will demonstrate an understanding of all patient populations served. Will uphold ServiceFIRST principles, keeping in mind patient safety and quality at all times.

Licenses and Certifications Required

• ServSafe desired, but will offer with employment

Educational Requirements

• Able to read and write
• Able to follow oral and written directions
• 18 years of age or older
• Ability to do simple math for recipe calculations and modifications

Experience Requirements

• One year of hospital or previous food service experience is desired, but not required

Special Skills or Training Requirements

• Ability to recognize errors and make adjustments as needed
• Customer Service Skills