Cook 1

Job Summary

Under direction of the Manager, Executive Chef and/or Sous Chef, the Cook I performs skilled production of all types of food for patients, staff and visitor consumption, including therapeutic diets. The primary purpose of the Cook I position is to provide semi-skilled service in preparation of hot and cold food for patients, staff and visitor consumption.

Responsibilities

• Accurately prepares assigned food items from standardized recipes.
• Cleans equipment and area following established procedures.
• Operates food service equipment with supervision.
• Attends scheduled meetings and training as assigned.
• Issues and inventories food items.
• Participates in inventory/cost control in designated area.
• Performs computer-related activities as required.

Qualifications

• Ability to accurately follow oral and written instructions (i.e. recipes, production sheets etc.).
• Ability to accurately follow instructions when using, disposing, and mixing chemicals.
• Ability to lift 25 lbs.
• Two (2) years of food service experience in a hospital, commercial restaurant, or other food service operation OR current enrollment /completion of a culinary program.

Work Locations

TGH Main Campus
Eligible for Remote Work

Schedule

Full-time
Shift: Variable

Job Type

On Site

Shift Hours

11:30a - 8p

Minimum Salary

$15.91