Cook

Principle Responsibilities

• Prepares food in a timely, appealing and appetizing manner.
• Prepares food using standardized recipes and proper cooking methods for patients, staff and special functions.
• Adequate quantities of food are prepared based on patient need and cafeteria volumes.
• Understands special diets and consults with dietitian as needed.
• Uses proper cooking, cooling and reheating techniques to ensure food safety.
• Checks temperatures regularly prior to serving food.
• Limits, dates, covers and stores food properly.
• Utilizes sanitizing techniques for food, self and equipment.
• Maintains adequate food stock to meet the menu requirements and patient requests.

Required Qualifications

• Must be 18 years of age.
• Education and/or experience needed to meet required functional competencies as listed on the job description.
• High school diploma or GED.
• Associate's or Vocational degree in the culinary field.
• 0 to 2 years of food service experience.
• Certification for Food Safety and Handling upon hire preferred.

Physical Demands

• Medium Work: Lifting weight up to 50 lbs. occasionally, up to 25 lbs. frequently.
• 0.6 FTE (48 hours per two-week pay period).
• 8-hour day/evening shifts.
• Every other weekend rotation.

Pay Range

Pay Range: $21.04 to $26.52 per hour.

Benefit Summary

• Medical/Dental PTO/Time Away
• Retail Savings Plans
• Life Insurance
• Short-term/Long-term Disability
• Retirement Savings Plans
• Voluntary Benefits (vision, legal, critical illness)
• Tuition Reimbursement or Continuing Medical Education as applicable
• Student Loan Support
• Employee Resources Groups (ERGs)
• Community Involvement and Volunteering Events
• Well-being Dollars
• Dedicated Well-being Navigators
• Various Programs, Activities, Articles, Videos, Personal Coaching and Tools
• Employee Resources Groups (ERGs)
• Engagement in Various Community Involvement and Volunteering Events
• Benefits to Navigate the Federal Public Service Loan Forgiveness Program