Cook

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.
• May assist in restocking work station.
• May assist in putting away grocery orders.
• May operate cash register.
• May assist with menu development.
• May perform other duties as assigned.

Requirements

• 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 preferred upon hire.

Physical Demands

• Medium Work:
• Lifting weight up to 50 lbs. occasionally, up to 25 lbs. frequently.
• 8-hour evening shifts from 12:00 PM - 8:30 PM.
• Working in the café customer facing grill.
• Every other weekend.

Pay

• Pay Range: $22.49 to $29.25 per hour.

Schedule

• 1.0 FTE (80 hours per two-week pay period).
• 8-hour evening shifts from 12:00 PM - 8:30 PM.
• Every other weekend.