Cook

DUTIES: Meal preparation using recipes and portion control.Ensure timely delivery of the meal.Maintain a clean work environment using infection and sanitation guidelines.Practice food safety by maintaining temperatures and handling of food and/or equipment.Supervisor in absence of one.Communicate effectively and respectfully with peers, staff and patients. QUALIFICATIONS: EDUCATION and/or EXPERIENCE: High school diploma or general education degree (GED) preferred. Culinary experience and minimum 1-year foodservice. LANGUAGE SKILLS: Ability to speak, read and write the English language to communicate tasks to peers or subordinates. MATHEMATICAL SKILLS: Ability to add, subtract, multiple and divide simple numbers. REASONING SKILLS: Ability to apply common sense to carry out simple tasks and create solutions as changes arise. CERTIFICATES, LICENSES, REGISTRATIONS: Food handler and/or SERV Safe preferred. Culinary experience preferred but not required. OTHER SKILLS AND ABILITIES: PHYSICAL DEMANDS: Stand and/or walk for long periods of time as well frequently lift, reach, pull/push objects weighing up to 10 pounds (rarely up to 100 pounds). WORK ENVIRONMENT: Frequently exposed to wet and/or humid conditions and extreme temperatures. Occasionally exposed to moving mechanical parts, fumes, airborne particles, chemicals, etc. The noise level in the work environment is usually moderate.