Cook | Dietary Services | 1/2 Time (Weekends)

Requirements

• Two years of professional cooking experience required.
• Culinary degree preferred.
• Experience and knowledge of techniques and methods of quantity food preparation and storage.
• Ability to prepare creative menu plans consistent with federal and state government nutrition guidelines.
• Skill to estimate food quantities required for menus.
• Skill to plan the preparation of meals for serving at specified meal times.
• Skill to prepare meals with a minimum of waste.
• Knowledge of safety practices related to food preparation and use of commercial kitchen utensils and equipment.
• Knowledge of sanitary methods of food handling, food preparation and cooking techniques.
• Skill to monitor inventory levels.
• Basic skill in using a computer.
• Ability to stand for long periods of time.
• Knowledge of basic record keeping.
• Skill to establish and maintain cooperative working relationships with staff, patients and guests.