Food And Nutrition Cook

About the role

Under general direction of Director/Supervisor of Food & Nutrition and/or Dietician, prepares foods for patient tray line, cafeteria and special functions using production sheet and standardized recipes.

Responsibilities

• Prepares meals according to production sheets and standardized recipes
• Operates institutional kitchen equipment such as meat slicer, blender, can opener, cheese grater, grill, oven, steamer and dishwasher
• Ensures compliance with food safety and sanitation guidelines
• May assist in special functions and events as needed

Requirements

• High school diploma or equivalent preferred
• Past institutional food service experience preferred
• Experience with institutional kitchen equipment necessary

Qualifications

• None specified

Skills

• Knowledge of institutional kitchen operations
• Ability to follow standardized recipes and production sheets
• Attention to detail for food safety and sanitation

Benefits

• N/A

Pay

• N/A

Schedule

• Shift varies