Cook

Prepares, seasons and cooks (steaming, poaching, broiling, braising, etc.) food according to the recipes using basic ingredients, from scratch and some convenience items for patient meal service, Medical Center Cafeteria, and special catered functions, in a safe and sanitary manner

• Skill in various cooking techniques with the ability to follow recipes and specifications for regular and therapeutic diets
• Previous experience as a cook, or related experience in main kitchen and/or cafeteria
• Must possess the skill, knowledge and ability essential to the successful performance of assigned duties
• Must demonstrate customer service skills appropriate to the job
• Must be able to work alternate schedules. days and nights, weekends and holidays
• Knowledge of common cooking terminology, mathematics and standard weights and measures to prepare and adjust recipes
• Excellent written and verbal communication skills in English
• Ability to maintain a work pace appropriate to the workload
• Ability to establish and maintain effective working relationships across the Health System

Knowledge of University and medical center organizations, policies, procedures and forms

• Medical insurance
• sick and vacation time
• retirement savings plans
• access to a number of discounts and perks