First Cook, Dietary, FT, Varies

• Oversees and supports the preparation and production of food for patient and guest meals, ensuring department goals and objectives are met
• Follows standardized recipes, daily production charts, and instructions
• Ensures that food is produced according to food service requirements of quality, quantity, nutrition, appearance, temperature, and timeliness
• Follows HACCP procedures
• Uses standard food preparation equipment, utensils, etc. and all measuring devices appropriately

• High School Diploma, Certificate, GED, training or experience required
• Knowledge in principles of sanitation and safety in food handling and equipment
• Proven excellent communication and interpersonal skills
• 1 year of trade school or vocational schooling preferred
• Food Safety Certification required within 6 months of hire
• Minimum Required Experience: 3 Years

1 year of trade school or vocational schooling preferred