Production Cook - Nutritional Services

Primary: 5:00am-1:30pm; Secondary: 11:00am-7:30pm, 10:30am-7:00pm, & 10:00am-6:30pm

GENERAL SUMMARY:

Under the direction of the Executive Chef, prepares and cooks in quantity various foods for meal service and performs cold food production duties for patients, cafeteria and deli station.

QUALIFICATIONS:

Education/Skills Required:
1. High School Diploma or GED required.
2. 2-3 years experience in quantity food preparation and short order cooking required.
3. Working knowledge of Federal and State regulatory standards for safety and sanitation.
4. Prefer a culinary degree, serve safe certified quantity food service and experience in a healthcare setting.
5. Ability to utilize food production equipment and knowledge of cooking methods and procedures.

As applicable, the individual has training/competency in attending to the special needs and/or behaviors appropriate to the age of the patients for which care is being provided.