DEFINITION/PRIMARY FUNCTION

UNDER THE DIRECT SUPERVISION OF THE CHEF/PRODUCTION MANAGER, WORKS WITH COOKS TO ASSIST IN THE PREPARATION OF FOOD FOR PATIENTS, EMPLOYEES AND VISITORS. WORKS COOPERATIVELY WITH ALL COOKS, CARRYING OUR ASSIGNED DUTIES. INDEPENDENTLY PREPARED, SEASONS AND COOKS FOODS, FOLLOWING RECIPES AND INSTRUCTIONS. PRACTICES SAFE FOOD HANDLING PRINCIPLES AT ALL TIMES.

POSITION QUALIFICATIONS (Minimum qualifications are required unless stated otherwise.)

Experience:

2-3 years previous cooking experience required.

Experience in hospitals preferred.

Education and Training:

High school graduate or graduate of a formal technical school specializing in hotel or institutional cooking required.

License, Certification & Registration:

SERVESAFE - Servesafe Certification within 6 months of employment.

Other Requirements:

Ability to work with a wide variety of people.

Must have excellent interpersonal skills.

Ability to read, write and follow oral written instruction.

Must have the ability to quickly move from one duty to another as the needs of the department change.

Must be well organized and able to effectively manage multiple tasks.