Under the Supervision of the Lead Cook, prepares, seasons, and cooks food for hospital patients, employees and visitors.

Essential Duties & Responsibilities:

• Prepares cook’s area for entrees and hot food production items.
• Prepares menu items following amounts on production sheets for patients, staff and visitors.
• Observes, evaluates and tastes food being cooked to improve flavor or texture as needed.
• Procures food items and necessary equipment from storage areas.
• Assists with inventory controls to conform to budget.
• Maintains a neat orderly work area and keeps cooking equipment clean to department standards.
• Demonstrates proper techniques in storage, handling and holding of food items produced.
• Organizes time and workload to meet food production deadlines

Education: High School Diploma/GED required.

Additional experience preferred:

*Serve Safe Certification preferred.
*Must demonstrate proficiency with department related competencies