COOK II - Retail Production, Patient Production, & Catering
Must be able to adapt and function in a commercial hospital kitchen. Duties will include large quantity food production, short order cooking, catering, following standardized recipes, ensuring food safety, cleaning & sanitation of equipment/area assigned, ability to estimate forecast serving requirements, utilize serving portion control, ability to interact with the public & co-workers, and other duties as assigned.
The position does require significant standing, walking, and the ability to lift and move items. The work environment can be hot and require extended periods of standing or walking to complete tasks in a timely manner. Must be able to read and interpret instructions, labels, and recipes.
Two to four years of experience in food service or food production preferred. On the job training is available.
Equal Opportunity Employer Minorities/Women/Veterans/Disabled