Under direct supervision of Shift Supervisor, Dietitians and Director in preparation and presentations of foods for patients, employees, visitors and special functions.  Assists in the overall sanitation of kitchen equipment.

The Cook, under direct supervision of Shift Supervisor, Dietitians and Director, prepares and presents foods for patients, employees, visitors and special functions. Assists in the overall sanitation of kitchen equipment

1. Under direct supervision of Shift Supervisor, Dietitians and Director, prepares and portions food for patients, employees and special functions.
2. Performs various food preparation tasks.
3. Follows schedule for daily food preparations qas patient and cafeteria menu dictates.
4. Assigned to supervise and assist in the operation of the patient tray line.
5. Responsible for cleaning and proper use of equipment and reports repairs as needed.
6. Works alternate weekends and assists in supervising other kitchen employees.
7. Follows established guidelines for quality food production.
8. Coordinates standards of quality food handling with proper sanitation standards.
9. Follows procedures and standards of safety and personal hygiene required by department.
10. Is responsible for department’s operational excellence; assures department delivers quality services in accordance with applicable policies, procedures and professional standards.

Minimum Work Experience

• Minimum of two years of some formal or on‑the‑job training in food preparation, cooking and principles of sanitation and safety preferred.

Required Skills, Knowledge, and Abilities

• Required to comply with OSHA regulations for the N95 respirator training and fit testing.