Cook
- DEFINITION/PRIMARY FUNCTION
- UNDER THE DIRECT SUPERVISION OF THE CHEF/PATIENT FOODSERVICE MANAGER, PREPARES, SEASONS AND COOKS FOOD FOR HOSPITAL PATIENTS, EMPLOYEES AND VISITORS.
- POSITION QUALIFICATIONS (Minimum qualifications are required unless stated otherwise.)
- Experience:
- 2-3 YEARS PREVIOUS PROFESSIONAL FULL TIME COOKING EXPERIENCE REQUIRED.
EXPERIENCE IN HOSPITALS PREFERRED.
- 2-3 YEARS PREVIOUS PROFESSIONAL FULL TIME COOKING EXPERIENCE REQUIRED.
- 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 six months of employment.
- Other Requirements:
- ABILITY TO WORK WITH A WIDE VARIETY OF PEOPLE.
MUST HAVE VERY GOOD INTERPERSONAL SKILLS.
ABILITY TO READ, WRITE AND FOLLOW ORAL WRITTEN INSTRUCTION. MUST HAVE THE ABILITY TO QUICKLY MOVE FROM ONE DUTY TO ANOTHER AS NEEDS OF THE DEPARTMENT CHANGE.
MUST BE WELL ORGANIZED AND ABLE TO EFFECTIVELY MANAGE MULTIPLE TASKS.
- ABILITY TO WORK WITH A WIDE VARIETY OF PEOPLE.
- Experience:
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