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- JOB RELATIONSHIPS
- Supervises no other employee, but is responsible to the Lead Cook.
- DEFINITION OF POSITION
- Under the supervision of the Lead Cook, the Cook prepares, seasons, bakes and garnishes foods for patients, employees, and visitors. The Cook functions as an active member of the food production team, and must be able to function independently.
- QUALIFICATIONS
- Professional
- High school graduate or equivalent preferred.
- Must be able to read and write English.
- Must have four years significant experience in high volume food production as a cook, preferably in a hotel, country club or restaurant.
- Must have knowledge of sanitation and safety regulations.
- Must have the mathematical ability to solve problems.
