Cook I - FT
Under the immediate direction of the Nutritional Services Manager, prepares meals for patient room service, dining room service, and special functions. In the absence of the Manager, the cook supervises the Nutritional Services Team Members ensuring that facility and departmental policies and procedures are adhered to and that proper sanitation and infection control policies are followed. Maintains accurate patient census, modifying as necessary for diet changes as dictated by Registered Dietitian recommendations and or physician diet order.
Required: Must be able to read and write English. High school degree required.
Preferred: Culinary degree
Preferred: One year previous experience in institutional or restaurant food service with training in the preparation of food, service of food and in principles of sanitation and safe food handling and equipment.