Responsible for preparing, seasoning, and cooking food for hospital patients, employees, and visitors and assists with patient and cafeteria tray line as need arises.

• Prepares cook’s unit for entrees and hot food production items.
• Prepares menu items following hospital recipes with regards to therapeutic requirements, amounts on production sheets for patients, staff and visitors.
• Observes, evaluates and tastes food being cooked to improve flavor or texture as needed.
• Procures food items from storage areas.
• Assists with inventory controls to conform to budget.
• Maintains a neat orderly work area and keeps cooking equipment clean to department standards.
• Demonstrates proper techniques in storage, handling and holding of food items produced (HACCP).
• Organizes time and workload to meet food production deadlines.
• Demonstrated proficiency with department related competencies.

Educational and/or Professional Qualifications:
1. High school diploma preferred.
Previous Experience:
1. A minimum of three years institutional food service or health care cooking experience.
Other Special Training/Skills:
1. Numerical ability to calculate recipes and measure ingredients accurately.
2. Communicate effectively in both oral and written form.
3. Use and knowledge of institutional food service equipment.