Retail cook Mon-Fri, every other weekend and holidays

JOB SUMMARY

Under the general supervision of the Food Service Director, the Lead Cook is responsible for overseeing food production, ordering, and purchasing to ensure efficient kitchen operations. This role prepares, seasons, garnishes, and cooks meals for hospital patients, employees, and visitors, consistently delivering high-quality food. The Lead Cook provides leadership in maintaining standards of safety, sanitation, and presentation, while supporting the overall mission of the food service department.

JOB REQUIREMENTS

Experience:

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Two years of previous cooking experience in hospital, institutional or restaurant cooking.

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Previous quality food preparation production oversight preferred.

Education:

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High School Diploma or equivalent required.

Licensure & Certifications:

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SERVES - Servesafe Certification within six months of employment.