The position involves working as a team member with one or more cooks in the daily operations of the department for patient and employee food service. Responsibilities include the preparation and delivery of all meals to patients, including regular and therapeutic diets, as well as general departmental sanitation. The role also entails the preparation of all entrees, soups, hot food, and baked goods for all service points, including patients, staff, physicians, visitors, and catering.
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Job Type
Part-time
Career Level
Entry Level
Industry
Religious, Grantmaking, Civic, Professional, and Similar Organizations
Education Level
High school or GED
Number of Employees
5,001-10,000 employees