The Cook prepares food for patients, customers, employees, visitors, and catered events using food production standards and food safety procedures. The role includes preparing, seasoning, cooking, displaying, and serving food; ensuring dietary needs are met; and planning quantities and cooking schedules based on menus and work orders. The Cook maintains sanitary workstations and inventory levels, follows recipes, and ensures food meets quality and sanitation standards. The position also includes cleaning, dishwashing, and sanitizing dishware and equipment; assisting with kitchen and facility operations; providing products for customers; communicating needs to the department head; and assisting with personnel training.
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Job Type
Full-time
Education Level
High school or GED