Works under general supervision in preparing, seasoning, and cooking nutritious meals for patients, staff, and visitors, adhering to strict dietary, nutritional, and sanitation guidelines. Measures and mixes ingredients according to recipes or other instructions using a variety of kitchen utensils and equipment. Assures that menus are maintained and filed in accordance with established policies and procedures. Maintains a clean work area, sanitizes equipment, and follows health regulations for food storage, handling, and temperature control. Adheres to local, state, federal, and other regulatory agency standards, codes, and laws.
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Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
Number of Employees
101-250 employees