The Cook prepares food according to the menu and food production needs of the department. Prepares individual servings and/or quantity production for patients/residents, cafeteria/retail areas, catering events, and other areas where food is needed. Follows production sheets and recipes to ensure quality and quantity standards are met. Follows department standards for safe food handling, storage, and sanitation.
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Job Type
Full-time
Career Level
Entry Level
Education Level
High school or GED
Number of Employees
501-1,000 employees