The position involves assuming the Supervisor's duties for the evening shift daily, which includes supervising production and service of patient, cafeteria, and catering food service. It is essential to ensure that hospital and department policies and procedures are followed.

Cook responsibilities include producing menu items for patient, cafeteria, and catering services, as well as serving cafeteria breakfast and catering events. Maintaining high standards of quality food production and safe food handling is crucial, along with keeping a clean and sanitary work area.

The role contributes to the achievement of established department goals and objectives and adheres to department policies, procedures, quality standards, and safety standards. Responsibilities include:

• Preparing food for patients, cafeteria, and catering.
• Safely operating food service equipment.
• Practicing safe food handling according to department policies and procedures.
• Producing according to production sheets and recording any variance from projected production.
• Assisting in recipe developments and revisions.
• Performing yield studies on new products.
• Daily cleaning and sanitizing of the work area and equipment.
• Closing down the area at the end of the workday and signing off on the department close down list.
• Supervising the production of food products for patient, cafeteria, and catering service.
• Serving on the patient tray line and ensuring all menu items are stored on the tray line steam table for optimum temperature maintenance and ease of service.

The minimum qualifications include a High School Diploma or GED preferred or equivalent, and 1-2 years of experience as a cook in a large scale cooking operation is required, with formal training in institutional cooking preferred.

• Competitive pay range of $17.5 - $27.23.

• 1-2 years of experience as a cook in a large scale cooking operation.
• Formal training in institutional cooking preferred.
• Ability to supervise production and service of food.
• Knowledge of safe food handling and sanitation practices.