Under direct supervision of the Chef or Kitchen Supervisor, you will be responsible for food production for patient, cafeteria, and catering areas.

Basic Knowledge: Able to follow written and verbal instructions. HS Diploma or GED highly preferred but not required. CFC credential from the American Culinary Federation or an equivalent recognized credential is required within 6 months of hire.

Experience: One-year institutional quantity cooking experience is required or one year as a Food Service Worker 2/3 and demonstrated skills following standardized recipes and food preparation procedures.

• CVC will provide initial certification preparation and membership/testing fees.

• Able to follow written and verbal instructions.
• HS Diploma or GED highly preferred but not required.
• CFC credential from the American Culinary Federation or an equivalent recognized credential required within 6 months of hire.
• One-year institutional quantity cooking experience or one year as a Food Service Worker 2/3.
• Demonstrated skills following standardized recipes and food preparation procedures.