First Cook, Dietary, FT, Schedule Varies

Oversees and supports the preparation and production of food for patient and guest meals, ensuring department goals and objectives are met. Follows standardized recipes, daily production charts, and instructions. Ensures that food is produced according to food service requirements of quality, quantity, nutrition, appearance, temperature, and timeliness. Follows HACCP procedures. Uses standard food preparation equipment, utensils, etc. and all measuring devices appropriately.
Degrees: High School Diploma, Certificate of Attendance, Certificate of Completion, GED or equivalent training or experience.
Additional qualifications: Knowledge in principles of sanitation and safety in food handling and equipment. Proven excellent communication and interpersonal skills.One year of trade school or vocational schooling preferred. Food Safety certification required within six months of hire.
Minimum required experience: three years.

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