The Cook is responsible for organizing and preparing hot food items for breakfast, lunch, and dinner for patients/residents and cafeteria. The role includes performing some baking, preparing next day’s production for all meals, and supervising kitchen staff in the absence of the Food Service GM, Chef, Dietician, and Diet Tech.
Qualifications
Education: Minimum of high school education required; culinary arts training is preferred.
Experience: At least 5 years of experience in a similar role is desired. Must be capable of preparing a variety of foods in large quantities, familiar with cooking characteristics of various cuts of meat, different types of dishes, and proper portion control procedures.
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