Job Summary: At the direction and control of the Director of Nutritional Services, the Cook will prepare quality food which meets the nutritional and therapeutic needs of the patient, maintains a safe and sanitary work environment.

Reports to: Nutritional Services Director

Education: High school diploma or GED preferred

Experience: Prior experience preferred

Principal Duties and Responsibilities:

 Follows standardized recipes
 Possess complete knowledge of equipment in Nutritional Services to ensure competent operation and cleaning
 May supervise Assistant Cook/Dishwasher
 Perform cooking techniques: baking, roasting, grilling, deep fat frying, steaming and sautéing
 Ability to perform addition, subtraction, multiplication and division functions
 Ability to multi task with frequent interruptions
 Knowledge of safe food handling and use of equipment
 Respond to patients and patient families and staff in a courteous manner
 Performs other duties as assigned
 May be required to work evenings, nights, and/or weekends on a regular or as needed basis