Primary Shift: 1100-1930 Secondary Shifts: 0500-1330, 0530-1400, 1000-1830 GENERAL SUMMARY:

Under the direction of the Executive Chef, prepares and cooks in quantity various foods for meal service and performs cold food production duties for patients, cafeteria and deli station.

QUALIFICATIONS:

Education/Skills Required: 1. High School Diploma or GED required. 2. 2-3 years experience in quantity food preparation and short order cooking required. 3. Working knowledge of Federal and State regulatory standards for safety and sanitation. 4. Prefer a culinary degree, serve safe certified quantity food service and experience in a healthcare setting. 5. Ability to utilize food production equipment and knowledge of cooking methods and procedures.

As applicable, the individual has training/competency in attending to the special needs and/or behaviors appropriate to the age of the patients for which care is being provided.