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The Cook coordinates production activities with food service personnel in the preparation of food and in maintenance of food service regulations, including standards of quality, temperature, safety and sanitation. Prepares meals for patients, physicians, employees and special functions. Performs supervisory duties in the absence of the Food Service Director, Dietary Supervisor, & Chef. The Cook reports directly to the Dietary Supervisor. This position has the responsibility for interacting with the following age groups: pediatric, adolescent through geriatric. The Cook is exposed to extremes in temperature, from walk-in freezers to hot electrical equipment. He/she works with sharp objects (ie. knives) and hazardous cleaning agents.Requirements:
Benefits:
Per Diem
Hospital
$33k-42k (estimate)
05/27/2023
06/12/2024
chapman-gmc.com
ORANGE, CA
200 - 500
1969
Private
MATT WHALEY
$5M - $10M
Hospital