COOK

The person in this role is responsible for preparing patient meals according to physician-ordered diets, preparing items for cafeteria service, serving lunch to cafeteria customers, completing weekly cleaning assignments, following federal food codes, washing dishes, maintaining a clean and sanitary work environment, and other duties as assigned.

Good customer service skills and a pleasant attitude with a focus on teamwork in the workplace are a must. Knowledge of food service sanitation and food production is a must. Knowledge of therapeutic diets is beneficial. Must be able to lift and carry 50 lbs., stand for long periods of time plus frequent kneeling and bending.

A High School Diploma or GED is preferred but not required. A Certified Food Protection Manager certificate is preferred. Must also obtain a food handler's certificate with the employer. Sunday-Saturday availability.