Per the Collective Bargaining Agreement, current bargaining unit employees have priority consideration for this position if they apply within seven (7) days of the posting date. After this period, all applicants will be considered equally.

Primary: 5:00am-1:30pm

Secondary: 10:00am-6:30pm & 11:00am-7:30pm

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.