Cook - Dietary

Functioning within the Health System#s mission, values, objectives, policies and procedures, the Cook participates in the preparation of food according to HACCP standards.# The# Cook plans cooking schedules to ensure that food is prepared for the cafeteria and/or patient line; prepares/supervises the washing, trimming, cooking and seasoning of food items; preps food qualities and portions according to a production schedule; and directs distribution of food to serving units.

Responsible for cleanliness of work area.# Follows direction and completes other duties as assigned by Lead Cook, Supervisor, Chef and Manager# Education: High school diploma or equivalent (i.e. GED) is preferred. # Licensure/Certification:# None required. # Experience:# Five (5) years of upscale dining and/or healthcare experience is required.

Skills:# Must demonstrate basic literacy skills including the ability to read, understand, and comprehend simple instructions, recipes, production sheets, temperature logs, safety rules, and MSDS sheets; numeric skills, including the ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals; and the ability to compute recipe conversions, purchases vs.

served and pan yields. Must also have a working knowledge of food handling, preparation, production, standard kitchen equipment, food safety, and sanitation.#### #