Under the direction of the Chef/Manager or the Director, is responsible for food preparation and cooking tasks in the kitchen for Room Service delivery as well as retail. 

Education & Experience:

High School Graduate or Equivalent. 6 months of institutional cooking preferred.

Certification/Licensure:

Certified Serve Safe Food Handler preferred.

 Physical Requirements:

Moderate physical effort (lift/carry up to 25 lbs). Frequent, prolonged standing/walking; subject to burns & cuts; exposed to hot & humid work environment; exposed to hazards of steam & heat; exposed to heat, wetness, odors in kitchen and/or patient areas. Exposed to varying degrees of kitchen elements.

Knowledge & Skills:

Demonstrates Competency in Utilizing Kitchen Equipment.

BENEFITS INFORMATION:

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