Under the general direction of the Food Service Supervisor, the Cook is responsible for the preparation of food items for patient trayline, cafeteria, doctor’s lounge and Hospital functions.
III. EDUCATION AND EXPERIENCE REQUIREMENTS:
A. High school graduate or equivalent.
B. Minimum of one year of previous experience in quantity cooking preferred.
C. Must be able to read and write in English. Ability to interpret standardized recipes and perform basic mathematical calculations preferred.