Under the supervision of the Food Service Supervisor, the Cook is responsible for preparing food items for patient tray line, cafeteria and hospital functions.

MINIMUM EDUCATION

High School Diploma or equivalent preferred; relevant experience in lieu of High School Diploma/GED education will be considered.

MINIMUM WORK EXPERIENCE

One-year hospital food service experience preferred.

REQUIRED LICENSES/CERTIFICATIONS

None

REQUIRED SKILLS, KNOWLEDGE, AND ABILITIES

Ability to read and write English; ability to perform basic mathematical calculations; good communication skills.

WORK SCHEDULE

Normally scheduled for eight (8) to twelve (12) hour shifts and will be scheduled randomly throughout the week; however additional hours may be required due to increase in workload, assignment and completion of special projects.  Must be flexible if required to work long or irregular hours.  Weekends, holidays, and occasional coverage for absent employees are required.  In order to meet productivity guidelines, flexing of hours may be required.