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Cook I
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- Under direct and indirect supervision, prepares a variety of foods for all areas of dining services including patient, guest, cafeteria, and catering to ensure high customer satisfaction.
- Prepares and cooks, in large quantities, food for service to patients, guests, cafeteria and catering including scratch cooking from basic ingredients, garnished in an attractive manner.
- Coordinates room service trayline to ensure sufficient and proper food items are available during meal service.
- Participates in recipe development.
- Maintains appropriate temperature, adheres to appropriate dating, labeling and rotation of all food items.
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