Cook-Full Time 40 hours- EOW

Cook performs a variety of operations to prepare and cook main courses and special foods for hospital patients, cafeteria food services, and catering events. Responsibilities include following recipes and production sheets, ensuring foods are freshly prepared and ready on time, maintaining cleanliness and sanitation, operating and maintaining kitchen equipment, monitoring food temperatures, supervising food service workers, attending meetings, and performing duties as assigned. The role requires knowledge of institutional cooking, equipment use (knives, slicer, chopper, mixer, ovens, fryer), recipe reading and conversion, and a proactive, dependable approach to supporting patient care and hospital operations. Educational/licensing requirements emphasize a High School Diploma or GED as preferred, with 1–3 years of institutional cooking experience.