Copy of Cook

Cook to assist in the production of high-quality, safe food for patients, guests, and staff. Follow standardized recipes with proper measuring and preparation methods; ensure product availability for all service areas and substitutions as needed. Apply safe food handling and infection control practices; maintain production records for quality assurance and usage. Ensure products meet the needs of customers with therapeutic or special needs and present food appropriately. Provide knowledgeable communication to customers including method of preparation, nutritional information, and ingredients. Be able to lift up to 50 lbs and work Fridays, Saturdays, and Sundays. Minimum qualifications include High School or equivalent, ability to work with various foods, measure and scale recipes, and experience in quantity and scratch cooking with HACCP knowledge. Preferred qualifications include one year of professional culinary experience.