Job Summary

Under direction of the Manager, Executive Chef and/or Sous Chef, the Cook I performs skilled production of all types of food for patients, staff and visitor consumption, including therapeutic diets. The primary purpose of the Cook I position is to provide semi-skilled service in preparation of hot and cold food for patients, staff and visitor consumption. Accurately prepares assigned food items from standardized recipes. Cleans equipment and area following established procedures. Operates food service equipment with supervision.  Attends scheduled meetings and training as assigned. Issues and inventories food items. Participates in inventory/cost control in designated area. Performs computer-related activities as required. Responsible for performing job duties in accordance with mission, vision and values of Tampa General Hospital.

Qualifications 

• Ability to accurately follow oral and written instructions (i.e. recipes, production sheets etc.). 
• Ability to accurately follow instructions when using, disposing, and mixing chemicals.
• Ability to lift 25 lbs.
• Two (2) years of food service experience in a hospital, commercial restaurant, or other food service operation OR current enrollment /completion of a culinary program.