Prepares hot and cold food items according to standardized recipes for patients, cafeteria, physician’s lounge and catering using standard kitchen and advanced cook-chill equipment. Ensures product quality and availability meet established standards with minimal waste. Effectively communicates inventory status to Executive Chef, Product Expeditor or Supervisor. Establishes sound working relationships with line staff to promote patient tray accuracy and assembly efficiencies. As necessary, assists with patient meal service according to service standards.

- Must be able to work weekends, holidays, and other shifts as needed.

- Prefer five (5) years of experience in high volume hospital, institutional or restaurant cooking preferred.
- Prefer ability to read and understand written instructions, recipes and various calculations preferred.

HS EQ: High School Diploma, GED or Certificate