Under the direction of the Chef/Manager or the Director, is responsible for food preparation and cooking tasks in the kitchen for Room Service delivery as well as retail.
Education & Experience:
- High School Graduate or Equivalent.
- 6 months of institutional cooking preferred.
Certification/Licensure:
- Certified Serve Safe Food Handler preferred.
Physical Requirements:
- Moderate physical effort (lift/carry up to 25 lbs).
- Frequent, prolonged standing/walking; subject to burns & cuts; exposed to hot & humid work environment; exposed to hazards of steam & heat; exposed to heat, wetness, odors in kitchen and/or patient areas.
- Exposed to varying degrees of kitchen elements.
Knowledge & Skills:
- Demonstrates Competency in Utilizing Kitchen Equipment.
BENEFITS INFORMATION: