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The Cook prepares food for patients, families or staff, and some catering events; develops culinary techniques and skills.
ESSENTIAL FUNCTIONS
An employee in this position may be called upon to do any or all of the following essential functions. These examples do not include all of the functions which the employee may be expected to perform.
- Prepares and cooks a variety of hot and/or cold food items for meal service in Room Service, Catering or the Café. Follows basic recipes and/or product directions for preparing, seasoning and cooking.
- Rotates perishable food items, check and verifies food temperatures, labels products with expiration dates.
- May work at a station in the café serving customers.
- Provides a high level of customer service to team members, patients and visitors.
- Assists fellow team members as needed; assists with shift coverage as required.
- Maintains a clean workstation and equipment, observes scheduled kitchen maintenance, and adheres to industry standard sanitation practices in compliance with state, city and county regulations.
- Performs daily functions under the direct supervision of a Sous Chef, Executive Sous or Executive Chef.
Department: North Campus Food Service
Hours per week: 24, eligible for benefits
Shift: Flexible with schedule.
- Education: High school diploma or GED required.
- Experience: One year of cooking, kitchen and grilling experience.
- Equivalency: Additional cooking, kitchen and grilling experience, beyond requirements, may substitute for the High School diploma or equivalent requirement on a year for year basis.
Job Type: Part-time
Pay: $14.65 – $21.97 per hour
Benefits:
- Flexible schedule
- Health insurance
- Paid time off
Education:
- High school or equivalent (Preferred)
Experience:
- Cooking: 1 year (Required)
Shift availability:
- Day Shift (Preferred)
- Night Shift (Preferred)
- Overnight Shift (Preferred)
Work Location: One location
