Cook, Dietary, FT VARIES

Prepares/produces food for patient and guest meals, ensuring department goals and objectives are met. Follows standardized recipes, daily production charts, and instructions. Ensures that food is produced according to food service requirements of quality, quantity, nutrition, appearance, temperature, and timeliness. Follows HACCP procedures. Uses standard food preparation equipment, utensils, etc. and all measuring devices appropriately. Estimated pay range for this position is $16.00 - $18.30 / hour depending on experience. Degrees:

• High School,Cert,GED,Trn,Exper.

Licenses & Certifications:

• Food Safety.

Additional Qualifications:

• Food Safety Certification required within 90 days of job entry.
• Knowledge in principles of sanitation and safety in food handling and equipment.
• Proven excellent communication and interpersonal skills.
• 1 year of trade school or vocational schooling preferred.

Minimum Required Experience: 2 Years