This morning position works on a rotating schedule of days. Hospital nutrition services ensures that all patients are fed according to their dietary needs and restrictions. AM Cook & PM Cook are primarily responsible for food preparation by following or modifying recipes, using a variety of methods including broiling, boiling, grilling, baking, and frying to prepare food items. Assists in cafeteria as Cashier, serving food and clean-up. AM Baker is primarily responsible for preparation of hot breads, gelatins, and desserts for all three meals. Responsible for set up and maintenance of breakfast bar and assists where needed. Cashier operates the cash register for lunch and supper meal. Prepares the cafeteria for service and keeps it clean and stocked at all times. Dishwasher is responsible for washing dishes and keeping area clean. Responsible for operating cash register and assisting in cafeteria when needed. Everyone assists in cleaning after each meal. Organizes work schedule so food items are completed as needed. Responsible for observing and complying with the proper safety, sanitation, food handling, nutrition and quality standards as set forth by Federal and State regulatory agencies.

Experience and Education:

Minimum:

High School Graduate preferred. Able to read and interpret recipes correctly. Calculate and return change when required. Reconcile cash drawer and receipts correctly. Able to utilize cooking tools safety. Able to use computer to complete mandatory training, timekeeping. Previous experience as a cook/chef in restaurant, cafeteria or institutional kitchen preferred. Knowledge/Skills/Abilities Required Able to read and interpret recipes; follow recipe as written. Demonstrates good communication and organizational skills to perform duties accurately and in timely manner. Able to read, write and speak English. Able to read temperature thermometer during food preparation. Works as a team player; demonstrates positive attitude and professional behavior.