Food Production Tech (Cook)

Prepares meat, vegetables, soups, gravies, stews, salads, baked goods, etc., that meet the appropriate requirements for hospital patients, employees, visitors and for special functions. Performs other food service duties as assigned by the Supervisor, Clinical Dietitian, or Director of Food & Nutrition Services. Requirements: High school diploma or its equivalent preferred. Prior foodservice and/or nutrition related field experience preferred. Must pass the Dietary Ability Test with 80% or greater as given by the Human Resources Department. Previous work history that demonstrates steady attendance and punctuality is preferred. Must be able to read & communicate effectively in English.