Cook - FVH

DEFINITION/PRIMARY FUNCTION Under the general supervision of the Nutrition & Food Service Supervisors, places orders, prepares, seasons, garnishes, and cooks food for hospital patients, employees and visitors, ensuring a quality product at all times. POSITION QUALIFICATIONS (Minimum qualifications are required unless stated otherwise.) Experience: 5 years previous institutional cooking experience preferred, or demonstrated ability; Experience in hospital foodservice preferred. Education and Training: Must be a High school graduate or equivalent. Graduate of a formal technical school specializing in hotel or institutional meal preparation preferred. License, Certification & Registration: SERVESAFE - Servesafe Certification within six months of employment. Other Requirements: Must be able to read, understand and follow written and oral instructions. Must be able to use cooking utensils and equipment. Safe knife handling skills required. Ability to communicate effectively in a productive team oriented manner. Annual Heimlich Manuever/Choke Saver Training.