Job Description:
Under the direction of the Chef/Manager or the Director, is responsible for food preparation and cooking tasks in the kitchen for Room Service delivery as well as retail.
Education & Experience: High School Graduate or Equivalent.6 months of institutional cooking preferred.
Certification/Licensure: Certified Serve Safe Food Handler preferred.
Physical Requirements:
Moderate physical effort (lift/carry up to 25 lbs).Frequent, prolonged standing/walking; subject to burns & cuts; exposed to hot & humid work environment; exposed to hazards of steam & heat; exposed to heat, wetness, odors in kitchen and/or patient areas. Exposed to varying degrees of kitchen elements.
Knowledge & Skills:- Demonstrates Competency in Utilizing Kitchen Equipment.
- Benefits Information:
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