Cook I, PT32

Under moderate supervision, the responsibilities of this position include the preparation of a wide variety of food for patients, cafeteria, and catering, keeping the work area clean and sanitary, following all food service sanitation codes when handling, preparing and serving the patients, staff and visitors. Provides leadership and guidance to food service helpers and communicates with department supervisors as needed. Nutrition services provided through the major duties and responsibilities of this position are for the benefit of patients, staff and visitors ranging in age from birth to 100+.

This document represents the major duties, responsibilities, and authorities of this job, and is not intended to be a complete list of all tasks and functions. Other duties may be assigned.

• High school diploma or GED;
• one year experience in institutional volume food preparation; ability to work effectively with others;
• must demonstrate responsibility and pride for the finished product;
• able to evaluate the palatability of prepared foods;
• interpersonal and communication skills in working with customers and coworkers;
• must be able to lift 50 pounds unaided;
• must be able to stand on feet during shift;
• must have ability to speak, read, and write.