Cook

Hours: 11:00am - 7:30pm, 5 days a week with rotating weekends and holidays

Responsibilities

The Cook is responsible for preparing quality, nutritious, attractive, and appealing food and beverage products for customers and patients under specialized care. The Cook ensures alignment with the organization's established Food and Dietetic nutritional guidelines, complies with all applicable sanitation, health, and personal hygiene standards, and completes other daily tasks assigned by leadership.

Minimum Job Qualifications

Education:

High School Diploma or equivalent, preferred  

Culinary Arts education preferred

Experience:

Minimum 1 year of experience in Food and Beverage/Hospitality/High-volume hospital cafeteria setting, preferred

License/ Certification/ Permit: 

Currently dated Food Handler’s Permit from County/State Health Department in which you reside if required by the state (Required in IL). ServeSafe Preferred

Certification from an American National Standards Institute (ANSI) food handler training accredited program or obtained within 30 days of employment (Required in IL). ServeSafe preferred.

Knowledge, Skills, Abilities:

Excellent communication skills, both written and verbal

Strong customer services skills

Ability to work well on a team

Basic computer knowledge including Microsoft Office suite

Strong attention to detail and organizational and time management skillsAbility to be flexible, adapting to changing conditions in a fast-paced environment