Cook II

Job Summary: To perform a variety of routine specified duties in a safe and organized manner including but not limited to; preparing food using proper techniques, methods, and seasonings as specified through recipes for hospital patients, personnel, and visitors. Also, serves as a lead worker for the culinary department and with any personnel involved in setting up and distributing patient food trays as necessary. Plan, pre-prep, cook and serve a variety of food items for hospital luncheons, special occasion lunches and dinners and other special events. Advises, assigns other catering staff responsibilities for each catered event. Performs staff cook duties as assigned. Demonstrate the ability to deal well with patients, hospital staff, and the public in a courteous and professional manner. Qualifications: ServSafe Certified or completion within 60 days of hire date. Minimum of 1 year cooking, catering and banquet experience or ability to plan menus, determine quantities of food needed. Ability to plan, prep and execute food demonstrations / “Real time” Cooking events. Considerable ability to plan, cook, garnish, set up and serve large functions. Considerable ability to deal tactfully with hospital staff, board members, executives. EOE AA M/F/Vet/Disability