Cook

POSITION SUMMARY :

Under direct supervision of the Chef or Kitchen Supervisor. Is responsible for food production for patient, cafeteria and catering areas.

BASIC KNOWLEDGE :

Able to follow written and verbal instructions.HS Diploma or GED highly preferred but not required. CFC credential from the American Culinary Federation or an equivalent recognized credential is required within 6 months of hire. CVMC will provide initial certification preparation and membership / testing fees.

EXPERIENCE :

One-year institutional quantity cooking experience is required or one year as a Food Service Worker 2 / 3 and demonstrated skills following standardized recipes and food preparation procedures.