Cook - RHFW

JOB SUMMARY: 

• Under the immediate supervision of designated Nutritional Services management, prepares food for patients, cafeteria patrons and special functions. 
• Follows a menu to prepare and cook meats, fish, poultry, gravies, cereals, soups, vegetables and other foods for service in an institutional setting.
• Relies on experience and judgment to plan and accomplish goals.
• Performs a variety of complicated tasks.
• May lead and direct the work of others.
• May report directly to a supervisor or manager. A wide degree of creativity and latitude is expected.

MINIMAL ACCEPTABLE JOB QUALIFICATIONS

Licensure: 

• None required.

Experience: 

• Six months to one year of experience producing and serving diverse dietary selections in an institutional environment.

Education:  

• Minimum of a high school diploma or its equivalent (GED)
• Education may be waived in lieu of three to four years of experience in producing and serving diverse dietary selections in an institutional environment.

Registration/Certification:

• None required.

Job Knowledge & Skills: 

• Demonstrates use of the English language, both verbal and written for use in reading recipes and production sheets, communicating needs, shortages and work progress, as well as safety issues.
• Demonstrates basic working knowledge of various cooking procedures for large quantities, recipe utilization, and Indiana State Board of Health regulations.
• Requires basic math skills for converting recipe quantities.
• Demonstrates basic interpersonal and communication skills necessary to interact effectively with all internal and external unit customers, as needed.

Equal Opportunity Employer