Description
The Cook prepares meals and snacks according to menus, food-safety requirements, and applicable federal, state, and local standards. The role also supports regular and special diet menu planning as directed by physicians and dieticians and ensures ingredients are available for preparation. A state food service sanitation certification is required; a food sanitation license and one year of related dietary or medical-facility food experience are preferred. Benefits include low-cost medical, dental, and vision insurance, retirement, paid leave, life insurance, tuition reimbursement, employee assistance, and other employee perks.
