Description
The role prepares and serves meals for patients, staff, and guests, including cooking, portioning, garnishing, setup, display cooking, equipment and work-area sanitation, and production recordkeeping. It requires a high school diploma or equivalent, with vocational culinary training preferred, and four to six months of prior institutional or commercial quantity-cooking experience. The posting also lists medical, dental, vision, life insurance, retirement, paid time off, and other benefits.
