Description
The Cook prepares meals and snacks in compliance with applicable food safety regulations, reviews menus, assists with regular and special diet menu planning prescribed by physicians and dieticians, and ensures ingredients are available for preparation. The role prefers one year of dietary or food-service experience in a medical facility but does not require it, and requires state food service sanitation certification. Benefits include low-cost health, dental, and vision insurance, life insurance, paid leave, retirement benefits, tuition reimbursement, and employee support programs.
