Description
The Cook I prepares and cooks foods according to recipe standards for the FANS Department, including patient, retail, and catering meals. The role supports bulk hot and cold food production, assists with forecasting, inventory, ordering, food safety, sanitation, equipment use, and customer service, and collaborates with the Executive and Sous Chefs, Cook II, and Prep Cooks. The position requires 3-5 years of volume cooking experience in a hospital, hotel, institutional, or catering setting and active SafeStaff certification within 30 days of hire.
