Description
The Cook prepares, cooks, portions, and serves meals for hospital and skilled nursing facility patients according to physician-ordered diets, menus, recipes, and food-safety standards. The role also handles dish sanitation, food storage and inventory, equipment operation, meal delivery, and acts as lead cook when the Lead Cook is absent. It requires a high school diploma or equivalent, at least one year of food-preparation experience, preferably in an institutional setting, and a valid Food Handler Card or ServSafe certification.
