Under general supervision of the Chef Manager, prepares and cooks food for Hospital patients, staff members and for hospital catered events and meetings.
MISSION, VALUES and SERVICE GOALS
MISSION: We deliver outstanding care, inspire health, and connect with heart.
VALUES: Trust. Respect. Integrity. Compassion.
SERVICE GOALS: Personally connect. Keep everyone informed. Be on their team.
Education and Experience
The knowledge, skills and abilities as indicated below are normally acquired through the successful completion of a high school diploma or equivalent. A minimum of one year experience in a hospital, institutional or restaurant cooking environment is required.
Knowledge & Skills
Requires the communication skills necessary to follow verbal and written instructions and to read and write legibly.
Requires the ability to make simple calculations.
Requires ability to work over a hot cooking surface and handle food that is cooked in hot oil.
Demonstrates interpersonal and hospitality skills necessary to work cooperatively with others and serve the public in a pleasing manner.
Experiences temperature changes when going in and out of refrigerated and deep freeze areas and exposed to heat when working near stoves, ovens, grills and fryers.
Requires physical ability and stamina (i.e., to stoop, reach for and lift equipment and to remain on feet for the entire working day) to perform the essential functions of the position.