Cook

Dietary Services Cook

Under the supervision of the Director of Dietary Services and/or Food Service Supervisor, prepares, seasons and cooks food for hospital patient age groups including infants, children, adults, and geriatric populations, employees and visitors.

Normally requires up to a year of specialized training in volume cooking techniques in addition to a high school education. An additional six to twelve months of on the job and/or related experience are usually required to gain proficiency in departmental routines and procedures.

Phenom People