Responsible for serving employees and the public, setting up and maintaining serving line and areas and keep feeding and production areas in a clean, safe and orderly condition. Under the direct supervision of the Executive Chef responsible for an assigned shift, five days per week. Employee is subject to call back and overtime as required by the hospital.
High School diploma or GED required.
LICENSURE, REGISTRATION, CERTIFICATION:
0 - 2 years of related work experience preferred
KNOWLEDGE, SKILLS AND ABILITIES:
Applies basic skills and may develop skills appropriate for the position. Focuses primarily on own area of specialty. Good working knowledge of food preparation. Requires familiarity of kitchen equipment. Typically requires limited cooking experience.Ability to read, write, follow oral and written directions, and make arithmetic calculations.