JOB SUMMARY:
Prepares and cooks for hospital patients, employees and visitors; ensures that all foods are prepared on time and and all work areas and equipment are maintained according to Hospital and departmental policies, safety and sanitation requirements. Duties performed will vary depending on specific areas assigned. Other duties may be assigned by Executive Chef and/or Sous Chefs.

REQUIREMENTS:

• Entry level knowledge; basic employment skills.
• 1 year of commercial kitchen experience needed; 3-5 years of experience preferred.