The Cook prepares, cooks, serves, and provision of quality meals and nutritional services to patients, staff and guests. The individual is responsible for accurately and efficiently cook meats, fish, vegetables, soups, and other hot food products as well as prepare and portion food products prior to cooking. Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. Must be knowledgeable of and consistently compliant with standard portion sizes, cooking methods, quality standards and kitchen rules, recipes, policies, and procedures.



Essential Duties:


+ Practice appropriate hygienic practices

+ Practices appropriate hand hygiene and glove use

+ Employs hygienic practices

+ Uses hair restraints and beard guards properly

+ Follows facility practice for dealing with employees who have symptoms of contagious illness (e.g., coughing, sneezing,...