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POSITION TITLE: Line Cook

REPORTS TO: Dietary Manager

DESCRIPTION OF POSITION:

Participate in provision of quality meals and nutritional services to patients, staff and guests(link removed)

KEY RESPONSIBILITIES:

• Prepares and serves meals for patients, employees, medical staff, and visitors.
• Cleans work area as necessary or assigned.
• Accepts and reconciles deliveries and puts away stock.
• Participates in activities which enhance professional growth and development.
• Performs related duties, as requested.
• Upholds the Organizations ethics and customer service standards.

Requirements

Knowledge and Experience:

• High school degree or equivalent required.
• Current NCI equivalent as approved by the Chief Nursing Officer (or obtained within the first 30 days of hire).
• Must be able to concentrate on work amidst distractions such as noise, conversations and foot traffic; Must be able to consistently meet deadlines; and finish all food preparation at specified serving time; must be flexible in work hours in order to meet patient and organization operating needs.
• Must maintain self-control in volatile or hostile customer services interactions.
• Must be able to adjust recipes to achieve desired results.
• Must be able to read and comprehend recipes or instructions on prepackaged products.
• Ability to read, convert and adjust mathematical measurements.
• Must be able to use kitchen equipment such as knives, slicers, mixers and dishwashers; knowledge of the hygiene factors involved in food preparation.
• Must be able to work independently, in a result restricted physical environment for extended periods of time.
• Must have ability to perform several tasks concurrently.
• Reach forward, up, down, and to the side.
• Stand for minimum periods of one hour at a time.
• Lift up to fifty (50) pounds.

#INDASR2

Benefits

• Medical
• Vision
• Dental
• 401(k)
• 3.5 Weeks Paid Time Off
• $25,000 Life insurance policy is provided at no charge to the employee