About this role
Under the direction of the Chef/Manager or the Director, is responsible for food preparation and cooking tasks in the kitchen for Room Service delivery as well as retail. QUALIFICATION: High School Graduate or Equivalent. 6 months of institutional cooking preferred. Certified Serve Safe Food Handler preferred. Moderate physical effort (lift/carry up to 25 lbs.): frequent, prolonged standing/walking; subject to burns & cuts; exposed to hot & humid work environment; exposed to hazards of steam & heat; exposed to heat, wetness, odors in kitchen and/or patient areas; exposed to varying degrees of kitchen elements. Demonstrates Competency in Utilizing Kitchen Equipment.