Position Summary: The Cook is responsible for maintaining principles of proper hot and cold food production and other related activities. The Cook is responsible for seeing that food is prepared according to the menu; confers with the Production Supervisor or Chef as to the use of leftovers; makes menu changes as necessary; maintains a high standard of food handling and cleanliness in work area. Complies with HACCP standards. When need arises, will perform other duties as assigned by supervisor.
A. Licensure/Certification/Registration: Serve - Safe Certified within 6 months of hire. Recertify every 3 years.
C. Experience: 1-2 years of related work experience.
D. Knowledge/Skills/Abilities: Must be able to use various food service/institutional equipment. Must be able to speak, read, write and understand English. Must show good judgment and reliability. Must show good customer service skills. Must be able to perform multiple tasks at one time. Good working knowledge of food preparation.
HealthONE - 2 years ago
About North Suburban Medical Center in Thornton, Colorado
Just 10 minutes north of Denver
North Suburban Medical Center has established...