+ Mission + To inspire health and healing by putting patients first - ALWAYS. + Position Summary + The Cook is responsible for the preparation and service of all hot food, cold food, salads, and baked goods for a variety of diets for patients, employees and visitors. + Minimum Qualifications + Education + High school degree or equivalent. + Credentials + State Required: None + GPRMC Required/Preferred: None + Physical Demands + Stand and/or walk entire shift. + Lift up to 50 lbs. + Climb small ladder. + Push cart weighing 50 to 100 pounds. + Bend, reach, stoop and kneel throughout shift. + Eye hand coordination required. + Essential Functions + Prepares and cooks to order foods requiring short preparation time. + Reads food order or receives verbal instructions on food required by patron, and prepares and cooks food according to instructions. + Typically, performs fast food cooking duties in preparing food items to be served to customers. + Provides the highest quality of service to customers at all times. + Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments. + Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use. + Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment. + May select recipes per menu cycle, prepare bakery items, receive inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets. + May clean and sanitize work stations and equipment and must follow regulatory rules and procedures.