Service Worker - Food Service

Under the direction of the Director, Dietary Supervisor, or team lead, assumes the role as a Cold/Prep Cook, planning and preparing cold food items for the patient and cafeteria line. The Cold/Prep Cook provides items for patients with various types of diets. He/She must be able to read a production sheet and scale recipe to fit. Approximately 60% of the time is spent in this role. 40% is spent in other roles within food service, such as diet clerk, cashier, or cook.

* High School Diploma preferred

* Current Serv-Safe Certification preferred

* Knowledge of and experience in fast-paced commercial kitchen preferred