The Cook/Baker prepares food items using food safety guidelines for patients and non-patient customers. They are expected to follow recipes accurately, track usage and make recommendations for improvements in products as well as processes. The cooks work together as a team. Duties include: operating and cleaning many pieces of kitchen equipment (slicers, ovens, broilers, grills, steam jacket kettles, etc) and calculating recipe quantities and projections of food quantities as needed.
• Follows departmental policies and procedures.
• Is flexible with work schedule.
• Willingly accepts direction and performs other duties as assigned.
• Participates in training new hires.