Cook
Company Name:
Milford Memorial Hospital
COOK
Department: Food and Nutritional Services
Schedule: Full time 72 (Two week Payperiod)
Shift: Variable
Hours: 12 a - 7 p
Job Details:
TheCookperforms a wide variety of tasks in the preparation and cooking of food using and following standard practices and procedures.Must interpret recipes, cook, and assemble large quantities of food for hospital cafeteria and/or patient food services.
Minimum/Preferred
Qualifications:
Education:Minimum High School Diploma or GED required.
Preferred:Training in Culinary Arts.
Experience:Minimum of two (2)years culinary experience, with both cold and hot food production in a commercial setting-OR-one (1) year experience combined with certificate in Culinary Arts required.
Preferred:2 years culinary experience with both cold and hot food production in a commercial setting.
Licensure/Certification:Serve Safe Certified preferred.
Special
Knowledge/Skills/Abilities:Must haveknowledge of cooking techniques, including but not limited to saute, braise, stir-fry, roast, bake, fry and steam; Ability to read and interpret menus, recipes, and prep/pull production sheets; Knife handling skills required.Estimated Salary: $20 to $28 per hour based on qualifications.
Milford Memorial Hospital
COOK
Department: Food and Nutritional Services
Schedule: Full time 72 (Two week Payperiod)
Shift: Variable
Hours: 12 a - 7 p
Job Details:
TheCookperforms a wide variety of tasks in the preparation and cooking of food using and following standard practices and procedures.Must interpret recipes, cook, and assemble large quantities of food for hospital cafeteria and/or patient food services.
Minimum/Preferred
Qualifications:
Education:Minimum High School Diploma or GED required.
Preferred:Training in Culinary Arts.
Experience:Minimum of two (2)years culinary experience, with both cold and hot food production in a commercial setting-OR-one (1) year experience combined with certificate in Culinary Arts required.
Preferred:2 years culinary experience with both cold and hot food production in a commercial setting.
Licensure/Certification:Serve Safe Certified preferred.
Special
Knowledge/Skills/Abilities:Must haveknowledge of cooking techniques, including but not limited to saute, braise, stir-fry, roast, bake, fry and steam; Ability to read and interpret menus, recipes, and prep/pull production sheets; Knife handling skills required.Estimated Salary: $20 to $28 per hour based on qualifications.
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