Produces and prepares food for cafeteria, catering, chef stations, and patient trayline/room service programs according to menus, recipes and portions appropriately adhering to Baptist Health brand culinary standards. Produces quality food in assigned areas along with patient trayline and or room service, a high-paced atmosphere. Meets the standard of food delivery within 15 minutes of the order. Maintains proper food handling, safety and sanitation standards while preparing, serving, and cleaning up food. Ensures proper label and dating standards are followed along with understanding and following food rotation methods like (FIFO) first in – first out. Ensures quality and visual presentation of food in all areas. Must be knowledgeable and possess ability to operate applicable kitchen equipment with working knowledge of food items. Assists/Mentors other culinary staff to ensure all kitchen duties are completed within given time constraints. Assists in other areas of the operation, as needed. Strong cooking and knife skills required. Cook II is responsible for learning and developing skills for safe, efficient, and high-quality food production and service. Provides relief for all other cook positions.

REQUIREMENTS

• Minimum six months experience in large scale food preparation required.

PREFERRED REQUIREMENTS:

• High school diploma or equivalent or higher preferred.

• Two-year culinary degree preferred.

BENEFITS:

• Tuition Assistance reimbursement program

• Paid Time Off available for use upon hire

• Company paid Maternity and Paternity Leave

• Bereavement Leave (includes pets)

• Employee Assistance Program

• Retirement plans with company match