Under the direction of the Chef/Manager or the Director, is responsible for food preparation and cooking tasks in the kitchen for Room Service delivery as well as retail.

Education & Experience: High School Graduate or Equivalent. 6 months of institutional cooking preferred. Certification/Licensure: Certified Serve Safe Food Handler preferred. Physical Requirements: Moderate physical effort (lift/carry up to 25 lbs). Frequent, prolonged standing/walking; subject to burns & cuts; exposed to hot & humid work environment; exposed to hazards of steam & heat; exposed to heat, wetness, odors in kitchen and/or patient areas. Exposed to varying degrees of kitchen elements. Knowledge & Skills: Demonstrates Competency in Utilizing Kitchen Equipment.

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