Under the Supervision of the Lead Cook, prepares, seasons, and cooks food for hospital patients, employees and visitors. Essential Duties & Responsibilities: • Prepares cook’s area for entrees and hot food production items. • Prepares menu items following amounts on production sheets for patients, staff and visitors. • Observes, evaluates and tastes food being cooked to improve flavor or texture as needed. • Procures food items and necessary equipment from storage areas. • Assists with inventory controls to conform to budget. • Maintains a neat orderly work area and keeps cooking equipment clean to department standards. • Demonstrates proper techniques in storage, handling and holding of food items produced. • Organizes time and workload to meet food production deadlines Education: High School Diploma/GED required. Additional experience preferred: *Serve Safe Certification preferred. *Must demonstrate proficiency with department related competencies