Cook 2

Under direction of the Manager, Executive Chef and/or Sous Chef, the Cook II performs skilled production of all types of food for patients, staff and visitor consumption, including therapeutic diets. The primary purpose of the Cook II position is to provide skilled service in preparation of hot and cold food for patients, staff and visitor consumption. Accurately prepares assigned food items from standardized recipes. Cleans equipment and area following established procedures. Operates food service equipment with supervision. Performs related activities as required. Attends scheduled meetings and training as assigned. Issues and inventories food items. Participates in inventory/cost control in designated area. Performs computer-related activities as required. Responsible for performing job duties in accordance with mission, vision and values of Tampa General Hospital.

QUALIFICATIONS:
Three (3) years of food service experience in a hospital, commercial restaurant, or other food service operation. Ability to accurately follow oral and written instructions (i.e. recipes, production sheets etc.). Ability to accurately follow instructions when using, disposing, and mixing chemicals. Ability to lift 25 lbs.