Cook - Dietary

Provides courteous, friendly food service to a variety of user groups including employees, visitors, physicians, and patients. Their primary focus will be on preparing hot and cold food items using a variety of prep and production cooking equipment, following scratch recipes and department specifications. They will follow the recipes as required but if serving on a retail cooking line or as a room service cook will often be asked to tailor individual items according to special customer and/or patient requests. They must comply with all hospital and department standards and must become fully knowledgeable about - and compliant with - all specific regulatory requirements in food service and in a health care environment.