.8 FTE - approximately 32 hours a week. Some days, evenings, weekends and holidays.

Responsibilities include: The Cook will prepare, season and cook food for the hospital and clinic patients, staff and visitors. Determines types and quantities of meats, vegetables, and soups to be prepared by reviewing planned menus. Determines amount of foods needed to meet weekly menus and submits order to the department manager or designee. Prepares fruit and vegetables using kitchen hand utensils. Prepares special diet foods as needed. Arranges plates in an appetizing manner and ensures that meals are ready at specified times. Measures and mixes ingredients according to approved recipes using blenders, mixers, grinders, slicers, etc.

Qualifications include: High school graduate or equivalent. Ability to calculate measurements in recipes to increase or decrease servings required. Previous experience in hospital food preparation, food sanitation certificate desirable.