POSITION SUMMARY:
Under direct supervision of the Chef or Kitchen Supervisor. Is responsible for food production for patient, cafeteria and catering areas.
BASIC KNOWLEDGE:
Able to follow written and verbal instructions.HS Diploma or GED highly preferred but not required. CFC credential from the American Culinary Federation or an equivalent recognized credential is required within 6 months of hire. CVMC will provide initial certification preparation and membership/testing fees.
EXPERIENCE:
One-year institutional quantity cooking experience is required or one year as a Food Service Worker 2/3 and demonstrated skills following standardized recipes and food preparation procedures.
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