DescriptionJob Summary The Cook II (line cooks, short-order cooks, etc.) works under the guidance of the Executive Chef and Sous Chef to ensure that all work is performed utilizing appropriate food safety and sanitation guidelines. Assists food production of patients and retail services. Performs short-order cooking and serving of food and/or the preparation of sandwiches at the Grill and Deli/Food Station and all foods offered at the Patient Tray Line. Prepares, seasons, cooks, displays, and ...
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