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Coordinates, leads, and performs food preparation activities and the cooking for multiple outlets. On-boards and trains all new cooks. Responsible for ensuring the opening and closing guidelines of the department are met.
1. Two (2) years of experience as a Cook in Hospital Food Services or restaurant.
2. ServSafe Certification.
PREFERRED:
1. One (1) year supervisory experience.
2. Demonstrated knowledge of common dietary modifications.