Overview:
Works under the supervision of the Food Service Coordinators, Food and Nutrition Management. Responsible for the production of assigned menu items for patients, cafeteria, and catered meals.
Qualifications:
* Education: High School Diploma or GED, preferred. High school diploma or equivalent.
* Vocational / Technical, preferred. Vocational training in food production.
* Experience: Two years in restaurant or institutional food service, preferred.
* Licensure/Certification: ServSafe certification, preferred.
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