Currently Recruiting PART TIME COOK Full Wage Range $ 16.66 20.82 DOE Seniority with Prestige The Cook prepares food in accordance with menus, diet specifications, resident preference, and sanitary practices under the supervision of the Food and Nutrition Services Manager or Dining Services Manager. ESSENTIAL DUTIES AND RESPONSIBILITIES 1.Prepares, cooks, and serves food i

POSITION SUMMARY The Cook prepares food in accordance with menus, diet specifications, resident preference, and sanitary practices under the supervision of the Food and Nutrition Services Manager or Dining Services Manager. ESSENTIAL DUTIES AND RESPONSIBILITIES 1.Prepares, cooks, and serves food in accordance with the menu and food and nutrition standards, including presen

Serve meals that are palatable, appetizing in appearance and in accordance with established portion control procedures on a timely basis Inspect diet trays; work with the facility dietician and process diet change received from Nursing Services Coordinate food service with other departments Ensure that food and supplies for the next meal are readily available Ensure that

We are looking for a cook part time, and fill in additional shifts as needed. The Cook prepares food in accordance with menus, diet specifications, resident preference, and sanitary practices under the supervision of the Food and Nutrition Services Manager or Dining Services Manager. ESSENTIAL DUTIES AND RESPONSIBILITIES 1.Prepares, cooks, and serves food in accordance wit

We are looking for a cook part time, and fill in additional shifts as needed. The Cook prepares food in accordance with menus, diet specifications, resident preference, and sanitary practices under the supervision of the Food and Nutrition Services Manager or Dining Services Manager. ESSENTIAL DUTIES AND RESPONSIBILITIES 1.Prepares, cooks, and serves food in accordance wit

Cook DIETARY Department, Providence St. Mary Medical Center, Walla Walla, WA Under general supervision, handles and prepares food in accordance with sanitation regulation, infection control policies. Maintains high standards of quality preparation and portion control using standardized recipes and in appropriate quantities to meet menu requirements. Adapts to and sustains