The primary responsibility of the Retail Cook is to provide the highest quality of service to all customers. The Retail Cook prepares quality food items to be served to patients and/or customers in our different venues.

SHIFT AND SCHEDULE

Weekdays: 6:00 AM - 3:00 PM and scheduled weekends 4:30 AM - 1:30 PM

ESSENTIAL FUNCTIONS/PERFORMANCE EXPECTATIONS
• Must be able to consistently produce quality products according to established recipes and standards of quality.
• Ensures all items are visually and consistently attractive as observed by the supervisor on duty. Communicate potential problems with supervisor on duty when necessary.
• Maintains a safe, clean workspace and completes additional cleaning duties as assigned.
• Ensures safe food handling practices are followed according to HACCP and regulatory agency requirements.
• Ability to read and follow standardized recipes.
• Ensures production of assigned products is completed in a timely manner for retail operations, patient meals, and special functions.

EDUCATION AND EXPERIENCE
• High school graduate or equivalent is preferred but not required.
• Prior experience in related food and beverage service and food preparation positions is a plus.
• Must be able to effectively communicate information and respond to questions.

PHYSICAL REQUIREMENTS
To perform this job successfully, an individual must be able to perform each essential responsibility satisfactorily.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The individual must be able to
• Stand, walk, sit, stoop, reach, lift, see, speak and hear.
• Lifting is limited to 35 lbs. for clinical staff and to 50 lbs. for non-clinical staff.
• The individual must use an assisted-lift device or get another individual(s) to assist with the lift that is over these maximum limits