Senior Cook

The Sr. Cook prepares, seasons, and cooks food for patients, staff, visitors, and special events in a high-volume healthcare setting. Working under the general supervision of the Executive Chef, Sr. Manager, Principal Cook, and leadership team, this role follows daily production assignments and ensures all food meets established quality, safety, and service standards. The Sr. Cook supports efficient kitchen operations and helps maintain consistency across all meal services.

Effective 06/22/2025, employees represented by the AFSCME Union will receive a minimum wage of $25.

1. Skill in reading and comprehending standard English text such as departmental policy and procedures, memos, HACCP and JCAHO policies, etc.

2. Skill in speaking and communicating well in English to interact with accuracy and ease with both internal and external customers.

3. Ability to establish and maintain cooperative working relationships with other staff members, subordinates, and/or superiors.

4. Skill in working independently and following through on assignments with minimal direction.

5. Skill in performing a variety of duties often changing priorities to appropriately handle diverse situations.

1. Knowledge of University, Hospital, and Departmental policies and procedures as outlined by Human Resources.

2. Knowledge of and adherence to all policies about sanitation and safety issues as outlined by JCAHO and HACCP standards.

3. Ability to stand, bend, walk, reach, lift, push, and pull for prolonged periods in hot or cold areas.

4. Ability to lift, push, or pull 50+ lbs.

5. Ability to use strong cleaning solutions.