The Registry Cook prepares, seasons, cooks and merchandises food in accordance with standardized recipes and menus. In doing so, measures and mixes food ingredients, uses kitchen utensils, operates kitchen equipment and tests foods being prepared to determine if satisfactory taste and temperature are achieved. Foods may be prepared for patients, hospital staff and/or guests who range in age from pediatric to geriatric. Adheres to safety and sanitation regulations at all times. Responsible for opening and closing the department as assigned. Closes out cash operations in retail component of the department.
Must have a State of Illinois Sanitation Certification. High school diploma or equivalent. 1 to 3 years experience.