General Summary 

Under the direction of the Chef/Production Manager or the Director, the Cook is responsible for cooking meals and providing food service to patients, and is also responsible both catering and retail food service.

Responsibilities

• Prepares all food items strictly adhering to CNS company recipes and designated production quantities as written on the "Daily Production Sheet."

o Must have a properly calibrated thermometer.

• Maintains a clean and organized work area throughout the day and follow departmental cleaning, sanitation, and closing procedures.

o Labels and dates all food items.

o Breaks down and discards all cardboard boxes.

• Assists management in any way that is conducive to the successful and efficient operation of the kitchen.

• Adheres to Facility's Emergency Preparedness Program, Occupational Safety and Health Administration (OSHA) standards, as well as other mandatory programs in the facility as appropriate.

• Adheres to facility's Policies and Procedures, including the confidentiality and Patient's Rights Policies as outlined in the facility's Policies and Procedures Manual.

• Performs other tasks as may be assigned. Benefits and Compensation

• Benefits offered (Medical)

• Paid Time Off (must work 36 hours)

• Medical

• Dental

• 401K

• Short Term Disability

• Voluntary Life

HHS is an Equal Employment Opportunity Employer and is committed to workplace diversity.

Must be able to successfully pass a background check, E-verify, and drug screen.

Job Type: Full-time

Salary: $12.00 to $13.00 /hour