Various hours. Must be able to work every other weekend, both Saturday and Sunday.
POSITION SUMMARY:
Under direct supervision of the Chef or Kitchen Supervisor, successful candidate will be responsible for food production for patient, cafeteria and catering areas.
BASIC KNOWLEDGE:
Able to follow written and verbal instructions. High school diploma or GED highly preferred but not required. CVMC will provide Servesafe certification opportunities.
EXPERIENCE:
One-year institutional quantity cooking experience is required or one year as a Food Service Worker 2/3 and demonstrated skills following standardized recipes and food preparation procedures.
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