Job Title

POSITION SUMMARY:Under direct supervision of the Chef or Kitchen Supervisor.  Is responsible for food production for patient, cafeteria and catering areas.BASIC KNOWLEDGE:Able to follow written and verbal instructions.HS Diploma or GED highly preferred but not required. CFC credential from the American Culinary Federation or an equivalent recognized credential is required within 6 months of hire. CVMC will provide initial certification preparation and membership/testing fees.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.