Baton Rouge General Medical Center
Performs a wide variety of tasks and operations to prepare and cook food for patients, employees, visitors and special functions. Serves as lead worker in the preparation and cooking of food in accordance with quality standards, quantity demands and standardized recipes. Demonstrates proficiency in advanced food preparation techniques. Prepares speciality food and complex food items that consistently result in quality products. Demonstrates good judgement in the ability to organize workflow and maintain sanitation, health and safety standards in the work area.
Five years commercial or institutional cooking experience preferred.
High School Diploma or GED preferred.
SPECIAL SKILL, LICENSE AND KNOWLEDGE REQUIREMENTS
CWC (Certified Working Chef) certification preferred.