Responsible for assisting kitchen in all aspects of kitchen protocol. Duties may include, preparing food, monitoring methods of food handling, preparation meal service and equipment cleaning. Preparing, seasoning and cooking a wide variety of meals, preparing desserts and baking for patient, Associates, general public, contract and/or special functions. The cook provides instructions, guidance and monitors the prep cook and helper. Responsible for maintaining a safe and sanitary environment in compliance with the Joint Commission, El Paso City-County Health Department Regulations, and Texas Department of Health.

Required Skills

1. Ability to read, write and understand English to follow written recipes and directions.
2. Must display leadership qualities and possess effective communication skills.
3. Must be able to perform basic calculator and PC functions.
4. Has knowledge of proper food temperatures and handling procedures.
5. Knowledgeable of food service production operations.
6. Must have knowledge of Health Department regulations.
7. Knowledge of portion control.
8. Knowledge of hospital cooking procedures and techniques.
9. Ability to monitor and/or maintain quality control standards.
10. Knowledge of use of common kitchen equipment (mixers, slicers, ovens, steamers, ranges, fryers, steam kettles/skillets).

Required Experience

A. Work Experience: Two years experience as a cook or cook''s helper required. B. License/Registration/Certification: Food Handler''s card from City County Health Department.

C. Education and Training: High School Diploma or equivalent required.

1. Ability to read, write and understand English to follow written recipes and directions.
2. Must display leadership qualities and possess effective communication skills.
3. Must be able to perform basic calculator and PC functions.
4. Has knowledge of proper food temperatures and handling procedures.
5. Knowledgeable of food service production operations.
6. Must have knowledge of Health Department regulations.
7. Knowledge of portion control.
8. Knowledge of hospital cooking procedures and techniques.
9. Ability to monitor and/or maintain quality control standards.
10. Knowledge of use of common kitchen equipment (mixers, slicers, ovens, steamers, ranges, fryers, steam kettles/skillets).