SUMMARY: SUMMARY: Cooks utilize production tools including recipes, tally and food item pull guides in the preparation of food items for the various outlets of the Food and Nutrition Department including room service for patients, cafeteria, meals-on-wheels, child care, catering and other hospital-related events. Cooks are responsible for observing and complying with the proper safety, sanitation, food handling, nutritional and quality standards as set forth by the Federal, State, and County regulatory agencies as well as the Food and Nutrition Department of North Kansas City Hospital. EXPERIENCE: 2 years as a cook in the food service industry preferred. SPECIAL SKILLS: Experience with various cooking methods and procedures and in the use of professional cooking equipment and knife safety. Must be able to read, write, speak and understand English, and perform basic arithmetic. Food Handlers Permit within 30 days of hire. Additional skills include, but are not limited to, the following: The ideal candidate will have restaurant or institutional experience in most aspects of cooking and food preparation, including line cooking, baking and display cooking. Practical use of cooking equipment such as convection ovens, fryers, tilt skillets, steam kettles, steamers, flat top and broiler style grills is preferred. The candidate should have good sanitation practices as well as safe skills in the use of knives and other kitchen utensils. A working knowledge of weights and measures is necessary for recipe replication and conversion. As the production team is responsible for patient food, cafeteria and meals on wheels, members must be able to work in coordination to fulfill the needs of each outlet simultaneously. This position requires strong interpersonal skills and the ability to work well with a team. EDUCATION: Preferred: High School or Equivalent

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