Responsibilities

Essential Functions and Responsibilities: The incumbent is responsible for preparing food in accordance with the current applicable federal, state and local standards, guidelines and regulations, with the established policies and procedures of the Food and Nutrition Department and as directed by the Executive Chef, Sous Chef and /or Director of FNS in order to assure that quality food service is provided at all times. Under the supervision of the Sous Chef and or Executive Chef, the employee is responsible for prepping, cooking/baking a variety of food items according to established recipes. The employee must be able to adjust recipes as appropriate to meet customer's nutritional and age specific needs (neonate-geriatric). The cook also completes all assignments to meet established serving times and follows all safety and sanitation procedures to prevent food borne illness.

Qualifications

Required:

• One year in the food services industry

Desired:

• High School Diploma or GED
• ServSafe Food Safety

Screening requirements:

• Background check
• License & education verification
• Employment reference verification
• Drug Screen

Norton Healthcare offers a competitive benefit package, including:

• Paid vacation, sick days and holidays
• Paid parental leave
• 403b/401k retirement plan
• View more: Benefits Guide
• Medical, Dental, and Vision Insurance

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Norton Healthcare is a leader in serving adult and pediatric patients from throughout Greater Louisville, Southern Indiana, the commonwealth of Kentucky and beyond. The not-for-profit hospital and health care system is Louisville's third largest employer, with more than 17,000 employees.

All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran.