Full-Time Position – 36-40 hours per week. Works 6:00 a.m. – 2:30 p.m. most week days, and every third weekend from 6:00 a.m. – 2:30 p.m., or 10:00 a.m. – 6:30 p.m., or 5:30 a.m. – 6:30 p.m. Rotates Holidays.
The Head Cook prepares, seasons, and cooks meat, fish, fowl, vegetables, soups, and other items for regular and special patient diets, cafeteria meals, mobile meals, inmates, and special meetings. She/he apportions servings and performs the other related duties regarding serving, storing, and cleaning up meal service. Keeps accurate records for meal counts and diets served in accordance with prescribed diet. Performs all functions of the dietary department as indicated. Serves as the supervisor when the Dietary Manager and Dietitian are absent. Performs other duties related to this position. He/she adheres to the mission of Myrtue Medical
Center in all aspects of job performance.