Cook - Providence Anchorage

Under limited supervision of a Supervisor or Director of Food and Nutrition, the Cook II will provide courteous, friendly food service while preparing the required portions of food items for both patients and non-patients utilizing Hazard Analysis Critical Control Points (HACCP) principles during all phases of food handling. Their essential job focus will be on preparing hot and cold food items, using a variety of cooking equipment, while following scratch recipes and department specifications.