MINIMUM QUALIFICATIONS: EDUCATION: High school graduate or equivalent. Basic computer knowledge. Have ability to calculate measurements in recipes to increase or decrease servings. _EXPERIENCE: Previous experience in hospital food preparation. _PROFESSIONAL REQUIREMENTS: Completes annual education requirements. Maintains regulatory requirements, including all federal, state, local regulations, and accrediting organization standards. Maintains and ensures patient confidentiality at all times. Reports to work on time and as scheduled; completes work within designated time. Wears identification while on duty; uses computerized punch time system correctly. Completes in services and returns in a timely fashion. Represents the organization in a positive and professional manner. Complies with all organizational policies regarding ethical business practices. Communicates the mission, ethics, and goals of the hospital, as well as the focus statement of the department. __NATURE OF WORK: Under the direct supervision of the Nutritional Services Supervisor, the cook prepares, seasons, and cooks food for hospital patients, staff, and visitors.