Benefit eligible position including medical, dental, vision, retirement, paid time off and more - Relocation assistance also available. APPLY TODAY!!!

POSITION SUMMARY:
Under direct supervision of the Chef or Kitchen Supervisor. Is responsible for food production for patient, non-patient, and retail areas.

BASIC KNOWLEDGE:
Advanced knowledge of food production, sanitation, safe food handling, and basic principles of nutrition science is required.Knowledge of weight and measure conversion, cooking and baking techniques and vocabulary and quantity food preparation principles are necessary. ServeSafe Manager or equivalent food service sanitation certification required within 6 months of employment. Minimum associate degree in culinary arts required or attainment of CCC credential from the American Culinary Federation is required within 6 months of employment. CVMC will provide initial certification preparation and membership/testing fees.

EXPERIENCE:

Minimum five years' experience in quantity and gourmet cooking with leadership responsibilities. Applicants with experience in sustainability and using local products preferred.