2nd Cook

The 2nd Cook prepares hot and cold foods for patients, the cafeteria, faculty dining room, and catered events using standardized recipes while maintaining sanitary standards. This role involves producing main entrees, soups, sauces, vegetables, salads, starches, and desserts, ensuring proper quantities and quality. The position requires maintaining cleanliness, safety, and compliance with health regulations, as well as collaborating with the care team to support continuous quality improvement.