Prepares food for patients, employees, visitors and various hospital functions in a manner that will achieve a consistent quality product.  Must be 18 years of age or older.

Minimum Education: High School Diploma or equivalent.  Associates Degree in Culinary Arts or certification from an accredited institution specializing in hotel/institutional cooking preferred.                

Minimum Experience:     Minimum 2 years institutional food production and cooking or equivalent.

Required Certification/Registration:  Serv Safe Certification (FPMCE)

Physical Requirements:  Extensive standing and walking. Other physical movements are the ability to kneel, bend, crouch, twist, balance and reaching above, out and below.  Ability to life and carry up to 50 pounds and push over 75 pounds. Travels between Harris and Callicoon campuses as needed.