Cook

Under direct supervision of the Chef or Kitchen Supervisor. Is responsible for food production for patient, cafeteria and catering areas. BASIC KNOWLEDGE: Able to follow written and verbal instructions.HS Diploma or GED highly preferred but not required. CFC credential from the American Culinary Federation or an equivalent recognized credential is required within 6 months of hire. CVMC will provide initial certification preparation and membership/testing fees. EXPERIENCE: One-year institutional quantity cooking experience is required or one year as a Food Service Worker 2/3 and demonstrated skills following standardized recipes and food preparation procedures. By applying, you consent to your information being transmitted by Get It to the Employer, as data controller, through the Employer's data processor SonicJobs. See University of Vermont Health Privacy Policy at and SonicJobs Privacy Policy at and Terms of Use at