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Cook 40 hrs Days Wed. 12p-6p, Thurs-Sat. 6a-6p Natick
GENERAL SUMMARY: Under minimal supervision, prepares meat, baked goods, sauces, and soups to be served to Hospital patients, staff, and the public. Assists in preparing some cold food items, such as vegetables and sandwich speads, as needed. Provides guidance to others involved in food preparation, and generally assists with the efficient production and service of food.PRINCIPAL DUTIES AND RESPONSIBILITIES: 1. Working from menus or verbal instructions, obtains needed supplies, foodstuffs, and utensils. Starts preparation and observes food during the cooking process, adjusting heat, stirring, or adding additional ingredients. Tests food for seasoning and proper preparation, including doneness and correct serving temper


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