The incumbent manages food service operations by scheduling staff, enforcing standards, ensuring meal accuracy and quality, conducting audits, training staff, and promoting efficiency, safety, sanitation, and patient satisfaction.

The incumbent prepares and portions soups and entrées, ensures hygiene and sanitation, requisitions supplies, controls portions, and supervises cooks to maintain safety, quality, and standardized food preparation.

Under the general direction of the Food Services Supervisor, the Assistant Cook is responsible for the preparation and serving of menu items for patients, staff, visitors, and special catering functions.