Sup Cook in Houston, TX for Harris Health System

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Special Procedures Tech II

Cook County Health

Chicago, Illinois

NEW!

Sous Chef

AdventHealth

Orlando, Florida

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PHARMACY TECHNICIAN - INPATIENT SERVICES - CERMAK

Cook County Health

Chicago, Illinois

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ICU Nocturnist

Robert Wood Johnson University Hospital, Rahway

Rahway, New Jersey

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Medical Director - Loyola Physician Partners

Trinity Health

Maywood, Illinois

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MENTAL HEALTH SPECIALIST III - JTDC

Cook County Health

Chicago, Illinois

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Nephrology

Trinity Health

Maywood, Illinois

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PHARMACY TECHNICIAN - OUTPATIENT SERVICES - STROGER HOSPITAL

Cook County Health

Chicago, Illinois

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Cook I - Nutrition Services

Penn State Health

Reading, Pennsylvania

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Nurse Educator - Neonatal ICU

BJC HealthCare

Saint Louis, Missouri

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Food Service Worker

CHRISTUS Health

Houston, Texas

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ADVANCED PRACTICE NURSE-NURSE PRACTITIONER - PEDS/NEONATOLOGY (Night Shift 7PM - 7 AM)

Cook County Health

Chicago, Illinois

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ADVANCED PRACTICE NURSE - NURSE PRACTITIONER - PEDS/NEONATOLOGY (Day Shift 7AM-7PM)

Cook County Health

Chicago, Illinois

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Surgical Technologist - Mastery

BJC HealthCare

Saint Louis, Missouri

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Sup Radiologic Technologist - Radiology Diagnostic - LBJ

Harris Health System

Houston, Texas

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Cook

AdventHealth

Burleson, Texas

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Food Service Worker

Veterans Affairs, Veterans Health Administration

Tucson, Arizona, Arizona

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Residential Counselor

MultiCare Health System

Lakewood, Washington

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Director of Medical Surgical - Nursing

Cook County Health

Chicago, Illinois

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Sup Sterile Processing Tech II

Harris Health System

Houston, Texas

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Production Cook

AdventHealth

Land O Lakes, Florida

Cook

AdventHealth

Dade City, Florida

Food Expeditor

St. Charles Health System

Bend, Oregon

Staff Educator RN Inpatient Psych Delmar Campus

BJC HealthCare

Saint Louis, Missouri

Food Service Worker

Veterans Affairs, Veterans Health Administration

Tampa, Florida, Florida

Sup Cook

Job Summary Prepares food in accordance with standardized recipes and instructions of the Executive Chef or Sous Chef.Minimum Qualifications Education: High School/GED Preferred or Three years institutional cooking experience.License & Certifications: Food Handlers Certification Work Experience: 2 years food preparation. High volume food preparation preferred.Equipment Operated: Oven, Steam Cookers, Meat Slicer, Deep Fat Fryer and GrillCommunication skills: Writing/Composing (Correspondence/Reports)Other Skills: MathWork Schedule: Weekends, Flexible

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