The Cook: Cooks and seasons food for patients, employees, guests, and visitors following established recipes.  Prepares and stores food in accordance with HACCP principles and applicable food codes.  Safely uses, cleans, and cares for equipment and work areas.  Performs other duties as assigned.- Accurately manages position paperwork (follows recipes and production sheets, completes forecasting documents, etc.).- Follows correct hand hygiene procedures (washes hands between tasks and whenever dirty, uses gloves when handling ready-to-eat foods, etc.).- Utilizes appropriate scripting and responds to patients/internal and external customers (responds to internal customers such as Cafeteria staff, Dish Room staff, Supervisors, Physician Lounge attendant, and to each other in a way...