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Norton Healthcare is the leading hospital and health care system (45 percent market share) serving the Greater Louisville metro area, including Southern Indiana and patients throughout Kentucky and is the second largest private employer in Louisville. As the largest not-for-profit system in Kentucky and rated one of the top 100 integrated health care delivery systems in the country - we have four large hospitals, eight Norton Immediate Care Centers, 9,500 employees, more than 200 employed medical providers at 50 locations and nearly 2,000 total physicians. Norton Healthcare´s services include state-of-the-art cardiac, neurological, oncological, orthopedic, gynecological, obstetrical and pediatric treatment. Our focus on our vision to transform the health care experience and set the standard for care has resulted in our recognition as a Best Places to Work in Kentucky among large-sized companies in 2006 and 2007 and sets us apart as an employer of choice. Prepares or directs preparation of all food by the kitchen staff. Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality. Works various production staff positions as needed to ensure proper coverage. Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Morrison, Norton and regulatory standards. Establishes and maintains employee cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned. Assumes the additional duties of the executive chef in the executive chef´s absence Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed. JOB REQUIREMENTS: High School Diploma or equivalent. RDC Culinary Skills Certification prior to hire. Servsafe certification within one year of hire. Four years of hands on culinary production experience or two years of culinary education.Norton Healthcare offers a competitive benefit package including: Medical, Dental and Vision Insurance Paid Vacation, Sick Days and Holidays Short and Long Term Disability Retirement Benefits 403b Plan Flexible Spending Accounts (FSA) College Savings Plan Children´s Choice Day Care Center Downtown Fitness Center Free Parking Screening Requirements: Drug Screen & Criminal Background Check EOE/M/F/D/V

Norton Healthcare is the leading hospital and health care system (44 percent market share) serving the Greater Louisville metro area, including Southern Indiana and patients throughout Kentucky. We are the third largest private employer, and for the past three years have been named one of the Top 25 Best Places to Work in Kentucky. In 2007, we also were named Outstanding Employer of the Year, as ranked by KentuckianaWorks, for the third time in five years (2007, 2005, 2003). The not-for-profit system - the largest in Kentucky and rated one of the top 100 integrated health care delivery systems in the country - includes three large adult hospitals and the only free-standing pediatric hospital in Kentucky, Kosair Children´s Hospital, which obtained Magnet designation for nursing excellence from the American Nurses Credentialing Center in 2007. A fourth adult hospital will open in late 2009. In addition Norton Healthcare includes 10 Norton Immediate Care Centers, 9,800 employees, nearly 300 employed medical providers at more than 50 locations and some 2,000 total physicians on its medical staff. Norton Healthcare serves the Greater Louisville metro area, including Southern Indiana, and patients throughout Kentucky. Norton Healthcare´s state-of-the-art services include Norton Heart Care and Pulmonary Services, Norton Cancer Institute, Norton Ortho/Neuro/Spine Care, Norton Women´s Pavilion, Norton Stroke Care, Norton Surgical Services and pediatrics.Manages time effectively and efficiently.Performs well under stress and in emergency situations.Prepares and cooks various food items according to established recipes.Completes all assignments to meet established serving times.Follows all safety and sanitation procedures to prevent food borne illness.Maintains a clean, safe work area.Cleans and sanitizes all equipment daily according to established guidelines.Covers, labels and dates all food supplies prior to storage.Uses leftovers and/or surplus food items in an effective manner to prevent waste.Cooperates with all service areas to insure appropriate quantity and quality of food items.Performs all other duties as assigned by supervisor or manager in an efficient and professional manner.JOB REQUIREMENTS: High school graduate or equivalent. Two years previous large volume cooking experience. Demonstrated ability to perform mathematical calculations and use proper measuring techniques.Norton Healthcare offers a competitive benefit package including: *Medical, Dental and Vision Insurance *Paid Vacation, Sick Days and Holidays *Short and Long Term Disability *Retirement Benefits *403b Plan *Flexible Spending Accounts (FSA) *College Savings Plan *Children´s Choice Day Care Center *Downtown Fitness Center *Free Parking *Screening Requirements: Drug Screen & Criminal Background CheckEOE/M/F/D/V

The Cook performs a variety of tasks that facilitate the provision of food services and nutrition support to patients, employees and visitors.

These duties include: Prepares, seasons, and cooks food for patients, staff, visitors, and special functions. Reviews menus to determine types and quantities of food. Prepares quality food in sufficient quantities to cover all service requirements. Coordinates timing of preparation in order to meet service schedules for patients, staff, visitors and catering services. Adheres to standardization of recipes and portion control to prevent food waste and control cost. Provides care and sanitation of equipment in production area. Adheres to sanitation and safety standards (HACCP) Participates in the process of ordering supplies. Gives directions to personnel who assist in food preparation. Utilizes knowledge of age specific needs of patient in performance of duties and responsibilities. Orients and mentors new staff members. Qualifications Job qualifications include: Completion of formal training program in food preparation preferred. Knowledge of basic principles and requirements of food safety and sanitation required. Knowledge of basic principles of nutrition as related to modified diets. Minimum one (1) year of food service experience in quantity food preparation/production in a hospital, extended care facility, or other quality food service operation. Previous experience in food preparation in a hospital preferred. Knowledge of basic principles of nutrition as related to modified diets. Department of Health and Human Services certification preferred. Certification in Basic Food Safety and Sanitation, Certified Food Service Handler or more in-depth Certification as Food Service Manager preferred. Ability to work with minimal supervision in a fast paced environment. Ability to perform work that requires frequent standing, bending, reaching, squatting, kneeling, moving, lifting of patients and/or equipment up to 50 lbs. Ability to deal with stressful situations and to stand for long periods of time

These duties include: Prepares, seasons, and cooks food for patients, staff, visitors, and special functions. Reviews menus to determine types and quantities of food. Prepares quality food in sufficient quantities to cover all service requirements. Coordinates timing of preparation in order to meet service schedules for patients, staff, visitors and catering services. Adheres to standardization of recipes and portion control to prevent food waste and control cost. Provides care and sanitation of equipment in production area. Adheres to sanitation and safety standards (HACCP) Participates in the process of ordering supplies. Gives directions to personnel who assist in food preparation. Utilizes knowledge of age specific needs of patient in performance of duties and responsibilities. Orients and mentors new staff members. Qualifications Job qualifications include: Completion of formal training program in food preparation preferred. Knowledge of basic principles and requirements of food safety and sanitation required. Knowledge of basic principles of nutrition as related to modified diets. Minimum one (1) year of food service experience in quantity food preparation/production in a hospital, extended care facility, or other quality food service operation. Previous experience in food preparation in a hospital preferred. Knowledge of basic principles of nutrition as related to modified diets. Department of Health and Human Services certification preferred. Certification in Basic Food Safety and Sanitation, Certified Food Service Handler or more in-depth Certification as Food Service Manager preferred. Ability to work with minimal supervision in a fast paced environment. Ability to perform work that requires frequent standing, bending, reaching, squatting, kneeling, moving, lifting of patients and/or equipment up to 50 lbs. Ability to deal with stressful situations and to stand for long periods of time