Job Description

Description

Summary:

Plans, prepares, seasons, portions, and cooks all food following approved recipes and production sheets, ensures quality foods, minimum waste, freshness of product all prepared within a sanitary environment. Works in other areas of the department as scheduled.

Responsibilities

Prepares all food (patient, cafeteria, & catering) following approved recipes and production sheets.
Reviews menus, recipes, and production sheets with Manager to determine type, quantities, and specifications of items required, attends production meetings, and offers input to enhance quality.
Plans cooking schedule so that foods will be ready at specified times and of desired quality.
Works with a variety of kitchen utensils and equipment.
Responsible for assuring each item prepared meets quality standards in taste, appearance, texture, temperature, aroma, and portion size.
Responsible for maintaining a sanitary level that meets hospital, state, and JCAHO standards.
Responsible for setting up and replenishing cafeteria, catering, and patient food. Serves on patient tray-line as assigned.
Ensures temperatures of food & refrigerators are at approved standards; refrigerators areas are clean, organized, and sanitary. Food borne illness standards are maintained.

Requirements

Education:

High school graduate preferred. Graduate of approved culinary program preferred.

Experience

One year of experience in a food production environment with responsibility of food production and cooking.
Ability to read, interpret, and expand recipes.

Certifications, Registrations, Or Licenses

Work Schedule

MULTIPLE SHIFTS AVAILABLE

Work Type

Per Diem As Needed

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