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.
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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.
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Plans cooking schedule so that foods will be ready at specified times and of desired quality.
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Works with a variety of kitchen utensils and equipment.
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Responsible for assuring each item prepared meets quality standards in taste, appearance, texture, temperature, aroma, and portion size.
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Responsible for maintaining a sanitary level that meets hospital, state, and JCAHO standards.
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Responsible for setting up and replenishing cafeteria, catering, and patient food. Serves on patient tray-line as assigned.
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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.
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Ability to read, interpret, and expand recipes.
Certifications, Registrations, or Licenses:
Work Schedule:
MULTIPLE SHIFTS AVAILABLE
Work Type:
Full Time
