- Knife Skills
- Culinary Experience
Prepares and produces nutritious and quality product for well‑balanced meals in accordance with federal and state regulations and MHCUC policies and procedures, to assure that quality food service is provided at all times. Adheres to Title 22, MHCUC policies and HACCP principles.
Prepares foods in a timely manner, in accordance with sanitary regulations, and in accordance with planned menus as well as established policies and procedures.
Develops and maintains a good working rapport with inter‑department personnel to assure that food service is properly maintained to meet the needs of the residents.
Handles, stores, and rotates foods and supplies in the proper manner.
Assures that the food production area and equipment are in good condition, properly sanitized and free of safety hazards.
Supervises the serving of meals and ensures the food is at proper temperature, properly styled, palatable and appetizing in appearance.
Handles leftover foods by properly storing, wrapping, labeling and dating or properly follows up to ensure usage or disposal.
Prepares food for therapeutic diets in accordance with planned menus, standardized recipes, and special diet orders.
Consults with Director of Dining Services, Executive or Sous Chefs regarding food production and carries out other duties as assigned by the Dietary Management team.
Maintains a good working relationship with co-workers.
Attends mandatory training sessions and applies all applicable procedures as needed.
5 years minimum experience or combination of experience and a graduate of an accredited culinary program or ACF apprenticeship
Ability to pass basic Knife skills and production test
Ability to read and write and communicate fluently.