Job Description

• Position Summary
  
  • Under direct supervision prepares, seasons and cooks food for patients, staff and visitors.
• Minimum Qualifications
  
  • Work Experience
    
    • One year of experience in institutional or restaurant food production required.
  • Education
    
    • High school graduate or equivalent preferred.
  • Certifications/Licensure
    
    • None required.
• Job Specific Performance Standards
  
  • The duties listed below are a summary of the major essential functions of this position. The position may require other duties, both major and minor, that are not mentioned, and specific functions may change from time to time.
    
    
    
    • Reviews planned menus for types and quantities of meats, vegetables and soups to be prepared.
    • Prepares food according to the forecasted amount.
    • Ensures meals are ready at specified times.
    • Consults with supervisor regarding use of leftovers.
    • Consults with the Operations Manager on modified diets, as necessary.
    • Oversees Food Service Aides when washing, trimming or preparing foods.
    • Measures and mixes ingredients according to approved recipes using blenders, mixers, grinders, slicers, etc.
    • Makes sauces, soups, stews, casseroles and desserts meeting established dietary guidelines.
    • Cooks meat, fish and fowl into individual servings according to menu combinations and patient diet orders.
    • Tests food being cooked to ensure doneness. Adjusts heat controls as necessary.
    • Improves flavor and texture of food by adding ingredients or seasonings.
    • Prepares food according to established guidelines and sanitary food handling techniques and observes infection control practices.
    • Maintains kitchen in clean, neat and organized manner.
    • Labels, dates, properly stores and rotates foods.

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