Prepares menu items for patients on general and modified diets and for cafeteria and satellite food service customers.
Inspects and tastes food for palatability and correct temperature.
Cleans up in preparation for the next meal.
Keeps records of quantities produced and used in accordance with established procedures.
Measures and weighs ingredients.
Follows all safety and infection control policies and procedures.
Uses required protection devices to prevent transmission of food borne illnesses to patients, customers, and staff.
Reports safety hazards.
Cleans, sanitizes and organizes the work area.
Wipes up spills and food debris and disposes of empty containers.
Removes pots and pans to cleaning area.
Prescrapes and soaks pans with burned or dried food.
May wash pots and pans as requested.
Adheres to county, state, and federal regulatory agency requirements.
Prepares and cooks all menu items using solid, efficient cooking and culinary fundamentals.
Follows recipes, measuring and mixing as specified, to prepare hot and cold menu items in specified quantities.
Presents and displays food using artistic creativity and garnishes.
May setup and transport food items for patient tray assembly line, cafeteria, retail, satellite, or special events.
May serve or carve food.
Returns unused ingredients and non-food supplies to designated storage area; reviews leftover food to determine appropriate storage and/or use and labels and dates all food.
Inspects and tastes prepared food for palatability and appropriate temperature.
Quickly and efficiently communicates concerns or problems to other team members and supervisors as appropriate.
Uses FIFO method of food storage/preparation.
Operates large and small institutional cooking equipment including convection ovens, broilers, deep fat fryers, pressure fryers, and steam jacketed kettles.
Cleans equipment and performs preventative maintenance as recommended by manufacturer.
Requisitions and maintains food and supplies from store room according to policies and procedures.
Verifies that issues from storage area meet recipes requirements and established specifications.
Reports unusual movement of food and supplies.
Use a computer to enter and access recipes and menus.
Records various statistics on activities such as food temperatures, refrigerator/freezer temperatures, meal tallies, and inventory.
Works with Manager to formulate plan for professional development.
Attends educational in-services as appropriate.
Participates in professional activities and organizations to maintain knowledge of current trends, practices and developments.
Communicates new ideas to the Chef or Manager.
Performs related responsibilities as required.
A high school diploma or equivalent preferred.
Must be able to read, write, and follow instructions.
Two years of institutional food preparation or cooking experience OR completion of a two year culinary degree/certification.
The ability to lift up to 50 pounds.
PHYSICAL REQUIREMENTS (Medium): 20-50 lbs; 0-33% of the work day (occasionally); 11-25 lbs, 34-66% of the workday (frequently); 01-10 lbs, 67-100% of the workday (constantly); Lifting 50 lbs max; Carrying of objects up to 25 lbs; Occasional to frequent standing & walking, Occasional sitting, Close eye work (computers, typing, reading, writing), Physical demands may vary depending on assigned work area and work tasks. ENVIRONMENTAL FACTORS: Factors affecting environment conditions may vary depending on the assigned work area and tasks. Environmental exposures include, but are not limited to: Blood-borne pathogen exposure Bio-hazardous waste Chemicals/gases/fumes/vapors Communicable diseases Electrical shock, Floor Surfaces, Hot/Cold Temperatures, Indoor/Outdoor conditions, Latex, Lighting, Patient care/handling injuries, Radiation, Shift work, Travel may be required. Use of personal protective equipment, including respirators, environmental conditions may vary depending on assigned work area and work tasks.