Overview

Performs a variety of tasks and operations to prepare and cook foods for patients, visitors, employees and others as directed, following standard practices and procedures in compliance with regulatory agency requirements, regular scheduled hours, productivity and employee behavior. Maintains and promotes awareness of hospital mission statement and programs in order to assist in accomplishing its goals

Responsibilities

-Consults with Food Production Manger or Assistant Food Service Director of production task.

-Follows instruction on procedures and scheduling of production.

-Follows recipes and other production information to complete preparation of all menu items.

-Performs tasks such as cutting and trimming meats, fish and poultry;spice and season as required by recipe.

-Cooks, bakes, etc. using appropriate utensils and/or cooking equipment

Qualifications

Knowledge of cooking methods and procedures, including various types of preparation and related routines. Familiar with kitchen equipment. Training in institutional food preparation or equivalent demonstrated knowledge and skills. Sufficient previous experience in large-scale food preparation. Vocational courses in cooking, sanitation and operation of equipment.