About this role
POSITION SUMMARY:
Prepares meats, vegetables, soups, sauces, etc. for the regular and modified patient service as determined by daily production sheets. Responsible for the supervision of shift employees in the absence of a supervisor. Works under the direction and supervision of the Director of Food Service.
ESSENTIAL FUNCTIONS:
- Puts up stock using proper storage procedures, e.g., similar items together, labels facing front, dating when necessary.
- Keeps work area clean and sanitizes work surfaces; mops floors according to procedure; takes out trash as necessary performs assigned cleaning duties.
- Follows menus, demonstrating accuracy in weighing, measuring, and portioning food.
- Provides a positive impression of the dietary department when serving the public in patient care areas and dining room. Wears a clean uniform, name badge and hair net.
- Assumes other departmental position or duties, e.g. washing dishes and/or assisting with special functions as requested by supervisor.
- Consults menu for thawing and doing advance preparation when possible.
- Safely operates electric and steam cooking equipment and dishwashers; cleans equipment and pots and pans after use; initiates repairs as needed.
- Prepares high-quality food according to standardized recipes in the correct amounts
- Demonstrates the ability to prepare trays with accuracy, efficiency and with an attractive arrangement.
- Safely uses food preparation utensils.
- Plans cooking schedules to have food prepared on time, but not too far in advance.
- Demonstrates understanding and working knowledge of proper techniques for food preparation, including modified diets.
- Demonstrates the ability to implement diet changes and adjusting for nutritionally equivalent substitutes.
- Performs any other duty as assigned.
Qualifications
Qualifications:
High School Diploma, or GED
At least 1 year of experience
Must be at least 18 years old