JOB SUMMARY: Prepares and cooks for hospital patients, employees and visitors; ensures that all foods are prepared on time and and all work areas and equipment are maintained according to Hospital and departmental policies, safety and sanitation requirements. Duties performed will vary depending on specific areas assigned. Other duties may be assigned by Executive Chef and/or Sous Chefs.
RESPONSIBILITIES: Prepares or directs preparation of regular and special diet foods according to prescribed menu and recipes. Must adhere to HACCP guidelines while handling and preparing food. Knowledge of food preparation/cooking methods and materials/equipment used in a large-scale operation. Knowledge of health and safety standards utilized in the food service operation and facility. Clean and sanitize all food preparation equipment and ensures that it is kept in safe and operable condition. Maintain the work area in a sanitary condition. Prepares palatable meals according to specific menu types and recipes; adheres to recipes regarding precise weights and measurements; Completes a daily taste panel for all menu items.
REQUIREMENTS: Entry level knowledge; basic employment skills; High School diploma, GED equivalent or High School certificate. 3-5 years of experience.