POSITION SUMMARY:

Under supervision, prepares all food items according to production needs and standardized recipes. Must plan production so that food is ready at time required. Checks for taste, texture and appearance. Maintain food at proper temperatures in appropriate size serving pans and handles food following proper procedures to ensure sanitation and safety. Pulls required items in sufficient quantities to thaw according to menu forecasts. Keeps area neat, clean and sanitized. Completes daily cleaning as assigned.

ESSENTIAL FUNCTIONS:

1. Prepare items according to standardized recipes for all meals.

2. Have all food items portioned and served at appropriate time.

3. Serve on trayline with accuracy and with diet standards.

4. Pull items as per production sheet requirements.

5. Prep items for the next day.

6. Portion and garnish all food items.

7. Assures food at proper temperature at all times. (HACCP)

8. Performs all cleaning assignments.

9. Participates in Quality Improvement/Quality Control.

10. Other duties as assigned.

EDUCATION REQUIRED AND/OR PREFERRED: (list required and preferred separately)

PREFERRED

§ High school graduate, although graduation from a technical school specializing in hotel or institutional school specializing in hotel or institutional cooking may be substituted if worker has the required experience. GED or equivalent is acceptable.

LICENSURE/CERTIFICATION: (list required and preferred separately)

REQUIRED

§ Current Food Handlers Card required. (Must be able to obtain within 30 days of employment)

EXPERIENCE REQUIRED OR PREFERRED: (list required and preferred separately)

PREFERRED

§ Must be able to read and write English sufficient to follow recipes and production standards.

§ Must have a working knowledge of food preparation for modified diets. (Diabetic, low sodium, low cholesterol and low fat.)

§ Must be able to operate standard kitchen equipment including; blender, slicer, grinder, chopper, mixer, oven, grill, steamers, steam jacketed kettles, fryer and tilting skillet.

§ Must have ability to adjust recipe quantities and be familiar with food preparation terms and cooking methods. Prefer experience with cooking in an institutional setting and experience with cooking methods and modified diets.

§ Must have experience in use of proper sanitation procedures and techniques.

§ Must have working knowledge of food preparation for modified diets or willingness to learn.

§ Must be able to plan output to meet service and time demands.

§ Must have good organization skills. Entire shift spent walking, standing, stooping, bending, lifting, etc. may need to lift up to fifty pound in weight when putting up deliveries and taking out meat items for preparation and cooking.

§ Needs an ability to forecast demand and assure preparation for scheduled meals.

§ Must have communication skills to communicate effectively and appropriately with patients, customers, and co-workers.