Job Duties

Prepares all food required by the menu using recipes and other production documents.

Prepares meals for service at specific time deadlines.

 Ensures that portion sizes are according to food service production guidelines.

Uses steamers, ovens, grills, broilers and other equipment in a safe and appropriate manner.

Tests food using thermometers and tasting. Adjusts cooking process as necessary.

Follows HACCP and infection control guidelines to ensure food is produced in a safe, sanitary manner.

Participates as a team member in department meetings and the quality process.

Attends in-service training with 100% attendance, as required.

 Maintains established departmental policies and procedures, objectives, quality assurance program, safety, environmental, and infection control standards.

Customer Service: respect, flexibility, knowledge, confidence, professionalism, pleasant attitude, patience and helpfulness. All responses should be timely, professional, caring, and respectful in accordance with Customer Service Performance expectations.

 Understands and adheres to the Medical Center=s Code of Conduct.

Familiar with the Medical Center=s Mission, Vision, and Values Statements.

OTHER JOB DUTIES
Assists in cleaning food production storage area.
Properly stores items in storeroom and rotates stock as necessary.
Ensures that stock inventory is accurate and according to vendor specifications.
Monitors temperatures of food in freezers and refrigerators. Reports malfunctions to the Food Production Manager.
Performs other related functions as assigned by supervisor or as required to meet departmental needs.


Education
High School graduation or equivalent.

Experience
Quantity cooking experience required.

Skills
Must pass math skills test (knowledge adequate for calculating quantities of ingredients).
Speaks, reads, and writes English to the extent required by the position; knowledge of a second language preferred.

JOB SETTING/PHYSICAL DEMANDS
Hospital kitchens, cafeteria.
Exposed to heat, wetness, odors in kitchen and/or patient areas.
Exposed to varying degrees of kitchen elements such as steam, electricity, sharp knives and cutting equipment and to extreme hot and cold temperatures.
Considerable reaching, stooping, bending, kneeling, crouching.
Frequent prolonged standing/walking.
Lifts/moves or pushes/pulls heavy equipment/supplies.