Responsible for preparation and cooking a variety of foods, including special diets. Work involves cooking within recipe and menu requirements and under the supervision of the Directory of Food Services. KEY RESPONSIBILITIES: + Cooks food according to menus, special dietary or nutritional restrictions, and numbers of portions to be served. + Cooks food to ensure proper cooking temperatures. + Knowledge of medically necessary textures for patients. + Cleans and inspects equipment, kitchen appliances, and work areas in order to ensure cleanliness and functional operation. + Directs activities of one or more workers who assist in preparing and serving meals. + Knowledge of Nevada Food Health code requirements. + Bakes breads, rolls and other pastries. + Cleans, cuts, and cooks meat, fish, and poultry. + Compiles and maintains records of food use and expenditures. + Adheres to all appropriate sanitation and safety. + Understands and provides required substitutions or modifications in meals for patients whose special needs restrict their diets. + Helps with tracking meal counts for monthly report. + Takes inventory of supplies and equipment. + Assists in training new employees. + Washes pots, pans, dishes, utensils, and other cooking equipment. + Monitors all equipment and food temperatures. + Logs all food holding temperatures and serving temperatures. + Monitors production levels to minimize waste without compromising proper food service levels. + This is an on-call position. Requirements + Prior cooking experience in a Healthcare environment required. + Valid Nevada Food Handler Certification. + Valid Serve Safe Certification preferred. + Knowledgeable on state and local code requirements for food service establishments. + Ability to prepare food combinations that add interest, contrast, and variety to a menu. + Knowledge of appropriate safe food-handling techniques. Benefits 401K Retirement Plan