Under the supervision of the Chef, prepares hot food items for patient tray line, cafeteria, doctor's lounge and catering functions according to production schedule and in accordance with established menus, recipes and sanitary standards.
Cooks food for meal service, to ensure quality and nutritional value of menu.
Prepares food in accordance with department standards of quality and to be visually attractive as observed by supervisors and management.
Maintains assigned department areas in clean, neat and sanitary manner.
Transports and stores food and supplies to maintain the food's quality.
Contributes to the productivity and cost effectiveness of the department.
Maintains safety and sanitation standards of department to ensure quality food.
Supports Food and Nutritional Services by providing clerical duties.
High school diploma or GED is required.
Prefer one-two years prior experience in institutional cooking. Basic cooking preferred.