Job Description

Under the direction of the Chef/Manager or the Director, is responsible for food preparation and cooking tasks in the kitchen for Room Service delivery as well as retail.

QUALIFICATION:

• High School Graduate or Equivalent.
• 6 months of institutional cooking preferred.
• Certified Serve Safe Food Handler preferred.
• Moderate physical effort (lift/carry up to 25 lbs.): frequent, prolonged standing/walking; subject to burns & cuts; exposed to hot & humid work environment; exposed to hazards of steam & heat; exposed to heat, wetness, odors in kitchen and/or patient areas; exposed to varying degrees of kitchen elements. Demonstrates Competency in Utilizing Kitchen Equipment.

Position Responsibilities

Follows Production Protocols:​​​​​

• •Strictly follows HACCP guidelines.
• •Reviews menu & production sheets to determine types & quantities of meats, vegetables, soups, starches, salads, & desserts needed to prepare to meet the day's production.
• •Pulls appropriate recipes.
• •Gathers work supplies.
• •Plans & coordinates schedule so that food will be ready at required times.
• •Measures & mixes ingredients according to recipes following portion control standards.
• •Prepares, seasons, and cooks food using strict recipe adherence.
• •Ensures that all food prepared & served meet existing standards for safety, quality, freshness, taste, & appearance.
• •Assists with menu planning as appropriate.
• •Assures that all food is covered, labeled, & dated utilizing current system.
• •Works on patient tray line or in the cafeteria as assigned.
• •Supports all functions of Room Service as necessary for patient care.

Maintains Department Records:

• •Completes production sheets.
• •Completes taste & temperature logs for cafeteria & tray line.
• •Completes cooling logs.
• •Completes waste logs.
• •Conducts daily production meetings as assigned.
• •Maintains recipe files.
• •Assists with receiving food products as appropriate.

Maintains Strict Adherence to All Safety Protocols:

• •Attends or reviews all department safety committee meetings.
• •Completes self-assessment of safety program annually.
• •Follows department safety policies at all times.
• •Alerts Chef/Manager or Supervisor of any unsafe conditions which exist immediately.

Alerts Chef/Manager or Supervisor to Problems or Concerns Involving Equipment & Food Supplies:

• •Detects & reports spoiled or unpalatable food, defective supplies or equipment, or other unusual conditions.

Assures that Dietary Department Sanitation Standards are Maintained:

• •Completes daily cleaning assignments.
• •Assures that work area is kept neat & clean at all times.
• •Assures that all regulatory agency standards are met.
• •Assures that all cooking equipment & utensils are inspected & maintained for cleanliness & proper operation.
• •Assists with care & maintenance of department equipment & supplies.
• •Cleans & sanitizes cooking equipment, utensils, cooking area & steam tables. Benefits Information

Staff Click Here to Review Our Great Benefits Offerings