Job Description

POSITION SUMMARY/RESPONSIBILITIES:

Performs functions requiring sound knowledge and skill in quantity/batch cooking methods and procedures to assist in preparing and cooking foods required in the operation of a major patient-care and commercial cafeteria facility of the University Health system. Complies with University Health system and Department policies. Ensures the proper care and use of foods, supplies, equipment and complies with safety, hygiene and sanitation regulations. Maintains good guest and working relations. Assures the competent, efficient and timely performance of duties and assignments. Must meet established daily deadlines with accuracy and quality performance.

EDUCATION/EXPERIENCE:

The ability to read, write and speak English, understand oral and written instructions, and do simple arithmetic is required. High school diploma or equivalent experience required plus vocational or on-the-job training in cooking is preferred. Two years of work experience is required. Five years experience in food production and cooking in demanding schedules is preferred. The aforementioned with cooking experience in hospitals and multi-site facilities and the University Health system preferred. Computer knowledge and familiarity with software programs such as, inventory/ordering systems etc. is preferred. Maintain a current Food Service Managers Certification with photo from the Metropolitan Health Department is preferred.