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:
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
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
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
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
with care & maintenance of department equipment & supplies.
Cleans & sanitizes cooking equipment, utensils, cooking area & steam tables.
