ROLE SUMMARY

Works under the supervision of the Chef.  Produces foods for a variety of diets according to Quality Control guidelines for patients, employees, visitors, and catering.  Responsible for handling foods using safety and sanitary guidelines, and keeping work area clean and sanitized.  Works the Grill, as assigned.  Monitors kitchen until supervisor is on duty.

CORE RESPONSIBILITIES

1.           Plans and organizes workload effectively for food preparation and service.  Prepares an adequate amount of food for assigned meal service.  Insures preps are completed, and leftovers are used correctly.

2.           Maintains a clean and sanitary work environment at all times.

3.           Organizes and serves food on tray lines, when finished clears line, labels, dates and properly stores all food items and cleans work area.  Performs all styles of cooking positions as needed or assigned.

4.           Checks, receives, and stores supplies properly as assigned.

5.           Monitors and documents refrigeration and food temperatures.

6.           Follows quality control guidelines for preparation and service of food.

7.           Checks and helps to prepare banquet/special function requests and meals-to-go.

SKILLS, KNOWLEDGE, AND ABILITIES

·            Experience in institutional food service preferred

·            Good communication and guest relations skills

·            Capable of working well with others in a confined work space

·            Ability to interpret diet manual and menus

·            Ability to organize workload and use effective time management

MINIMUM REQUIREMENTS

·            High school diploma, GED, or equivalent education and experience

·            3-5 years commercial or institutional food preparation preferred.