Prepares food following standardized recipes. This preparation includes main dishes, vegetables, soups and starches. Portions of the menu require frying, boiling, boiling and meat cutting/slicing. Coordinates activities of workers engaged in preparing and cooking food, as well as the assembly of patient and employee meals. Responsible for the quality and presentation of the food being prepared. Maintains daily records of meals and inventory of supplies and equipment. Responsible for safe and sanitary food handling practices while maintaining equipment/work areas as directed
High School diploma or G.E.D. preferred. Ability to read at an 8th grade level and perform mathematical computations at a 6th grade level, as documented by successfully passing a math and reading test. Minimum 6 months customer service or food service experience or related field or equivalent combination of training and/or experience required. Experience in institutional cooking/food production preferred. Strong interpersonal skills and ability to build cooperative working relationships with all staff members, patient families, and visitors required. Strong communication and ability to work with minimal supervision. Much standing and walking. Ability to reach, bend, twist, handle objects and life/carry up to 60 pounds. Push/pulling carts up to 300 pounds.
Must be able to work every other weekend and holiday rotation.