Responsible for serving employees and the public, setting up and maintaining serving line and areas and keep feeding and production areas in a clean, safe and orderly condition. Under the direct supervision of the Executive Chef responsible for an assigned shift, five days per week. Employee is subject to call back and overtime as required by the hospital.
Prepares and cooks to order foods requiring short preparation time.
Typically, performs fast food cooking duties in preparing food items to be served to customers.
Provides the highest quality of service to customers at all times.
Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments.
Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment.
May clean and sanitize work stations and equipment and must follow all Contract Company/hospital and regulatory rules and procedures.
Performs related responsibilities as required or directed.
High School diploma or GED required.
LICENSURE, REGISTRATION, CERTIFICATION:
0 - 2 years of related work experience preferred
KNOWLEDGE, SKILLS AND ABILITIES:
Applies basic skills and may develop skills appropriate for the position. Focuses primarily on own area of specialty. Good working knowledge of food preparation. Requires familiarity of kitchen equipment. Typically requires limited cooking experience.Ability to read, write, follow oral and written directions, and make arithmetic calculations.