Summary:
Plans, prepares, seasons, portions, and cooks all food following approved recipes and production sheets, ensures quality foods, minimum waste, freshness of product all prepared within a sanitary environment. Works in other areas of the department as scheduled.
Responsibilities:
Prepares all food (patient, cafeteria, & catering) following approved recipes and production sheets.Reviews menus, recipes, and production sheets with Manager to determine type, quantities, and specifications of items required, attends production meetings, and offers input to enhance quality.Plans cooking schedule so that foods will be ready at specified times and of desired quality.Works with a variety of kitchen utensils and equipment.Responsible for assuring each item prepared meets quality standards in taste, appearance, texture, temperature, aroma, and portion size.Responsible for maintaining a sanitary level tha...