Position Summary:
Maintains the quality and correct quantity of food items served to patients and cafeteria patrons. Understands that patient needs are paramount and that changes in diets, etc can be instant. Is flexible as to these needs.
Education, License & Cert:
High school graduate with ability to read and write and understand oral communication. Six months culinary training through a Vo Tech program is preferred.
Experience:
One year cooking for large numbers in a health care setting.
Essential Functions:
1. Prepares varied food items as determined by production sheets and department needs.
a. Prepares specified food items using standardized recipes for patient tray service, cafeteria according to production sheets.
b. Assist in preparation of salads, cold plates, short orders and all hot and cold food for patient trays and the cafeteria.
c. Dates and stores leftover food as required by the department procedures.
d. Performs procedures for cleaning and sanitizing food service equipment and maintains a clean and neat work area.
2. Takes initiative in completing work that needs to be done within area of responsibility.
Other Duties:
It is understood that this description is not intended to be all‐inclusive and that other duties may be assigned as necessary in the performance of this position.
Pay rate ranges from $15.91 - $23.49 per hour.