Qualifications

: High School Diploma or equivalent. Three (3) years, preferred. Knowledge of operational use of each piece of equipment, food preferences on a regional and cultural basis, portion control equipment, and sanitary procedures as set forth in the Policy Procedure Manual. 

Skilled in preparing high quality, palatable, appetizing foods, accurately reading and following standardized recipes, avoid food waste at all times, organize materials for effective operating procedures, weigh and measure food accurately. 

Ability to read, write, speak and be able to follow oral instructions in the English language, accurately records temperatures of food and food storage areas, prepare foods for modified diets, meet serving schedules for patients and employee meals, give quick and friendly service to customers, patients and staff.

Job Summary

Responsible for preparation and service of breakfast foods, entrees, vegetables and soup in sufficient quantities to cover all service. Preparation of all food must meet service schedules. Prepare food to meet high aesthetic standards of taste, texture, appearance, aroma with minimum food waste.

POSITION STANDARDS:

1. Prepare food for patient meal service (regular and modified diets).

2. Prepare food for cafeteria meal service and catered events.

3. Prepare food items per the recipe, menu and production sheet.

4. Prepare food in a timely manner (on schedule) for patients, cafeteria and catered events.

5. Prepare high quality, palatable, appetizing foods seasoned and prepared according to regional preferences, and in accordance with department quality standards.

6. Keep cafeteria and patient line well stocked during serving hours.

7. Care for and clean equipment at work station.

8. Store leftover foods in accordance with sanitary procedures.

9. Maintain the safety and cleanliness of the kitchen area, all food storage areas, and all equipment in accordance with sanitation standards.

10. Monitor temperatures of equipment and food in accordance with the quality control and HACCP Programs.

11. Safely operate and clean kitchen equipment.

DEPARTMENTAL OR UNIT SPECIFIC:

1. Consistently demonstrates a willingness to assist co-workers in the completion of daily tasks or special projects to support the Department's efficiency.

2. Demonstrates a commitment to maintain a positive and effective working relationship with other Hospital departments.

3. Consistently provides accurate information and timely, courteous assistance to other appropriate Hospital personnel.

4. Always responds to the Supervisor's request for information and assistance in a timely manner.

5. Inspires confidence from co-workers, superiors, and patients by performing and communicating in a highly professional manner at all times.

6. Always directs and provides assistance to patients in a courteous and positive manner.

7. Demonstrates the ability to remain friendly and cooperative under all working conditions.