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Responsible for the preparation and assembly of hot food items following the established policies and procedures in accordance with patient, cafeteria and catering menus. Follows standardized recipes. Ensures that all food items meet standards for quality, quantity, and portion control as set by the department. Maintains safety and sanitation standards within the unit. Maintains positive customer interactions and adheres to the department dress code policy.
PRINCIPAL DUTIES AND RESPONSIBILITIES:
SKILLS & COMPETENCIES REQUIRED:
Must be able to read, write, speak and understand English. Must be able to communicate with the public and demonstrate good customer service skills. Ability to count and perform basic math skills. Ability to calculate weights and measurements. Demonstrated history of cooking skills required. Requires manual dexterity and repetitive motions.
WORKING CONDITIONS:
Work in an Institutional Kitchen. Must be able to stand for long periods of time (up to 100% of shift).
May lift heavy loads and push/pull carts up to a maximum of 50 lbs 40% of time
May work in a hot and noisy environment, small, busy unit
Environment may be busy and hectic with frequent interruptions
Protective covering required when using cleaning supplies. Incorrect use could result in physical harm to the employees and/or others.EXPERIENCE:
Required: One year prior experience in a retail food service/restaurant setting specifically in a prep/cooking role .
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