OBJECTIVE SUMMARY: Prepares hot food items for patient tray line, cafeteria, doctor’s lounge, and catering functions according to production schedule. In absence of Production Coordinator or Director, supervises kitchen staff and acts as lead person.
Prepares all food items specified on daily production records in quantities indicated
Meets time deadlines for tray line, cafeteria service, catering and doctor’s lounge
Utilizes progressive cooking procedures to insure optimum quality product
Utilizes appropriate garnishing and food presentation techniques to insure optimum quality
Follows daily prep and pull schedules as indicated on production records
Insures safety of food prepared by following safe sanitary food handling practices – hot food, cold food
Follows specified cleaning procedures for all cooking equipment. Utilizes proper food storage practices – cover, label, date.
WORK ENVIRONMENT: High heat through steamer, oven griddle, steam table. Use of meat slicer and gas fryer. Daily exposure to extreme cold of walk in freezer. Daily use of chemicals specified to MSDS manual.
Must be reliable, punctual, self-motivated
Ability to follow verbal and written direction
General knowledge of basic kitchen equipment
Knowledge of cash register
Short order cooking
Must be able to communicate well
Maintain a professional and positive attitude towards patients, co-workers, hospital staff and visitors, including the public
Willingness to cross-train to other positions as needed
Food Handlers Permit
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