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DescriptionSHIFT: Mixed (rotating weekends)
Confers with Executive Chef regarding daily job assignments. Accurately follows daily production sheets to determine type and quantities of food to be prepared. Plans cooking schedules to ensure foods will be ready at specified times under strict guidelines of HACCP ensuring food safety. Adjusts required temperatures on equipment. Obtains necessary food and supplies following standardized recipes. Prepares and completes required hot good for patient trayline and cafeteria. Utilizes appropriate calibrated thermometers to test foods throughout the cooking process and before serving. Utilizing HACCP guidelines maintain an organized and sanitized area. Assist with other duties in department as need to ensure patient care needs are met.