Provide and distribute food for patients, residents, and non-patient meals. Meets production schedules, assuring high quality products and preventing food waste. Assists with maintaining organized, clean and sanitary storerooms and coolers. Observes all recipe and HACCP guidelines. Responsible for providing a tray presentation that is neat and clean and appealing to the eye. Follows production and tally sheets accurately to ensure patient/resident satisfaction.
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Qualifications

EDUCATION:
Preferred:
• Two years of formal training or education beyond the high school level with culinary concentration.
• Familiar with health care food service, standards of operation or related field.
• Ability to read and write English and communicate effectively.

LICENSE:

PROFESSIONAL CERTIFICATIONS:

WORK EXPERIENCE:
Minimum:
• Prior cooking experience.
Preferred:
• Prior experience working under HACCP standards.

SKILLS:
Minimum:
• Prior cooking experience required.
• Ability to prepare many items from scratch following a recipe and the knowledge to convert recipes to appropriate quantities.
• Proper use and knowledge of kitchen equipment.
• Must have knowledge of food safety and sanitation standards ( H.A.C.C.P), including proper food handling and cooking, proper storage, proper cooling and reheating of food.
• Must have knowledge of proper temperaures for all food.
• Must have knowledge of different measures: cup, quart, gallon, teaspoon, Tablespoon. • Ability to organize day to day multiple tasks.
Preferred:
• Prior hospital and/or nursing home experience.

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