Job description

Summary:

Prepare food items that are aesthetically pleasing and taste appealing for patients, staff, and customers throughout the units of the Medical Center.

Responsibilities:

Prepare food items according to production sheets for all clientele of The Medical Center.

Follows standardized recipes, and production numbers to assure a quality product produced in designated quantities. Adheres to all standardized recipes to assure nutritional adequacy and effective cost control.

Maintains and ensures portion control for prepared food items prepared for all service areas throughout the department.

Maintains adequate food control via leftover, food temperatures and volume control.

Ensures that all food preparation is conducted under HACCP GUIDELINES. Follows all sanitation procedures, and fire prevention procedures on a daily basis.

Maintains effective cost control by following standardized recipes, production numbers, utilizing leftovers. Contributes ideas and information that delivers cost control measures * Utilizes supplies, labor and equipment economically to ensure an efficient work flow on a daily basis

Routinely check equipment for proper functioning. Reports any questionable functioning and/or nonfunctioning equipment to the supervisor

Maintains proper sanitation procedures for the food production area.

Controls proper timing of all food preparation to assure scheduled food services as well as optimum quality and food safety.

Credentials:

Education or Equivalent Experience:

H.S. Diploma/GED (Required)

High School diploma or equivalent. Three years high volume culinary experience

Other

Culinary course work preferred. HACCP certification preferred

Job Type: Full-time

Pay: From $24.59 per hour

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Vision insurance

Experience:

• Culinary: 3 years (Preferred)

Work Location: One location

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