Job Description

Essential Job Functions
Follows standardized recipes, portioning, menu extensions, and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality. Monitor temperature of hot and cold foods through food preparation and service to ensure that
established temperature goals are met prior to steam table transfer and maintained throughout meal
service.
In the absence of the Director of Culinary, checks and inspects food products and supplies as delivered.
Supervise and assist in storage of supplies and food products.
Notify Director of Culinary of food, supplies or equipment needs, Report equipment breakdowns and
unsafe conditions to Director of Culinary.
Complies with federal, state, and local health and sanitation regulations and department sanitation
procedures as evidenced through local health department and third-party audits.
Perform other department duties assigned by the Director of Culinary.

Qualifications

Min. of 2 yrs cooking experience, Batch cooking, family-style restaurants, or short order.
Minimum of one (1) year of food service experience in a health care dietary setting is desired
Have general knowledge of quantity food preparation and portioned serving
Ability to read, understand, and follow recipe directions, diet orders and work assignments. Able and
willing to work flexible hours, such as during an emergency situation. Must be patient and tolerant
toward staff, residents, and family members

Additional Information

Hourly Wage is $16.00-$18.00

Must be fully vaccinated