PRODUCTION - Prepares food by following standardized recipes and procedures for food production. Reviews daily menus, recipes and production sheets to determine quantities, methods and timing required. Utilizes a variety of cooking methods such as baking, roasting, steaming, grilling and frying as required. Ensures all foods meet standards for quality of taste and temperature.
QUANTITY - Ensures food supplies are adequate for service area and determines additional quantities needed. May take pans of food to point of service when needed.
SANITATION - Constantly ensures food preparation areas are clean, sanitized and orderly at all times. Uses proper chemicals and techniques to clean work surfaces, tools and equipment. Maintains standards for personal hygiene by wearing properly cleaned uniform at all times.
FOOD DOCUMENTATION/STORAGE - Properly documents leftover foods, uses correct food labeling system, accurately logs temperature of foods, and accurately completes production records, noting both amounts prepared and leftover. Participate in job related training and in-service education. Performs other duties as assigned to facilitate the operation flow of the
High School diploma or equivalent preferred (not required).
Experience working in healthcare setting, hospitality or large catering environment preferred.