Prepares and serves food using proper food handling and food safety techniques for patients, employees and special events, resulting in foods that taste good, are served at the proper temperature, and in an attractive manner in accordance with established standards. Maintains a clean and safe working environment in accordance with established standards.

Duties & Responsibilities

• Prepares alternative items to meet patients’ individual needs and food preferences.
• Prepares, cooks, and portions food for regular and therapeutic diets, for the cafeteria, and special events, following planned patient menu, planned cafeteria menu and as instructed by the supervisor/manager.
• Makes recommendations to the manager regarding improvements in recipes, menus, production and service of food, equipment, etc. to enhance the quality of the food service.
• Uses food supplies and equipment in an efficient and economic manner to prevent waste.
• Ensures that an adequate supply of food, supplies, etc. is available at all times. Reports inadequate stock levels to the manager in a timely manner.
• Assists in receiving, storing, and verifying invoices for incoming food, supplies, etc. as indicated by the manager.
• Operates equipment according to manufacturer and supervisory direction. Maintains equipment in clean and safe operating condition using appropriate safety measures and safety guards. Reports all equipment problems to manager promptly.
• Ensures that dishes, etc. are readily available for the next meal. Stores dishes, etc. in the proper location, in a way to prevent contamination, and according to established standards.
• Performs cleaning assignments according to established policies and utilizes the proper cleaning chemicals.
• Washes dishes, etc. according to established procedures for manual and/or automatic dishwashing. Records water temperatures and/or sanitizer on designated logs. Reports any problems with proper water temperature or sanitizer to the manager in a timely manner.
• Ensures that refrigerator/freezer temperatures are within the appropriate range. Records temperatures on appropriate logs and reports any discrepancies to the manager.
• Labels, dates, and stores food (including left-overs) properly according to proper cool-down techniques and established policies.
• Serves patient meals/snacks accurately in accordance with the planned menu, the patient’s diet order, and food preferences using the correct portion control utensils during the preparation, pre-portioning, and service of food.
• Maintains the proper temperature of food and records temperatures of same according to established procedures during preparation, service, and storage/holding.
• Utilizes standardized recipes to prepare menu items.
• Ensures that food tastes good, is served in an attractive, appetizing and timely manner, and in appropriate portions.

Minimum Requirements

Food Handlers permit if required per state regulations.

ServSafe Food Safety Certification

Six months’ experience in quantity food preparation.

Benefit Package Includes Medical, Dental, Vision, LTD, STD and Life Insurance.