Summary: Plans, prepares, seasons, portions, and cooks all food following approved recipes and production sheets, ensures quality foods, minimum waste, freshness of product all prepared within a sanitary environment. Works in other areas of the department as scheduled. Responsibilities: • Prepares all food (patient, cafeteria, & catering) following approved recipes and production sheets. • Reviews menus, recipes, and production sheets with Manager to determine type, quantities, and specifications of items required, attends production meetings, and offers input to enhance quality. • Plans cooking schedule so that foods will be ready at specified times and of desired quality. • Works with a variety of kitchen utensils and equipment. • Responsible for assuring each item prepared meets quality standards in taste, appearance, texture, temperature, aroma, and portion size. • Responsible for maintaining a sanitary level that meets hospital, state, and JCAHO standards. • Responsible for setting up and replenishing cafeteria, catering, and patient food. Serves on patient tray-line as assigned. • Ensures temperatures of food & refrigerators are at approved standards; refrigerators areas are clean, organized, and sanitary. Food borne illness standards are maintained. Requirements: Education: • High school graduate preferred. Graduate of approved culinary program preferred. Experience: • One year of experience in a food production environment with responsibility of food production and cooking. • Ability to read, interpret, and expand recipes. Certifications, Registrations, or Licenses: • N/A Work Schedule: MULTIPLE SHIFTS AVAILABLE Work Type: Full Time