Position Summary: To supervise the preparation of all food in the hospital as to quality and quantity

Education, License & Cert: High school graduate with six months culinary school desirable with basic understanding of therapeutic diets. Must have current HACCP Certification

Experience: Minimum of six years with at least (2) years’ experience in mass feeding. Additional (2) years’ experience required if educational requirements are not met. Essential Functions: 

Preparation and cooking food for patients, cafeteria and other functions according to department policy and procedure. Consult with Food Production Manager in preparing daily varied food items as determined by the production sheets. Prepare specified food items using standardized recipes for patient tray service and cafeteria according to food production sheets. Maintains high standard of quality for all food items served. Practices HACCP principles in all aspects of food preparation. Dates and stores leftover food as required by department procedures Performs procedures for cleaning and sanitizing food service equipment and maintains a neat and clean work area. Demonstrates an awareness of nutrition standards. Utilizes proper body mechanics to prevent injury. Practices proper safety procedures when using food service equipment i.e. chopper, slicer, ovens, knives, etc. Demonstrates age specific communication skills. Demonstrates cost effective cooking by using recipes and good judgement with leftovers.

Other Duties:  Other duties as assigned.