- High school diploma or equivalent is required
- Experience is required
Work according to daily production sheets and prepares food supplies and equipment required.
Following or modifying recipes on file, uses a variety of methods including broiling, boiling, grilling, baking and frying to prepare food items.
As necessary, prepares food items in advance to meet production schedule.
Always produces a good quality product, utilizes creativity and know how in producing food items that are aesthetically pleasing and taste appealing.
Performs light cleaning duties of work area, equipment or special areas assigned.
Required to follow proper sanitation procedures in performing assigned duties.
Always keeps waste and over production to a minimum and assists in determining the use of excess cooked food.
It is understood that this is a summary of key job functions and does not include every detail of the job that may reasonably be required.
Must have demonstrated knowledge of basic cooking techniques in preparation of sauces, gravies and recipe conversions in a commercial setting.
1-2 years of experience in quantity cooking required. Experience cooking in a healthcare setting preferred.
General knowledge of special diets required.
High school diploma or equivalent is required. Additional academic courses/training in quantity cooking preferred.
Must be Serve Safe certified within 1 year of start date. Past certification a plus.
Varied Hours/Shifts based on department needs