Prepares, seasons, and cooks food for hospital patients from ages 5-65+, employees, and visitors. Reviews menus to determine type and quantities of meats, vegetables, soups, salads, and desserts to be prepared. Plans cooking schedule in conjunction with supervisor and/or dietician to ensure that food will be ready at specified times. Confers with dieticians regarding modified diet preparation and use of left-overs.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
Prepares or directs the preparation of all food served in the facility.
Assures adherence to menus, including those for special diets ordered.
Provides input into development/revision of master menus and modified diet menus.
Assures optimal quality, temperature, and appearance of meals.
Acts in compliance with federal and state sanitary regulations as well as facility infection control guidelines and dietary policies and procedures.
Maintains a clean and hazard-free work area.
Assists with the purchase, storage, and inventory of the food supply.
Attends inservice training sessions as assigned.
Maintains knowledge of current nutritional practice.
Participates in department/facility meetings as required.
Adheres to facility policies and procedures and participates in facility quality improvement and safety programs.