Prepares, seasons, cooks and on occasion, serves food for patients, employees and visitors, using standardized recipes and methods of preparation. Estimates food needs, apportions food in accordance with yield specifications in standardized recipes for portion size desired, and procures foodstuffs and supplies accordingly either by requisitioning or obtaining directly from freezers, refrigerators and storage areas. Must demonstrate safe operation of mixer, processor, slicer, chopper, broiler, and oven. Reviews menus and follows production sheets to determine type and quantities of food to be prepared. Confers with Supervisor regarding modified diet preparation, substitutions and use of leftovers. Conducts and records production temperatures accurately. Schedules food preparation so that food items are prepared in small batches continuously throughout theserving period Cleans and sanitizes work area and equipment to meet quality standards. Properly stores products not being used and assists in rotating products in refrigerator, walk-in, and freezers to maintain proper sanitation of storage areas. Performs C.I.P. (clean in place) processes on food production equipment. Tastes and tests food to desired quality control standards and records results. Checks equipment and preparation area often to make sure safety standards are being met. Reports repair and maintenance needs to supervisor.High School Diploma or GED required. Two to three years training or experience in quantity food preparation. Must be thoroughly familiar with foods and preparation methods, estimating quantities of food needed, storing food and supplies, principles and requirements of sanitation and safety in handling food and equipment.