Responsible for production of complex products from raw ingredients according to standardized recipes. Use of complex/large volume equipment (kettles, ovens, steamers). Responsible for recipe development and quality control. Knowledge and application of HACCP principles in the safe preparation of food for patients, retail customers and special events. Assists in direction of Dietetic Helpers. Able to identify ingredients/finished products that do not meet established quality standards. Attentive to details of special/restricted diets. Maintain safety and sanitation standards of the work area.
1. Responsible for the production of high quality, simple to complex products from raw ingredients according to standardized recipes, using complex/larger volume equipment. Reports variances to leader, supervisor or Chef.
2. Provides input into recipe development and modification for regular and therapeutic menus. Identifies and communicates opportunities for waste reduction, service improvements and/or revenue enhancement to leadership per established guidelines.
3. Assists in the coordination of Dietetic helpers.
4. Uses food service equipment, including thermometers, knives, slicers, steamers, kettles, etc. Maintains, cleans and sanitizes equipment and work area according to established standards for safety and sanitation.
Applies principles of safe food handling throughout the flow of food.
Education: Ability to understand simple oral instructions and communicates simple job related problems.
Experience: 1 year cooking in institutional setting, or 30 days functioning as a cook following on the job training.