General Summary:

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. 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.

Essential Duties:

• Reports variances to leader, supervisor or Chef.
• 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.
• Assists in the coordination and direction of Dietetic Helpers.
• 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. Reports variances to leadership.
• Applies principles of safe food handling throughout the flow of food. Reports variances to leadership.

This document represents the major duties, responsibilities, and authorities of this job, and is not intended to be a complete list of all tasks and functions. It should be understood, therefore, that incumbents may be asked to perform job-related duties beyond those explicitly described.

Standard Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties.

Education/Training:

• High school diploma or equivalent, required.
• Must be able to read, write, speak and communicate effectively in English.
• Basic computer skills.
• Culinary/food production training required. Additional coursework preferred.

Work Experience:

• One-year experience in food service production, required.
• Experience with therapeutic diets, preferred.

Certification, Licensure, Registration:

• Certified Food Protection Manager (ServSafe or equivalent), preferred.

Other Qualifications:

• Must be at least 18 years of age to work with power equipment, required by law.

WORKING CONDITIONS:

• Physically demanding, including lifting, pushing, pulling, bending, stooping and reaching of light to heavier objects. Ability to work for a limited time in temperature extremes (freezer, refrigerator, near steam, and ovens).

• Fast paced noisy work environment with exposure to sharp objects (knives, slicers, etc.) and hot objects/surfaces.