Summary
Full time (80 hours biweekly)
Rotating 8-hour shifts between 5:30a - 6:30p
Weekend and Holiday rotation- 10% base salary increase on weekends
Starting rate of $18.00/hr + pay for experience
http://www.joinwellspan.org/Benefits
Under direct supervision of the Executive Sous Chef (and/or Production Team Leader), performs a variety of tasks to assist in the preparation, seasoning, and cooking of food for hospital patients, employees and visitors. Follows standard practices, procedures and sanitation. Follows standardized recipes.
- Prepares, seasons and cooks food including meats, fish, poultry, and vegetables.
- Demonstrates knowledge of how to cook all food on the menu for breakfast, lunch, and dinner.
- Previews menus and work orders to determine type and quantities of meats, vegetables, soups, salads and desserts to be obtained and prepared.
- Plans and coordinates cooking schedules so that foods will be ready at required times.
- Measures and mixes ingredients according to recipes.
- Sets up utensils and food supplies when needed and is able to use a variety of kitchen utensils and equipment including grinders, slicers, mixers and blenders.
- Alerts supervisor to problems and needs concerning equipment and food supplies. Detects and reports spoiled or unattractive food, defective supplies/equipment or other unusual conditions.
- Ensures that all foods prepared meet existing standards for quality, freshness, taste and appearance.
- Ensures that all cooking equipment and utensils are inspected and maintained for cleanliness and proper operation.
- Ensures that required HACCP guidelines are maintained throughout the food preparation process.
- Prepares, sets up, and tears down steam table and serving line.
- Assists with care and maintenance of department equipment and supplies.
- Maintains appropriate records, reports, and files as required.
- Attends meetings as required.
- Performs other related duties as identified.
- Maintains established policies and procedures, objectives, quality assessment and safety standards.
- Participates in educational programs and inservice meetings.
- Provides outstanding service to all customers; fosters teamwork; and practices fiscal responsibility through improvement and innovation.
- Ability to read, write, understand and speak English at a level which enables the individual to satisfactorily perform the functions of the job.
- Minimum Experience:
- Minimum Education:
- Minimum Field Of Expertise:
- Knowledge of cooking methods/procedures, including types of preparation and related routines
- Preferred Education:
- Preferred Courses:
- Training in institutional food preparation
- Physical Demands:
- Moderate physical effort (lift/carry 11 to 25 lbs)
- Frequent prolonged standing/walking