JOB DESCRIPTION: Prepares upscale meals for patients and guests with an understanding of modified diets. Prepares high-volume special meals for cafeterias and patients. Develops, tests and standardizes recipes for upscale and general applications. Reviews with Clinical Nutritionist to ensure suitability for modified diets. Applies understanding of common diets. Demonstrates proficiency in traditional, international, and trendy cuisines. Creatively plans menus. Prepares and cooks hot and cold menu items using solid, efficient cooking and culinary fundamentals. Presents and displays food using artistic creativity and garnishes. Performs display/exhibition cooking in a manner to impress audiences. May provide personalized meal service to patients and guests. May solicit meal requests and deliver meals to fulfill requests. Cleans, sanitizes, and organizes the work area. Understands and adheres to county, state, and federal regulatory agency requirements. Observes all safety and infection control policies and procedures and uses required protection devices to prevent the transmission of food borne illness to patients, customers, and staff. Reports any safety hazards. Operates large and small institutional cooking equipment. Cleans equipment and performs preventive maintenance as recommended by the manufacturer. Utilizes a personal computer to access recipes, menus, and patient information. Requisitions food and supplies from the storeroom according to policies and procedures. Maintains stock securely and conducts inventory. Maintains records of various aspects of food preparation and presentation. Performs related responsibilities as required.
MINIMUM QUALIFICATIONS: An associate's degree in culinary arts or the equivalent in training under the leadership of an executive chef. Four years of experience in restaurant, hotel, catering service, or other similar foodservice establishments. The ability to lift up to 50 pounds. Exposure to the hazards associated with an institutional kitchen.