To provide skills necessary for the preparation of the highest quality food and to teach culinary skills to food services staff.

Major Duties / Critical Tasks:

• Provides working supervision to and assists in the daily preparation, seasoning, and cooking of meats, soups, vegetables, sauces, pastries, and gravies.
• Advises and assists in the preparation of specialized salads and desserts.
• Organizes the time and efforts of the kitchen personnel and ensures the quality and quantity of food production and the correct portioning of foods. 
• Coordinates and assists in the preparation of food to be served at catering functions.
• Supervises and assists in the display and carving of food for catered events.
• Teaches culinary arts and preparation of foods to kitchen staff.
• Maintains the cleanliness of food preparation areas and ensures safe food handling practices are followed according to Hazardous Analysis Critical Control Points (HACCP) and regulatory agency requirements.
• Labels and stores food items and utilizes leftovers as indicated by department standards.
• Communicates potential problems with production manager when necessary.
• Actively practices principles learned including, but not limited to, the following topics: universal precautions, patient rights, fire safety, disaster preparedness, general safety, hazard communication, continuous process improvement and HACCP.
• Adheres to internal controls established for department.
• Performs related duties as required.

High School or equivalent. Five years progressively responsible related experience in health care or other high volume retail services.

Equipment:

Standard food preparation equipment and materials.

Working Environment:

Standard food preparation for hospital or clinical environment.

Other: