Under the direction of the Chef performs those duties that would further enhance advanced training in the Culinary Arts. Those duties include: basic food preparation, advanced food preparation, cafeteria entrees, patient entrees, starches, vegetables, and all other foods on the cafeteria or patient menu.

Job Specific Responsibilities:

• Assist the Chef and Senior Cook in the preparation of all food and assist where assigned by the Assistant Manager of Operations.
• Must be able to read, understand, and prepare any recipe without direction or confusion.
• Must have the ability to prepare all meats, fish, soups, sauces, and vegetables using an acceptable method, assuring that they are both nutritional and eye appealing.
• Must be able to prepare all foods ordered for service to hospital staff and guests at special events and functions. This should include food preparation and assembly on display trays with garnish.
• Will take part in food preparation of cafeteria menu food items. This should include: proper planning for display in cafeteria steam table, proper garnish and the delivery, as needed or ordered, to the cafeteria service area.
• May be required to serve on the patient tray line or work the cafeteria grill as needed.
• Must be proficient using the quick chill and re-therm equipment.
• Will take part in the sanitation of all food preparation work surfaces on a clean-as-you-go basis, as needed or assigned.
• Will perform other related tasks from time to time as directed by the Chef.

Required: Includes observing, operating, reading, knowing, planning, understanding, remembering, and counting. Basic computer skills which may be obtained thru on the job training.

Three years as a cook or five years in preparation and Culinary Arts experience preferred.