Description
Prepare food according to standardized recipes in the correct amount needed for patients, hospital personnel, etc.
Prepare ingredients for cooking, including portioning, chopping, and storing food.
Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients.
Prepare and cook food according to recipes, quality of standards, presentation standards, and food preparation checklist.
Test foods to determine if they have been cooked sufficiently.
Monitor food quality while preparing food.
Prepare cold foods.
Plan cooking schedules to have food ready on time but not too far in advance.
Prepare individual servings according to portion control standards.
Operate electric and steam cooking equipment and kitchen utensils.
Operate ovens, stoves, grills, microwaves, and fryers.
Maintain equipment in high degree of cleanliness.
Sets up food in steam tables and delivers food as needed.
Set up and break down workstation.
Serve food in proper portions onto proper receptacles.
May check in deliveries from various vendors.
May serve food on patient tray line or in cafeteria.
Covers, labels, and dates all leftover food for refrigerated storage.
Wash and disinfect kitchen area, tables, tools, knives, and equipment.
Check and ensure the correctness of the temperature of appliances and food.
Follow all company and safety and security policies and procedures.
Report maintenance needs, accidents, injuries, and unsafe work conditions.
Complete safety and training certificates.
Ensure uniform and personal appearance is clean and professional.
Maintain confidentiality of proprietary information.
Speak with others using clear and professional language.
Develop and maintain positive working relationships with others to reach common goals.
Performs other related duties as assigned.
Requirements
Ability to read English, modify recipes, and follow written and oral instructions.
Current City of Chicago Food Service Manager Certificate
High School Diploma, or equivalent.
One-year related cooking experience preferred.
Culinary Training a plus.
MUST BE VACCINATED FOR COVID-19
Summary
Responsible for the preparation of meat, vegetables, soup, sauces, etc., as determined by the menu of each day.