Responsible for handling, storing, preparing, seasoning and cooking food for hospital patients, associates and visitors. Responsible for maintaining all foods in accordance with HACCP. Takes charge in proper care and use of leftovers to avoid waste, the proper care and use of equipment and keeping clean and sanitary conditions in working areas at all times.Minimum Required: High School Diploma or GED | None Required | Preferred: 1 - 2 Years equivalent experienceDemonstrates the ability to produce, deliver and serve foods to patients and customers.

Supplies and may serve foods on patient tray line, cafeteria line and for special functions.

Handles food properly during all phases of preparation and storage utilizing HACCP principles.

Accurately takes and records temperatures of foods

Labels and dates all items according to departmental guidelines. Works collaboratively with other associates when monitoring forecasts and makes adjustments as indicated. Takes charge in care and use of labeling of leftovers. Routinely takes active role in evaluating the quality and presentation of prepared food items for all customers.

Demonstrates ability to maintain a safe environment and able to operate a variety of cooking equipment including ranges, fryers, broilers, ovens, mixers, slicers, steamers, microwaves, etc. Able to demonstrate equipment competency. Report equipment malfunctions to team leader or supervisor

Maintains clean and sanitary conditions in the working area. Completes and documents daily, weekly and monthly cleaning assignments.

Able to demonstrate food customer service skills: P.R.I.D.E. and able to report patient safety concerns.

Able to meet standards of performance expectations and time and attendance expectations.

Performs other duties as assignedDemonstrates the ability to produce, deliver and serve foods to patients and customers.

Supplies and may serve foods on patient tray line, cafeteria line and for special functions.

Handles food properly during all phases of preparation and storage utilizing HACCP principles.

Accurately takes and records temperatures of foods

Labels and dates all items according to departmental guidelines. Works collaboratively with other associates when monitoring forecasts and makes adjustments as indicated. Takes charge in care and use of labeling of leftovers. Routinely takes active role in evaluating the quality and presentation of prepared food items for all customers.

Demonstrates ability to maintain a safe environment and able to operate a variety of cooking equipment including ranges, fryers, broilers, ovens, mixers, slicers, steamers, microwaves, etc. Able to demonstrate equipment competency. Report equipment malfunctions to team leader or supervisor

Maintains clean and sanitary conditions in the working area. Completes and documents daily, weekly and monthly cleaning assignments.

Able to demonstrate food customer service skills: P.R.I.D.E. and able to report patient safety concerns.

Able to meet standards of performance expectations and time and attendance expectations.

Performs other duties as assigned