Follows standardized recipes.
Produces a good quality product; utilizes creativity and know how in producing food items that are aesthetically pleasing and taste appealing.
Serves foods according to the approved portion sizes for patients.
Demonstrates good judgment in the ability to organize work flow so that food is ready prior to service, but not unnecessarily early.
Adheres to strict temperature controls in regards to internal food temperatures, holding, storage and proper cooling temperatures and takes action when out of range.
Prepares appropriate quantities of food avoiding excessive waste.
Stores all food properly, including labeling and dating all food according to policy and removes all outdates.
Washes hands appropriately throughout shift.
Wears gloves and changes gloves according to policy.
Utilizes cutting board properly, avoiding cross contamination and ensuring that they are sanitized, as appropriate.
Cleans and sanitizes equipment used in performing duties and completes general cleaning assignments.
Garnishes food taking into consideration creativity.
Thaws meat according to approved procedures.
Serves leftovers for cafeteria safely and appropriately according to approved procedures.
Cools cooked potentially hazardous foods following food safety procedures.
Maintains a neat, orderly work area – “clean as you go”.
Performs other duties as assigned or required.
EDUCATION, EXPERIENCE, TRAINING