Chef

Job Duties The Cook is responsible for maintaining principles of proper food production and other related activities

Responsible for the preparation and cooking of foods, such as meats, soups, sauces, gravies, starch, entrees, vegetables, and special orders

Responsible for seeing that food is prepared according to menu

Confers with supervisors as to the use of leftovers, and menu changes

Maintains high standards of food handling and cleanliness in the work area, and is responsible for high standards of personal cleanliness

Will work together with the employees of the department to provide optimal food, nutritional, and environmental services to patients, visitors, and staff

Skills

Must be able to speak, read, write, and understand English; must be able to read and comprehend recipes

Must be able to use simple arithmetic and keep simple records

Must be able to use simple office machines, meat slicers, mixers, steamers, and other institutional cooking equipment

Must be able to perform several tasks (assembling trays, reading menus, etc.) at the same time

Ability to handle high stressed situations

Ability to produce products with last minute notice and be successful

Ability to follow instruction and acceptance of guidance