Under the direction of the Food Service Chef and Hospice Home Executive Director and according established policies and procedures, prepares food for patient and non-patient services as assigned, following established menus and recipes. In doing so, measures and mixes food ingredients, properly uses kitchen utensils and equipment, follows proper food handling and sanitation techniques and ensures products meet specified quality standards for temperature, taste and texture, prior to service. Develops skills and abilities to become proficient in multiple work stations and assignments as needed.
EQUAL OPPORTUNITY EMPLOYER
Applicants will be afforded equal opportunity without discrimination because of race, color, religion, sex, marital status, national origin or ancestry, age physical or mental handicap unrelated to ability or an unfavorable discharge from military service.
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Job seekers will be afforded equal opportunity regardless of their race, ethnicity, veteran status or disability status.