Prepares food for patient and non-patient services as assigned, following established menus and recipes. In doing so, measures and mixes food ingredients, property 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.
1 to 2 years of on the job cooking experience to include proper food handling/preparation techniques and following standard recipes.
Vocational training in cooking techniques and methods.
ServSafe certification sanitation certificate
Job seekers will be afforded equal opportunity regardless of their race, ethnicity, veteran status or disability status.
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