Responsible for preparing meals and supervising the kitchen's operations.
Preparing and cooking meals from a planned menu, using a standardized recipe to maintain quality, quantity, and palatability.
Applying proper procedures during preparation, portioning, and storing foods.
Preparing and assembling foods for modified diets (diabetic, NAS, and mech. soft).
Maintaining portion control and serving foods at proper temperatures.
Maintaining the cleanliness, proper sanitation, and security of all work areas and equipment.
Overseeing kitchen staff in food production and directing work in absence of the dietary director.
Assisting in storeroom putting away groceries
Checking in food and supplies upon delivery.