Assists the Production Manager and the Production Coordinators in the preparation of all food items served to patients, the cafeteria and catered events as assigned using standardized recipes. Prepares food for modified diets. Participates in Quality Improvement activities related to the Nutrition Services Department.

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• Prepares ingredients for the hot production by assembling ingredients. 
• Cooks products according to standardized recipes. 
• Uses equipment for food preparation including mixers, food chopper, food processor, etc
• Maintains sanitary standards of the production area according to departmental procedures. 
• Adheres to Customer Service Performance expectations. 
• Assists in creating special preparations and presentations for catered events if needed.

Education Requirement: High School Graduate or equivalent

Skills:

Familiarity with personal computer and nutrition-related software strongly preferred. 

Skill in proper operation of food production equipment (ovens, vertical cutter mixer, etc.).

Effective verbal communication skills required in interactions with department staff.

Experience: Minimum of one year professional experience cooking.

Minimum Physical Requirements:

OCCASIONALLY: 1-33% OF TIME (0.5 TO 2.5 HOURS)Climb stairs or ladders Sitting Lifting/carrying up to 60 lbs.Pushing/pulling 100 lbs. or greater with assistanceColor visionExposure to fumes/gases/ vapors

FREQUENTLY: 34-66% OF TIME (2.6 TO 5.0 HOURS)Reaching above shoulder Lifting/carrying up to 20 lbs.Pushing/pulling up to 100 lbs.Audible speechHearing acuity Exposure to chemicals

CONTINUOUSLY: 67-100% OF TIME (5.1 TO 12 HOURS OR GREATER) Bend/twistSquat/kneeLStandingWalking, Repetitive hand/arm usageLifting/carrying up to 10 lbs.Depth perception-visionPeripheral visionSeeing-far/near Working with machineryWorking with electricity Working with power tools

The above list of duties is intended to describe the general nature and level of work performed by individuals assigned to this classification. It is not to be construed as an exhaustive list of duties performed by the individual so classified, nor is it intended to limit or modify the right of any supervisor to assign, direct, and control the work of employees under his/her supervision. EOE M/F/Disability/Vet