Job Description

Location: Morton Hospital
Posted Date: 6/24/2020

POSITION SUMMARY:

Under the general supervision of the Chef, prepares a wide variety of food items for patients, cafeteria meals and special functions.

KEY RESPONSIBILITIES:

  • Follows established recipes accurately
  • Reports variances to Chef.
  • Follows production schedule completely.
  • Prepares special therapeutic diet foods correctly.
  • Cools foods correctly, monitoring the amount of time cooling food is in the “Danger Zone”.
  • Uses correct food handling techniques to insure cross-contamination does not occur.
  • Produces adequate quantities of product to avoid over/under production.
  • Cleans and sanitizes equipment after usage.
  • Labels and dates any food item when put in storage.
  • Minimizes waste by utilizing product/leftovers when appropriate

Management of Time and Resources:

  • Completes work assignments within an acceptable time frame.
  • Uses time and resources to the best possible advantage for successful completion of job responsibilities.
  • Develops and maintains efficient working relationships.
  • Is reliable in respect to attendance.
  • Is Reliable in respect to punctuality.
  • Recognizes the importance of team efforts and partners with others to achieve positive outcomes.

Quality:

  • Is part of a team effort to insure quality services.
  • Offers creative solutions or alternatives to issues or concerns.
  • Produces quality results.
  • Continually strives to improve the quality of work.
  • Accepts responsibility for all work performed and takes appropriate corrective action as needed.

Application Instructions

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