Description

Under direction of Executive Chef, prepares and cooks specified food menu items following standardized recipe and HACCP procedures.

Core Competencies

Prepares modified recipes for specific patient diets. Ensures portion control for adherence to nutrient analysis and consistency modification for patients with swallowing difficulties. Follows safe food handling and HACCP procedures for the storage, preparation, holding and cooling of all food items. Demonstrates how to calibrate a thermometer. Covers, labels and dates all food items. Monitors food temperatures, taste and appearance and completes required HACCP documentation. Keeps work area and equipment cleaned and sanitized. Reviews menu cycles, production sheets and communicates with Store Clerk on food items needed. Operates all kitchen equipment required for food production and uses Personal Protective Equipment, ie Cut resistant gloves. Adheres to FDA Food Code, CA Title 22, California Department of Public Health and The Joint Commission regulations.