Please note: This position requires a year-round commitment. This is not a seasonal or summer-only role.

+ Position Summary

+ Under general supervision, prepares and cooks hot foods for patients, employees, visitors, community outpatient services and special functions, working from established recipes and menu cycles.

+ Position Responsibilities

+ Unit Specific Position Responsibilities

+ Complies with department sanitation standards in accordance with the Iowa department of Inspections and Appeals

+ Demonstrates knowledge and performs operation of all kitchen equipment including: Ovens, steamers, tilt skillet, dish machine, warmers, steamtables, Date Code genie, griddle, char broiler and floor mixer.

+ Reports all malfunctions of equipment including high or low temperatures of refrigeration and ovens.

+ Maintain First In, First Out (FIFO) of all food items stored in refrigerators, freezers and dry storage areas.

+ Prepares foods according to standardized recipes and/or instructions from the chef or manager.

+ Responsible for proper labeling and dating of foods stored in coolers, freezers and storerooms.

+ Maintains a clean and proper uniform with non-skid, slip resistant shoes and proper hair restraint.

+ Follows specific guidelines of diets as prescribed by patient physician.

+ Takes inventory of work area and restocks as necessary prior to end of shift.

+ All foods are served at appropriate temperature.

+ Cleans and inspects kitchen equipment and work areas to ensure cleanliness and functional operation. Washes pots and pans, utensils and other equipment as needed.

+ Communicates effectively with supervisor via email, phone, text messaging or in person.

+ Qualifications, Knowledge & Experience

+ Required Qualifications (Including any licensure, certification, education):

+ Two years experience in food preparation and recipe adjustment on a moderately large scale.

+ Ability to read and write.

+ Knowledge of preparation of a large variety of foods.

+ Knowledge of operation of food service equipment.

+ Knowledge of quality and sanitation standards.

+ Ability to understand oral and written instructions.

+ ServSafe Certified after 12 months of employment

+ Ability to read, follow, and size recipes

+ Organizational Requirements:

+ Maintain stroke education per regulatory requirements.

+ Preferred Qualifications:

+ High school diploma or equivalent.

+ Required Knowledge, Skills & Experience:

+ None Specified

+ Preferred Knowledge, Skills & Experience:

+ None Specified