Job Description

  • Prepare and cook complete meals or individual dishes and foods
  • Prepare and cook special meals for patients as instructed by the dietitian or chef
  • Plan menus, determine the size of food portions, estimate food requirements and costs, monitor and order supplies, Inspect kitchens and food service areas
  • Train staff in preparation, cooking and handling of food, Order supplies and equipment
  • Supervise kitchen staff and helpers
  • Maintain inventory and records of food, supplies and equipment
  • Clean kitchen and work areas
  • Recruit and hire staff
  • Organize and manage buffets and banquets
  • Manage kitchen operations

BENEFITS

  • Bonus and gratuities

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