ALIYA Healthcare Consulting
Base pay range
$17.00/hr - $19.00/hr Overview
Basic Function: To be responsible for volume preparation of foods and to provide nutritional meals by preparing and serving meals in an attractive manner, and to maintain a high standard of sanitation and safety. Responsibilities
Prepare, season and cook meat, fish, fowl, vegetables, soups, desserts, modified diet foods and casserole dishes according to standard recipes. Prepare all food in sufficient quantities to cover all service requirements. Time preparation to meet service schedules. Estimate food requirements, utilize leftovers. Present food in attractive and palatable manner. Handle, store and refrigerate food in proper manner. Standardize recipes and determine number of portions needed for meals. Requisition daily food and supplies. Supervise and instruct kitchen workers regarding food preparation and cleaning. Clean work area and equipment. Submit requisitions for maintenance of kitchen equipment. Confer with managers and dietitian regarding total kitchen functioning. Follow all policies and procedures of the Dietary Department. Adhere to all Federal/State regulations/guidelines and facility and department safety policies and procedures. Qualifications
Experience in quantity food preparation in a residential or health care facility. Must be able to supervise and direct others. No convictions for abuse, neglect or mistreatment or for misappropriation of property. Prompt and regular attendance. Prior supervisory experience desirable. Basic Math skills when adjusting recipes, which includes measuring and scaling. Ability to read, write and make simple calculations and follow oral and written directions. Ability to cook a variety of foods in large quantities and be familiar with required seasonings and cooking time. Ability to prepare and serve modified diet menus. Has a pleasant manner and high degree of grooming and hygiene. Must be able to work well with others and maintain harmonious relationships. Emotional stability: able to handle stress from residents, multiple tasks, meal schedules, and maintain a cooperative healthcare team attitude. Knowledge of sanitation and safety in handling food and equipment; knowledge of operation and care of large quantity food equipment. Ability to direct and instruct other kitchen staff and work cooperatively with Supervisors. Physical Requirements
Note: In terms of an 8 hour workday, “Occasionally” equals 1% to 33%; “Frequently,” 34% to 66%; “Continuously,” 67% to 100%. Bend Stoop Squat Crawl Climb-Height Reach above shoulder level Crouch Kneel Balance Seniority level
Entry level Employment type
Part-time Job function
Management and Manufacturing Industries
Hospitals and Health Care
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$17.00/hr - $19.00/hr Overview
Basic Function: To be responsible for volume preparation of foods and to provide nutritional meals by preparing and serving meals in an attractive manner, and to maintain a high standard of sanitation and safety. Responsibilities
Prepare, season and cook meat, fish, fowl, vegetables, soups, desserts, modified diet foods and casserole dishes according to standard recipes. Prepare all food in sufficient quantities to cover all service requirements. Time preparation to meet service schedules. Estimate food requirements, utilize leftovers. Present food in attractive and palatable manner. Handle, store and refrigerate food in proper manner. Standardize recipes and determine number of portions needed for meals. Requisition daily food and supplies. Supervise and instruct kitchen workers regarding food preparation and cleaning. Clean work area and equipment. Submit requisitions for maintenance of kitchen equipment. Confer with managers and dietitian regarding total kitchen functioning. Follow all policies and procedures of the Dietary Department. Adhere to all Federal/State regulations/guidelines and facility and department safety policies and procedures. Qualifications
Experience in quantity food preparation in a residential or health care facility. Must be able to supervise and direct others. No convictions for abuse, neglect or mistreatment or for misappropriation of property. Prompt and regular attendance. Prior supervisory experience desirable. Basic Math skills when adjusting recipes, which includes measuring and scaling. Ability to read, write and make simple calculations and follow oral and written directions. Ability to cook a variety of foods in large quantities and be familiar with required seasonings and cooking time. Ability to prepare and serve modified diet menus. Has a pleasant manner and high degree of grooming and hygiene. Must be able to work well with others and maintain harmonious relationships. Emotional stability: able to handle stress from residents, multiple tasks, meal schedules, and maintain a cooperative healthcare team attitude. Knowledge of sanitation and safety in handling food and equipment; knowledge of operation and care of large quantity food equipment. Ability to direct and instruct other kitchen staff and work cooperatively with Supervisors. Physical Requirements
Note: In terms of an 8 hour workday, “Occasionally” equals 1% to 33%; “Frequently,” 34% to 66%; “Continuously,” 67% to 100%. Bend Stoop Squat Crawl Climb-Height Reach above shoulder level Crouch Kneel Balance Seniority level
Entry level Employment type
Part-time Job function
Management and Manufacturing Industries
Hospitals and Health Care
#J-18808-Ljbffr