Position Summary

Assist Chef with the direction and supervision of purchasing, production, and delivery of catering functions and cafeteria menu with consultation of Chef, Food Service Supervisor and the Director of Dietary.  Implements established procedures and methods for kitchen service unit and coordinates with other food service units as necessary.

Position Accountabilities

Maintains established departmental policies and procedures, objectives, quality assurance program, safety, environmental and infection control standards.

Prepares written documentation as required by the profession and the department.

Prepares catering menus as directed using a variety of foods.

Assists with the coordination of main kitchen production for a variety of catered services; arranges physical materials, layout, and set up.

Maintains departmental facilities, equipment, supplies and materials in a condition to promote efficiency, health, comfort, and safety of patients and staff.

Reviews menus and work orders to determine type and quantities of food to be prepared.

Coordinates with kitchen supervisor the activities of kitchen helpers preparing and cooking foods.

Ensures that all cooking equipment and utensils are inspected and maintained for cleanliness and proper operation.

Ensures that required sanitary levels are maintained throughout the food preparation process.

Assist with planning the cafeteria menu, utilizing leftovers appropriately when possible.

Maintains department records, reports, and files as required.

Attends meetings as required, and participates on committees as directed.

Performs other related duties as assigned or requested.