Job Description
Position Summary: Oversees all aspects of day-to-day kitchen operations, including food production and coordination of cooks and workers involved in the food production process. Coordinates staff to meet guests' needs and support the operations of the department. Follows production guidelines to determine if food is properly cooked, seasoned, and adheres to all health standards, requirements, and regulations. Critical Tasks: Supervises the work of assigned personnel by assigning and reviewing work, providing guidance, and coordinating activities. Oversees daily operations of the kitchen and cafeteria areas by monitoring all aspects of workflow in accordance with established licensing, regulatory, and governmental standards. Cooks or otherwise prepares food according to recipe and individual dietary requirements. Accepts, assigns, and completes catering requests and works with requestor on orders providing the most accurate of service and delivery. Ensures food preparation, storage, and refrigeration and freezing temperatures and procedures are adhered to by all staff members. Establishes standard levels of equipment, supplies, and food items and, when needed, places orders for additional supplies, food, and stock items. Receives and examines food and supplies to ensure quality and quantity meet established standards and specifications. Monitors food preparation methods, portion sizes, and garnishing and presentation of food to ensure food is prepared and presented in an acceptable manner. Ensures accuracy, timeliness, and appearance standards of assembled patient trays by conducting regular quality assurance inspections. Performs food preparation or service tasks, such as cooking, clearing tables, stocking inventory, and serving food and drinks. Assists Director, Dietary Services in the evaluation and selection of food, equipment, an