Summary: To assist the Dining Services Director in operating a clean, sanitary and orderly kitchen to provide wholesome and nutritious meal selections to residents and employees. Prepares, seasons and cooks menu items according to standard recipes. Responsible for proper storage of foods and cleanliness of work area. Assumes responsibility for operation of department when Director of Dining Services or the chef is not present.

Essential Functions:

• Follows established plans and coordinates standards and procedures for food storage, preparation, and service; equipment and overall sanitation; and employee safety.

• Prepares menu items using standard recipes.
• Samples, smells, and observes food to ensure conformance with recipes and appearance standards.
• Records all temperatures of food prior to service. Checks and records temperatures of all freezers and refrigerators daily; monitors and records.
• Plans cooking schedule in order to have foods ready at specified times.
• Confers with Director of Dining Services or the kitchen supervisor regarding modified diet preparation.
• Procures food stuffs from refrigerator, freezer and storeroom.
• Sets up steam table with all cooked food including special diets.
• Stores all food properly using covers, labels and dates.
• Inspects foods stored in walk-ins and refrigerators, discarding out-of-date leftovers.
• Plans for use of leftovers after consulting Dining Services Director and/or the kitchen supervisor.
• Receives deliveries.
• Cleans work area and equipment as used.
• Cleans and re-sets steam tables.
• Washes and dries dishes, pots and pans when assigned to evening shift.
• Reports equipment malfunctions to the security desk and the Director of Dining Services or the kitchen supervisor.
• In the absence of the Dining Services Director and or the kitchen supervisor supervises the dining services aides.
• When assigned to evening shift, responsible for end-of-day cleanliness of the kitchen. Locks up and takes keys to Security Officer.
• Responsible for reading the menu every day and for pulling items from the freezer at least three days prior to production and prepping at least one day ahead.
• Performs any other related duties as required or assigned.