Responsible for preparation and cooking a variety of foods, including special diets. Work involves cooking within recipe and menu requirements and under the supervision of the Directory of Food Services.

KEY RESPONSIBILITIES:

• Cooks food according to menus, special dietary or nutritional restrictions, and numbers of portions to be served.

• Cooks food to ensure proper cooking temperatures.

• Knowledge of medically necessary textures for patients.

• Cleans and inspects equipment, kitchen appliances, and work areas in order to ensure cleanliness and functional operation.

• Directs activities of one or more workers who assist in preparing and serving meals.

• Knowledge of Nevada Food Health code requirements.

• Bakes breads, rolls and other pastries.

• Cleans, cuts, and cooks meat, fish, and poultry.

• Compiles and maintains records of food use and expenditures.

• Adheres to all appropriate sanitation and safety.

• Understands and provides required substitutions or modifications in meals for patients whose special needs restrict their diets.

• Helps with tracking meal counts for monthly report.

• Takes inventory of supplies and equipment.

• Assists in training new employees.

• Washes pots, pans, dishes, utensils, and other cooking equipment.

• Monitors all equipment and food temperatures.

• Logs all food holding temperatures and serving temperatures.

• Monitors production levels to minimize waste without compromising proper food service levels.

• This is an on-call position.

Requirements

• Prior cooking experience in a Healthcare environment required.

• Valid Nevada Food Handler Certification.

• Valid Serve Safe Certification preferred.

• Knowledgeable on state and local code requirements for food service establishments.

• Ability to prepare food combinations that add interest, contrast, and variety to a menu.

• Knowledge of appropriate safe food-handling techniques.

Benefits

401K Retirement Plan