Works under the supervision of the Food Service Coordinators, Food and Nutrition Management. Responsible for the preparation of assigned menu items for patients, cafeteria, and catered meals. Maintains department sanitation standards. Participates in department performance improvement activities. Performs other duties as assigned.
1. Education: High school diploma or equivalent required. Vocational training in food production preferred.
2. Licensure / Certifications: None.
3. Experience: Two years in restaurant or institutional food service preferred.