The food and nutrition services chef position works under the supervision of the chef manager/dining services manager, the lead chef, and/or the director of food and nutrition services. Must have skills in food preparation, production control, inventory control, kitchen safety, sanitation, equipment uses and cleaning/sanitizing, food safety, menus, and therapeutic diets. Additional skills include adherence to facility policies and procedures related to the food service department and must work well under the direction of a supervisor or manager.

The chef/cook is responsible for the following:


+ Possess skills in cooking techniques, food service, food safety and sanitation.



+ Good oral and written communication skills. Helps select and develop menus and recipes along with food preparation.

+ Must demonstrate attention to detail when preparing, seasoning and cooking food according to standards and recipes for the patients, visitors and perso...