Job description
Job Description
POSITION SUMMARY: Plans, prepares, seasons, portions, and cooks all food following approved recipes and production sheets, ensures quality foods, minimum waste, freshness of product all prepared within a sanitary environment. Works in other areas of the department as scheduled.
Requirements
EDUCATION: High school graduate preferred. Graduate of approved culinary program preferred. Five (5) years' of experience in quantity (high volume) institution, hospital, restaurant, or in a military setting may be used in lieu of education.
CERTIFICATION/LICENSES: N/A
SKILLS: Ability to read, interpret, and expand recipes.
EXPERIENCE: One to three years of experience in a quantity (high volume) institution, hospital, restaurant, or in a military setting.
NATURE OF SUPERVISION:
- Responsible to: Chef Manager, or designee
ENVIRONMENT:
- Bloodborne pathogen A
Exposure to excessive heat (ovens) and cold (freezer), ovens, mixing equipment and other related kitchen equipment including sharp knives. Hazards are cuts, burns, slips, and falls.
PHYSICAL REQUIREMENTS:
Routine heavy lifting (up to 50 pounds), pushing/pulling of carts, able to stand entire shift, bending and stretching to put pans in/out of ovens. Puts away heavy stock.
2147483647
70057197
Food and Nutrition Production (Cook) Tech Food & Nutrition/Full-time
CHRISTUS St. Vincent
Facilities
None
Not Defined
Santa Fe, NM 87505
US
Full Time
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