Job Summary: 

• Responsible for all aspects of food production for patients, catering, and retail areas for the system. 
• Receives, stores, preps, cooks, and serves all items within food services.
• Responsible for the safe receiving, handling, cooking, and serving of food, and adhering to all local, state, and federal guidelines related to a commercial food service operation.
• Reviews production sheets and recipes to ensure the quality and quantity needed for items to prepare. 
• Prepares food on the daily production report according to established guidelines.
• Maintains time and production records.
• Measures and mixes ingredients according to recipe. 
• Uses a variety of kitchen utensils and equipment, including blenders, mixers, grinders, slicers, and tenderizers to prepare soups, salads, gravies, desserts, sauces, and casseroles.
• Bakes, roasts, broils, and steams meat, fish, vegetables, and other foods per recipes. 
• Carves and slices meats and cheese.
• Garnishes, displays, and serves food items according to standards and recipes.
• Ensures proper storage and rotation of inventories in refrigerators and freezers. 
• Monitors food temperatures and utilizes established procedures to ensure safe food handling techniques and prevent bacterial contamination.
• Follows department standards for safe food handling, storage, and sanitation.
• Maintain temperature logs for production areas per department standards.
• Monitors accurate portioning and promotes food waste control. 
• Prepares in small batches to help control waste/cost.

Skills on Resume: 

• Food Preparation (Hard Skills)
• Recipe Compliance (Hard Skills)
• Food Safety (Hard Skills)
• Inventory Management (Hard Skills)
• Kitchen Equipment (Hard Skills)
• Time Management (Soft Skills)
• Detail Orientation (Soft Skills)
• Waste Control (Hard Skills)

Job Summary: 

• Facilitate and attend client meetings
• Conduct necessary research to establish ideal solutions for the client's business
• Offer strategic and practical solutions to client problems
• Present findings to the client in a concise and clear manner
• Identify opportunities for improved processes

Skills on Resume: 

• Client Meetings (Soft Skills)
• Research Skills (Hard Skills)
• Solution Development (Hard Skills)
• Strategic Thinking (Soft Skills)
• Presentation Skills (Soft Skills)
• Problem Solving (Soft Skills)
• Process Improvement (Hard Skills)
• Opportunity Identification (Soft Skills)

Job Summary: 

• Ensures that Health and Safety is the number one priority by complying with all safe work practices, policies, and processes, and acting safely at all times
• Prepares sandwiches, salads, and performs any other activities as assigned by the Chef
• Meets daily numeric targets in food preparation for the assigned area
• Assists with baking or breakfast preparation
• Ensures condiment jars on tables are clean and sugar, syrup, napkins and salt, and pepper containers are full at all times
• Assists the 1st Cook/Baker in all general kitchen duties, i.e., preparation of meals/food, taking stock, general cleaning, and unloading and putting away supplies

Skills on Resume: 

• Health Safety (Soft Skills)
• Food Prep (Hard Skills)
• Target Achievement (Soft Skills)
• Baking Assistance (Hard Skills)
• Breakfast Prep (Hard Skills)
• Condiment Maintenance (Hard Skills)
• Kitchen Support (Hard Skills)
• Stock Handling (Hard Skills)

Job Summary: 

• Assembles and prepares food for the day and cooks food to proper temperatures and guidelines.
• Receives and checks deliveries.
• Sets up food for meal service and catering events.
• Exhibits effective planning and coordination for proper portion control of food.
• Evaluates the freshness and appearance of food.
• Utilizes leftovers and labels and dates all products.
• Forecasts the number of servings for the residents by following recipes and production sheets.

Skills on Resume: 

• Food Assembly (Hard Skills)
• Cooking Skills (Hard Skills)
• Delivery Receiving (Hard Skills)
• Meal Setup (Hard Skills)
• Portion Control (Hard Skills)
• Food Evaluation (Hard Skills)
• Leftover Utilization (Hard Skills)
• Forecasting Servings (Hard Skills)

Job Summary: 

• Prepare food items on a large scale, following standard recipes and procedures
• Taste testing and quality assurance
• Stock inventory appropriately
• Ensure food consistency
• Maintain a positive and professional approach with coworkers and customers.
• Properly store food inventory and equipment according to the AHS standard
• Wash/sanitize equipment according to AHS guidelines
• Package and label products for sales and shipping
• Track operational output measures (yield, quality, temperatures, etc.)
• Adjust production plans according to business levels
• Maintain personal hygiene and wellness
• Responsible for closing and opening duties within the kitchen team
• Comply with food and sanitation regulations and safety standards

Skills on Resume: 

• Large-Scale Prep (Hard Skills)
• Quality Assurance (Hard Skills)
• Inventory Management (Hard Skills)
• Food Consistency (Hard Skills)
• Professionalism (Soft Skills)
• Sanitation Compliance (Hard Skills)
• Product Packaging (Hard Skills)
• Plan Adjustment (Soft Skills)

Job Summary: 

• Prepare and serve food and meals following planned menus, diet plans, recipes, portion, and temperature control procedures, and facility policies.
• Direct and assist in cleaning and sanitizing work areas, equipment, and floors, dishes, and utensils
• Check all trays for menu and diet preferences and accuracy
• Ensure proper storage of food and supplies
• Adhere to universal precautions and sanitary, safety, and infection control policies and procedures.
• Work in a non-temperature-regulated environment (work near ovens, stoves, enter walk-in refrigerators/freezers).

Skills on Resume: 

• Food Service (Hard Skills)
• Menu Compliance (Hard Skills)
• Cleaning Assistance (Hard Skills)
• Tray Accuracy (Hard Skills)
• Storage Management (Hard Skills)
• Sanitary Compliance (Hard Skills)
• Safety Adherence (Hard Skills)
• Temperature Tolerance (Soft Skills)

Job Summary: 

• Participate in Hot and Cold Food Production, Recipe Compliance, and ensure adherence to Food Production, Service, and Sanitation Standards.
• Report to the Lead, Food Service Supervisors, and the Galley Managers.
• Clean equipment and maintain sanitation standards.
• Responsible for the preparation and serving of any aspect of the meals.
• Display good customer relationship skills and take initiative to greet guests in a friendly manner.
• Ensure that all food and beverage products are consistently prepared and served according to the recipes, portioning, cooking, timing, serving, and presentation standards.
• Complete all prep-work and any additional side work required for the dedicated station during a shift.
• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health and safety requirements of the kitchen areas.

Skills on Resume: 

• Food Production (Hard Skills)
• Recipe Compliance (Hard Skills)
• Sanitation Standards (Hard Skills)
• Meal Preparation (Hard Skills)
• Customer Relations (Soft Skills)
• Portion Control (Hard Skills)
• Prep Work (Hard Skills)
• Regulation Compliance (Hard Skills)

Job Summary: 

• Follows the menus provided, makes changes only with the consent of the Executive Sous Chef
• Assists with line setup
• Prepares and serves, at the proper time, a sufficient quantity of food to meet the service requirements
• Maintains proper sanitation and safety in the food preparation areas
• Prepares food for take-out trays according to any dietary specifications
• Utilizes leftover food as directed by the Executive Sous Chef
• Washes and cleans utensils and equipment
• Supervises and participates in the cleaning of the cooking area and other kitchen equipment and facilities
• Makes daily checks of refrigerators/freezers to ensure food has been properly stored and labeled
• Maintains personal cleanliness and neatness, wears appropriate uniform at every scheduled shift, maintains clean uniform and infection control standards, including proper hand washing, and uses hair nets and gloves

Skills on Resume: 

• Menu Adherence (Hard Skills)
• Line Setup (Hard Skills)
• Food Service (Hard Skills)
• Sanitation Safety (Hard Skills)
• Diet Prep (Hard Skills)
• Leftover Utilization (Hard Skills)
• Equipment Cleaning (Hard Skills)
• Personal Cleanliness (Soft Skills)

Job Summary: 

• Reviews menus and work orders to determine the type and quantities of food to be prepared for patients, cafeteria, and catered functions
• Plans cooking schedules in order for food to be ready at specified times.
• Confers with Production Manager/Executive Chef regarding modified diet prep and use of leftovers.
• Procures food from refrigerator, freezer, or other storage areas, trims/cuts meat or fowl using knives.
• Washes, trims, seasons, cooks, measures, and mixes food according to recipes and Production Managers' instructions
• Uses a variety of kitchen utensils and equipment such as mixers, grinders, etc, appropriately and safely
• Bakes, roasts, broils, and steams meat, fish, vegetables, and other food.
• Adjusts heat control and timers on stoves, ovens, steam kettles, and grills according to instructions
• Carves portions of meat, fish, or fowl for individual servings
• Cooks products according to standardized recipes, controls oven temperature to produce desirable results
• Assists in plating and lidding portioned foods.
• Maintains strict sanitary standards, according to departmental policy and procedures (e.g., handling food appropriately, maintaining temperatures, etc.), cleaning work stations, etc.
• Follows HACCP methods for storing, cooking, preparing, and cooling potentially hazardous foods, including filling out appropriate temperature logs.
• Fills out the appropriate production sheets
• Maintains established departmental policies and procedures, objectives, QI Program, safety, environmental, and Infection Control Standards

Skills on Resume: 

• Menu Review (Hard Skills)
• Cooking Scheduling (Hard Skills)
• Diet Prep (Hard Skills)
• Food Procurement (Hard Skills)
• Recipe Execution (Hard Skills)
• Equipment Use (Hard Skills)
• Heat Control (Hard Skills)
• Sanitation Standards (Hard Skills)

Job Summary: 

• Ensuring the effective and efficient planning and delivery of all aspects of food preparation and cooking, taking account of dietary and nutritional requirements within the unit.
• Being actively involved in the preparation, cooking, and serving of food and beverages as well as ensuring operational standards comply with the company’s ‘Assured Safe Catering policies’ and guidelines and statutory regulations.
• Ensuring that stock ordering and rotation are organised efficiently and cost-effectively.
• Ensuring operational standards are met concerning Assured Safe Catering policies and guidelines.
• Ensuring compliance with all health and safety regulations within the kitchen area.

Skills on Resume: 

• Food Planning (Hard Skills)
• Nutritional Compliance (Hard Skills)
• Food Preparation (Hard Skills)
• Operational Standards (Hard Skills)
• Stock Management (Hard Skills)
• Cost Efficiency (Hard Skills)
• Health Safety (Hard Skills)
• Regulation Compliance (Hard Skills)