Wilson Health
  • - Dietary
  • Sidney, OH, USA
  • Full Time

Under the direct supervision of the Sodexo Executive Chef is responsible for the preparation of the meats, vegetables, soups, sauces, etc., as determined by the evening meals menu, and also the vegetables for the noon meal.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Prepares foods according to standardized recipes in the correct amount needed for patient and cafeteria service and other meal service as required.

Plans cooking schedules.

Prepares individual servings according to portion control standards.

Operates electric and steam cooking equipment and kitchen equipment and maintains equipment in high degree of cleanliness.

Sets up food in steam tables and delivers food as needed.

Assists in the preparation and serving of special dinners.

Reports any needed supplies, faulty working equipment, accidents, or problems.

Performs related tasks as assigned.

 

QUALIFICATION REQUIREMENTS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

EDUCATION and/or EXPERIENCE:

High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.

 

LANGUAGE SKILLS:

Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.  This would include the following age groups: pediatric, adolescent, young-middle aged adult and geriatric.

 

OTHER SKILLS and ABILITIES:

Ability to operate cash register and to handle cash correctly.  Ability to operate some institutional food service equipment, including ovens, mixers, slicers, processors, steamers, fryers, and other such equipment.

 

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl.

The employee must regularly lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds.

 

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions and extreme heat. The employee is occasionally exposed to toxic or caustic chemicals, extreme cold, and risk of electrical shock.

The noise level in the work environment is usually moderate.

THE ABOVE STATEMENTS REFLECT THE GENERAL DETAILS CONSIDERED NECESSARY TO DESCRIBE THE PRINCIPLE FUNCTIONS OF THE JOB AS IDENTIFIED, AND SHALL NOT BE CONSIDERED AS DETAILED DESCRIPTION OF ALL WORK REQUIREMENTS THAT MAY BE INHERENT IN THE POSITION.

EOE

Wilson Health
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