Key Responsibilities:
Prepare meals including breakfast, lunch, dinner, snacks, and night nourishments.
Follow physician-ordered dietary modifications (e.g., diabetic, low-sodium, soft).
Operate kitchen equipment and ensure proper food storage and labeling.
Clean and sanitize workstations, dishes, utensils, and kitchen surfaces.
Assist in receiving and storing food supplies.
Maintain food temperature and safety logs.
Wear appropriate PPE and comply with health regulations.
Qualifications:
ServSafe certification required.
Food Handler’s Permit preferred.
Previous hospital or institutional kitchen experience a plus.