Responsibilities include: preparing food items and using standardized recipes and methods of preparation. Maintain high standards of quality food production, instruct and supervise dietary aides, and maintain safety and sanitary standards and requirements. Also preparation of meal trays.
Qualified candidates would have a minimum of six months paid quantity food preparation and working with recipes of at least 25-50 servings. Must have had some formal or on-the-job training in quantity food preparation, estimating quantities of food needed, storing food supplies, general kitchen management and principles and requirements of sanitation and safety in handling food and equipment.
