<p>Please note: This position requires a year-round commitment. This is not a seasonal or summer-only role.</p> <ul> <li> <p>Position Summary</p> </li><li> <p>Under general supervision, prepares and cooks hot foods for patients, employees, visitors, community outpatient services and special functions, working from established recipes and menu cycles.</p> </li><li> <p>Position Responsibilities</p> </li><li> <p>Unit Specific Position Responsibilities</p> </li><li> <p>Complies with department sanitation standards in accordance with the Iowa department of Inspections and Appeals</p> </li><li> <p>Demonstrates knowledge and performs operation of all kitchen equipment including: Ovens, steamers, tilt skillet, dish machine, warmers, steamtables, Date Code genie, griddle, char broiler and floor mixer.</p> </li><li> <p>Reports all malfunctions of equipment including high or low temperatures of refrigeration and ovens.</p> </li><li> <p>Maintain First In, First Out (FIFO) of all food items stored in refrigerators, freezers and dry storage areas.</p> </li><li> <p>Prepares foods according to standardized recipes and/or instructions from the chef or manager.</p> </li><li> <p>Responsible for proper labeling and dating of foods stored in coolers, freezers and storerooms.</p> </li><li> <p>Maintains a clean and proper uniform with non-skid, slip resistant shoes and proper hair restraint.</p> </li><li> <p>Follows specific guidelines of diets as prescribed by patient physician.</p> </li><li> <p>Takes inventory of work area and restocks as necessary prior to end of shift.</p> </li><li> <p>All foods are served at appropriate temperature.</p> </li><li> <p>Cleans and inspects kitchen equipment and work areas to ensure cleanliness and functional operation. Washes pots and pans, utensils and other equipment as needed.</p> </li><li> <p>Communicates effectively with supervisor via email, phone, text messaging or in person.</p> </li><li> <p>Qualifications, Knowledge & Experience</p> </li><li> <p>Required Qualifications (Including any licensure, certification, education):</p> </li><li> <p>Two years experience in food preparation and recipe adjustment on a moderately large scale.</p> </li><li> <p>Ability to read and write.</p> </li><li> <p>Knowledge of preparation of a large variety of foods.</p> </li><li> <p>Knowledge of operation of food service equipment.</p> </li><li> <p>Knowledge of quality and sanitation standards.</p> </li><li> <p>Ability to understand oral and written instructions.</p> </li><li> <p>ServSafe Certified after 12 months of employment</p> </li><li> <p>Ability to read, follow, and size recipes</p> </li><li> <p>Organizational Requirements:</p> </li><li> <p>Maintain stroke education per regulatory requirements.</p> </li><li> <p>Preferred Qualifications:</p> </li><li> <p>High school diploma or equivalent.</p> </li><li> <p>Required Knowledge, Skills & Experience:</p> </li><li> <p>None Specified</p> </li><li> <p>Preferred Knowledge, Skills & Experience:</p> </li><li> <p>None Specified</p> </li></ul>