Responsible for production of complex products from raw ingredients according to standardized recipes. Use of complex/large volume-equipment (kettles, ovens, steamers). Responsible for recipe development and quality control. Knowledge and application of HACCP principles in the safe preparation of food for patients, retail customers and special events. Able to identify ingredients/finished products that do not meet established quality standards. Attentive to details of special/restricted diets. Maintain safety and sanitation standards of the work area.
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Job Type
Part-time
Career Level
Entry Level
Education Level
High school or GED
Number of Employees
5,001-10,000 employees