Create a working atmosphere, according to Food Services' mission and guiding principles, where the highest standards of excellence, professionalism, leadership, respect, and culinary pride are displayed on a daily basis. Prepare rotating menu items at the Plate by Plate and work other stations. Provide instruction and guidance to the cooks. Follow proper food handling, sanitation and storage procedures. Communicate effectively with patients, families, coworkers and internal/external customers. Adhere to department, hospital and culinary policies and procedures. Perform other duties as assigned or directed to meet the goals and objectives of the hospital.