Duties:

·          Train staff in preparation, cooking and handling of food

·          Supervise kitchen staff and helpers

·          Organize and manage buffets and banquets

·          Order supplies and equipment Manage kitchen operations Inspect  kitchens and food service areas

·          Prepare and cook special meals for patients as instructed by dietitian  or chef

·          Clean kitchen and work areas

·          Maintain inventory and records of food, supplies and equipment

·          Prepare and cook complete meals or individual dishes and foods

·          Plan menus, determine size of food portions, estimate food  requirements and costs, and monitor and order supplies

 

Qualifications:

Experience considered an asset

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