OBJECTIVE SUMMARY: Prepares hot food items for patient tray line, cafeteria, doctor’s lounge, and catering functions according to production schedule. In absence of Production Coordinator or Director, supervises kitchen staff and acts as lead person.
WORK ENVIRONMENT: High heat through steamer, oven griddle, steam table. Use of meat slicer and gas fryer. Daily exposure to extreme cold of walk in freezer. Daily use of chemicals specified to MSDS manual.