Job Summary:

Performs food production of patients and retail services. Assists Head Chef in the preparation of catering and/or Specialty Food Stations. Prepares, seasons, cooks and displays food according to recipes and specifications for patient and retail services.


  • Morning (6:00am – 2:30pm) or Flexible
  • Evening (1:30pm – 9:30pm) or Flexible



  • Assists the Head Chef with food production for patients and retail.
  • Maintains food production sheets for the patients and retail by weighing food items for breakfast, lunch and dinner.
  • Dates, labels and maintains the freshness of prepared food items following the FIFO (First In, First Out) method.
  • Ensures food is served at safe and proper temperatures (hot food hot, cold food cold).
  • Records temperatures daily for breakfast, lunch and dinner for patients and/or retail.
  • Ensures the service area is clean, sanitized and organized condition at all times. Performs daily cleaning and sanitizing of kitchen equipment used for cooking.
  • Prepares, seasons and cooks certain food items (e.g., burgers, fries, soups, sauces, vegetables, and entrees) according to projections and historical data.
  • Follows proper food safety and cooking techniques and methods.
  • Set-ups, prepares and presents at assigned times food that is appealing, tastes good, and is consistent with standardized recipes for patients, retail and catering.
  • Records and maintains accurate production and quality assurance records with assistance from Storeroom Clerk.
  • Floats and works in other areas of the Food & Nutrition Services department when needed.
  • Maintains accountability by ensuring compliance thru timely completion of licensures, certifications, all competencies, health requirements (PPD, N95, Flu, etc.), and education requirements. F: Semi-Annual/T: 2 hours/R: Individual
  • Maintains accountability and timekeeping expectations as outlined by NCHS Timekeeping and Attendance policy & procedures. Ensures behavior is compliant with communication standards. F: Daily/T: 2 hours/R: Individual
  • Ensures behavior meets and/or exceeds targeted service scores as measured by the Service Index and/or the internal departmental service survey. F: Daily/T: 8 hours/R: Individual
  • Maintains knowledge of, and follows, relevant departmental and MCHS policies and procedures



  • ServSafe or National Registry of Food Safety Professionals certification
  • Volume cooking experience in hospital, hotel, institutional, or catering setting
  • High school education or equivalent preferred.
  • Able to float and cover in other areas of the Food & Nutrition Services department when needed.
  • Associate degree or comparable education from a cooking school with accredited apprenticeship preferred.
  • Ability to communicate effectively in English both verbally and in writing.
  • Ability to relate cooperatively and constructively with customers and co-workers.
  • Basic knowledge in use of computers and printers.
  • Ability to learn appropriate software application(s).
  • Knowledge of food safety and sanitation standards based on ServSafe.
  • Knowledge of Spanish is helpful.
  • Able to follow detailed written or verbal instructions.
  • Proficiency in food safety and proper cooking techniques and methods.
  • Must Frequently lift and/or move up to 25 pounds
  • Must occasionally lift and/or move up to 50 pounds