Reports to: Food Services Director
Develop and maintain menus that meet dietary guidelines for educational institutions within the state of Iowa. Plan and schedule meals to ensure that food will be ready at specified times. Prepare weekly food and supply orders by guidelines established with Facilities Director. Insure proper food handling techniques and preparation of service items to patients, employees and guests. Supervise and respond to changes in workload schedule as necessary.
Minimum 2 years training or experience in large scale commercial or institutional food preparation.
Must be thoroughly familiar with foods and preparation methods.
Must be able to read, write and make simple calculations, follow written and oral instructions.
Formal on the job training in food preparation in cooking, estimating quantities for food needed, requisitioning and storage of food supplies. General kitchen management.