Typical Duties. (1) Plans and develops menus and recipes according to the nutritional and therapeutic diet needs of the facility. (2) Plans preparation and cooking schedule. (3) Prepares and/or directs the preparation of food and therapeutic diet items such as soups, sauces, salads, starches, meats, fish, poultry, vegetables and desserts by methods/procedures such as roasting, frying, grilling, steaming, poaching, boiling, baking and bulk rethermalization; tests food items for palatability and temperature and adjusts accordingly. (4) Carves food items such as meat and poultry and controls portioning of food items to ensure recipe yield meets assigned quantity quotas; evaluates meals being served to ensure established standards of quality and quantity are maintained. (5) Establishes and ensures maintenance of food rotations in storage in order to minimize spoilage and waste. (6) Estimates food requirements according to nutritional and therapeutic diet needs; orders and receives supplies as required; resolves discrepancies with suppliers. (7) Supervises designated staff by scheduling and co-ordinating work assignments, evaluating employee performance and determining related training and orientation requirements. (8) Oversees and updates standards and procedures; ensures safety practices and procedures are adhered to. (9) Makes recommendations regarding budget for assigned area. (10) Performs other related duties as assigned.
Appears in 4 contracts
Samples: Facilities Subsector Collective Agreement Benchmark, Facilities Subsector Collective Agreement Benchmark, Facilities Subsector Collective Agreement Benchmark
