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Line Cook
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- To prepare food in accordance with current federal, state and local standards, the community's established policies and procedures, and as may be directed by the Dining Service Director, to ensure that quality food service is provided at all times.
- Perform all daily tasks in accordance with established Standard Precautions and sanitary, safety and infection control policies and procedures
- Promptly reports all hazardous conditions, equipment, accidents and incidents to the Food Service Director and/or Executive Director
- Dispose of food and waste in accordance with established policies and procedures, wearing protective clothing and equipment when handling infections waste and/or blood and body fluids
- Ensure that menus are maintained and filed in accordance with established procedures; and, complete necessary forms and reports to submit to Dining Service Director
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