JOB DESCRIPTION:
The Line Chef is responsible for the preparation of cold and hot food items and desserts in quantity determined by the menu, for patients, employees, visitors and catering requisitions. The Line Chef is responsible for the coordination, the preparation, and successful completion of meals as determined by established procedure. Assumes responsibilities in the absence of the supervisor.
EDUCATION:
High school graduate or equivalent.
EXPERIENCE:
Minimum of one year experience in quantity food preparation.