Participate in provision of quality meals and nutritional services to patients, staff and guests and according to menu cycle and production numbers. Previous experience working in a food service industry, preferably in a hospital or institutional setting.  Must be able to concentrate on work amidst distractions such as noise, conversations and foot traffic; must be able to consistently meet deadlines; and finish all food preparation at specified serving time; must be flexible in work hours in order to meet patient and organization operating needs. Must be able to adjust recipes to achieve desired results. Must be able to read and comprehend recipes or instructions on prepackaged products. Ability to read, convert and adjust mathematical measurements for recipe adjustments. Must be able to use kitchen equipment such as knives, slicers, mixers and dishwashers; knowledge of the hygiene factors  involved in food preparation; knowledge of cleaning products and the appropriate methods of ...