Description The Catering Chef is a key position within the Catering Department and is responsible for the quality and presentation of the food provided by the Catering Department. Follows standard food handling and sanitation practices such as washing, trimming, cooking and seasoning of food items for each meal. Washing, trimming, cooking and seasoning of food items for each meal. Measures and mixes ingredients according to recipes using a variety of kitchen utensils and equipment such as blenders, mixers, grinders, slicers and food processors to make entrées, sauces, casseroles, soups, breads and desserts. Bakes, roasts and broils meats and other foods. Observes and tastes food being cooked to assure the product meets standards and reflects recipe adherence. Procures food products from refrigerators, freezers and dry storage areas. Requirements 2 year Culinary Degree required or subsequent apprenticeship Minimum 4 years' experience in cooking, cold food prep and or Catering food production Must be able to interpret recipe used. Must know basic food prep techniques, including receiving, storage, preparation and holding of food items. Must demonstrate working knowledge of food service sanitation and use accepted techniques in handling, preparation and service of food items to patients, employees and guests. Must have knowledge to expand or reduce recipe quantities. Must know weights and measures. Excellent time management skills required to execute preparation of multiple meals in the same time period, as well as prepare for future events.