Performs a variety of Food & Nutrition services and support in one or more of the following areas: PATIENT NUTRITION (ensuring that patients on active diet orders receive prescribed meals and any other required nourishments.). COMMERCIAL (Setting up food and serving customers promptly, efficiently, correctly and personably in assigned commercial locations such as Cafeteria, Faculty Dining Room, 1329 and Medical Plaza Delis; assembling and producing some menu items; may perform as team leader in absence of supervisor). INGREDIENT CONTROL (accurately measuring and portioning a variety of food items for patient and commercial areas based on ordered amounts using HACCP guidelines and standard recipes; preparing specialized food orders for various units of the hospital). COLD PRODUCTION (following recipes in accordance with sanitary & safety regulations to prepare an assortment of food items for patient and commercial areas; accurate and neat portioning and plating; preparation of sandwiches and platters for vending, patient tray line, and commercial food service. BAKE SHOP (assisting with baking activities; pre-preparation of high quality bakery products using correct procedures; using & maintaining equipment in safe and sanitary manner; and general cleaning. PRODUCTION SANITATION (major cleaning and high level of sanitation in kitchen with use of approved chemicals; provides coverage in other food service areas as needed). WAREWASHING (cleaning, sanitizing and distributing pots & pans; sweeping/mopping; general cleaning; garbage removal; assisting in food production as needed, cutting desserts, dishing food, peeling, cutting, washing fruits & vegetables and assembling sandwiches).