Minimum Education and Experience Requirements:
High school diploma or equivalent required. Ability to read, speak, write, do simple calculations, understand and follow written and oral instructions. At least two years of experience in large institutional/hospital foodservice or materials management working with large quantity recipes, major foodservice equipment, varied food preparation techniques, and inventory systems. One year supervisory experience required. Must be able to cook a variety of foods in large quantities and be familiar with seasonings required, cooking characteristics of various meats, proper method of food preparation techniques, and know names and contents of various food types of dishes. Must be able to make simple estimates relative to amount of product required, number of persons needed to prepare, and length of time needed to prepare.
Motor Vehicle Operator Designation:
Employees in this position:
Will operate vehicles for an assigned business purpose as a "non-frequent driver"
NOTE: A frequent driver is defined as one who uses his/her personal or Shands automobile a) at least once daily, b) at least five individual trips per week or c) drives, on average, over 150 miles per week in the performance of his/her job. Please indicate the appropriate operator designation on the Request for Personnel (RFP) form at the time a RFP is submitted to post the position.
Licensure/Certification/Registration:
Valid Driver's License and current automobile insurance certification required.