- Assignment Category: Per Diem
- Pay Range: 18.31 - 24.65
Position Description
Under the direction of the Chef/Manager or the Director, is responsible for food preparation and cooking tasks in the kitchen for Room Service delivery as well as retail.
QUALIFICATION:
- High School Graduate or Equivalent.
- 6 months of institutional cooking preferred.
- Certified Serve Safe Food Handler preferred.
- Moderate physical effort (lift/carry up to 25 lbs.): frequent, prolonged standing/walking; subject to burns & cuts; exposed to hot & humid work environment; exposed to hazards of steam & heat; exposed to heat, wetness, odors in kitchen and/or patient areas; exposed to varying degrees of kitchen elements. Demonstrates Competency in Utilizing Kitchen Equipment.
Position Responsibilities
Follows Production Protocols:
- •Strictly follows HACCP guidelines.
- •Reviews menu & production sheets to determine types & quantities of meats, vegetables, soups, starches, salads, & desserts needed to prepare to meet the day's production.
- •Pulls appropriate recipes.
- •Gathers work supplies.
- •Plans & coordinates schedule so that food will be ready at required times.
- •Measures & mixes ingredients according to recipes following portion control standards.
- •Prepares, seasons, and cooks food using strict recipe adherence.
- •Ensures that all food prepared & served meet existing standards for safety, quality, freshness, taste, & appearance.
- •Assists with menu planning as appropriate.
- •Assures that all food is covered, labeled, & dated utilizing current system.
- •Works on patient tray line or in the cafeteria as assigned.
- •Supports all functions of Room Service as necessary for patient care.
Maintains Department Records:
- •Completes production sheets.
- •Completes taste & temperature logs for cafeteria & tray line.
- •Completes cooling logs.
- •Completes waste logs.
- •Conducts daily production meetings as assigned.
- •Maintains recipe files.
- •Assists with receiving food products as appropriate.
Maintains Strict Adherence to All Safety Protocols:
- •Attends or reviews all department safety committee meetings.
- •Completes self-assessment of safety program annually.
- •Follows department safety policies at all times.
- •Alerts Chef/Manager or Supervisor of any unsafe conditions which exist immediately.
Alerts Chef/Manager or Supervisor to Problems or Concerns Involving Equipment & Food Supplies:
- •Detects & reports spoiled or unpalatable food, defective supplies or equipment, or other unusual conditions.
Assures that Dietary Department Sanitation Standards are Maintained:
- •Completes daily cleaning assignments.
- •Assures that work area is kept neat & clean at all times.
- •Assures that all regulatory agency standards are met.
- •Assures that all cooking equipment & utensils are inspected & maintained for cleanliness & proper operation.
- •Assists with care & maintenance of department equipment & supplies.
- •Cleans & sanitizes cooking equipment, utensils, cooking area & steam tables. Benefits Information
Staff Click Here to Review Our Great Benefits Offerings