Food Production Cook - Full time

JOB SUMMARY:

Prepares and/or preps food for patients or retail follows recipes. Follows all food safety and quality standards.

ESSENTIAL FUNCTIONS OF THE JOB:

1.    Ensures the production of cafeteria and patient meals; assures quality of food served as well as proper recipes ingredients and production totals.

2.    Supervises departmental Storeroom activities and personnel.

3.    Prepares food items as specified by recipes.

4.    Assigns daily sanitation and food preparation duties to Food Production Is and IIs; follows up to assure completion.

5.    Keeps work area clean and organized; maintains sanitation of production equipment counters and utensils used; conducts routine inspections of production area.

6.    Oversees uses and disposal of leftovers for cost control.

7.    Checks on pull to thaw items and proper storage of perishable food products.

8.    Trains assigned staff. Ensure all food is properly labeled and dated. Discard expired product. 

9.    Assists in employee performance evaluations.

10.   Assures compliance of all regulatory requirements and departmental policies and procedures.

11.   Assists in preparing weekly production employee schedules.

12.   Leads production meetings as required.

13.   Assists with menu development.

14.   Fills requests from cafeteria and tray line operations for backup and additional items.

1. Complies with regulatory requirements; maintains established departmental policies and procedures including those pertaining to infection control quality assurance and safety.
2. Strives for excellence of service as described in the CARE Manual.
3. Responds to the following Shore Health System codes:  Code Pink Code D Code Yellow Code Red (in the immediate area).
4. Responsible for honest behavior in all matters.  To the best of the employees knowledge and understanding complies with all Federal and State laws and regulations.
5. Maintains the privacy and security of all confidential and protected health information.  Uses and discloses only that information which is necessary to perform the function of the job.

20.   Performs related duties as assigned.

MINIMUM EDUCATION EXPERIENCE AND LICENSE/CERTIFICATION REQUIRED:

Minimum of three years of food preparation experience preferably in an institutional setting/ equivalent training. Thorough knowledge of cooking baking salad preparation and food procurement storage and sanitation.  Demonstrated ability to read follow instructions and to understand weights measures and recipe procedures.

Exposed to some typical kitchen elements including wet floors noise cuts burns and injuries in the use of mixers knives and other kitchen equipment.

Light to moderate lifting.

The employee in this position must be able to demonstrate the knowledge and skills necessary to provide care based on the age of the patients served.  He/she must demonstrate knowledge of the principles of growth and development over the life span and possess the ability to assess data reflective of the patients status to interpret the appropriate information needed to identify each patients requirements relative to his/her agespecific needs and to provide the necessary care as described in the departments policies and procedures.

Qualifications :

MINIMUM EDUCATION EXPERIENCE AND LICENSE/CERTIFICATIONS REQUIRED:

• Food service/preparation customer service or related experience/equivalent training preferred.
• Demonstrated ability to follow instructions operates cash register make change and interpret price lists and recipes.
• Exposed to heat wetness fumes solutions and other similar elements. Subject to cuts burns etc.
• Light to moderate lifting.

Additional Information :

All your information will be kept confidential according to EEO guidelines.

Compensation

• Pay Range: $20.4$23.8
• Other Compensation (if applicable):
• Review theUMMS Benefits Guide