Responsible for the preparation of a variety of regular and modified, cooked and baked products for patients and other customers. Cleans and sanitizes equipment and work area.
KEY RESPONSIBILITIES / ESSENTIAL FUNCTIONS
Pre- prep recipe ingredients per instruction; peeling, cutting and panning food, etc.
Basic recipe preparation: convenience/ heat & serve items, soups, gravies, elementary vegetable recipes
Maintains work area and equipment in a clean, sanitary condition
Proficient in the use of basic equipment related to production of food and superior customer service (knives, food processor, mixers, grills, ovens, fryers, griddle, steamers & kettles, dish machine)
Promotes customer service through effective completion of assignments according to schedule & time lines
May be required to perform duties of server and janitor as well as limited bakery & pastry responsibilities
Maintains, promotes & enforces HACCP program in assigned areas including proper storage & temperature maintenance, time & task schedules & cleaning schedules
Effectively understands and follows oral & written directions
Prepares cold & hot salads, dressings, deli displays, fruit displays, etc.
Garnishes salads and desserts
May requires working variable shifts.
MINIMUM KNOWLEDGE, SKILLS, EXPERIENCE REQUIRED
- Maintains performance, patient and employee satisfaction and financial standards as outlined in the performance evaluation.
- Performs compliance requirements as outlined in the Employee Handbook
- Must adhere to the DCH Behavioral Standards including creating positive relationships with patients/families, coworkers, colleagues and with self.
- Requires use of electronic mail, time and attendance software, learning management software and intranet.
- Must adhere to all DCH Health System policies and procedures.
- All other duties as assigned.
High School graduate or equivalent preferred. Able to read and write English and understand, interpret, and follow detailed written and oral instructions. Two years experience as a cook preferred. Able to operate a variety of food service equipment such as fryers, choppers, steamers, etc. ServSafe certification is required. See attached competencies.
Must be able to read, write legibly, speak, and comprehend English.
May work in a hot humid environment. Work area temperatures may exceed 90 F. May be exposed to temperatures lower than 0 F on occasion. Risk of injury from sharp objects, hot surfaces, caustic chemicals and moving heavy parts and equipment.
Medium Work. Must be to stand , walk, kneel, sit or stoop with good balance on tile floors for extended periods of time. Must lift objects weighing 50 lbs on an occasional basis and 35 lbs. on a regular basis.
Frequent contact with staff members by telephone and face- to –face. Works both independently and as part of a team. Responsible for proper food handling practice to ensure safe food is served to patients, Must clearly and coherently communicate with staff of all ages.
Physical presence onsite is essential. Hearing and vision must be normal or corrected to within normal range. Able to perform the duties with or without reasonable accommodation.
As a community-owned, not-for-profit organization, DCH Health System is committed to providing quality health care services to all residents...