Food Production Worker
FOOD SERVICES - SANFORD MEDICAL CENTER MAIN FLOOR - Fargo, ND

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Prepare and assemble food items in a timely manner according to quality standards.

Reports to
Food Services Culinary Manager/Chef

Education, Experience and Skills Requirements
High school or equivalent is required. Must have two years experience in large quantity or restaurant cooking. Must have strong knowledge of cooking principles, use of standardize recipes, food safety and sanitation principles.

Licensure/Certification Requirement
N/A

Job Specific Competencies
  • Prepares food items according to standardize recipes and in a timely manner.
  • Prepares and packages items for retail areas following guidelines, recipes, and forecasting.
  • Cleans and maintains assigned equipment and work area to ensure proper safety and sanitation standards are met.
  • Performs other duties as assigned.

Core Competencies
Customer Service
  • Interacts with customers in a warm and friendly way.
  • Takes immediate action to meet customer requests or needs.
  • Listens to understand what customers have to say.
Safety
  • Recognizes safety hazards and takes corrective action; seeking assistance when needed.
  • Demonstrates knowledge of operational policies and procedures.
  • Performs work safely, without causing harm or risk to self, others or property.
System Behavior
  • Makes a decision considering the impact of the decision on other areas.
  • Initiates collaboration with others outside of service area.
  • Demonstrates personal commitment to the principles, values, and ethics of the organization.
  • Models accountability for learning by sharing knowledge and learning from others.
Interpersonal/Communication/Relationships
  • Builds effective working relationships.
  • Expresses appreciation to others for their work.
  • Treats others with respect.

Leadership Competencies
  • Demonstrates both knowledge and application of Sanford policies, procedures, and guidelines.
  • Facilitates and supports change within the Sanford Health.
  • Demonstrates commitment to continuous learning for themselves and staff.
  • Demonstrates and applies continuous quality improvement knowledge and skills.

Information Management Competencies
  • Demonstrates skill in accessing, preparing and using information as relevant to position.

Equipment Competencies
  • Demonstrates skill in use of equipment relevant to position; verbalizes knowledge of appropriate safety procedures.
  • Diagnoses equipment problems; fixes or seeks out someone to fix.
  • Consistently informs appropriate person of problems encountered with repairs or calibration of equipment.

Blood Exposure
  • This position is classified as a Category III position under OSHA guidelines with no risk of exposure to bloodborne pathogens and other potentially infectious materials.

Supervisory

Dimension
NA

Physical Requirements:
View Physical Requirements