Prepares, provides and services food to patients, visitors, and employees under sanitary conditions as needed. Provides assistance in all Food and Nutrition Services functions as directed in accordance with established dietary policies and procedures.  
Education & Experience:

High School diploma or GED preferred or completion of GED program within 1 year with experience required. 6 months – 1-year experience preferred.

Certifications/ Licensure: 

N/A

Position Responsibilities

Demonstrates Competency in Utilizing Kitchen Equipment:

•Completes equipment competency test annually. •Utilizes a variety of kitchen utensils & equipment. •Performs general cleaning duties; equipment, utensils, pots, pans and other serving items by washing them by hand or place them in a dishwashing machine, return clean utensils, pots and pans to their proper place.  Removes trash and garbage to designated areas.

Follows Production Protocols:

•Reviews menu & production sheets to determine the day's production. •Pulls appropriate recipes. •Gathers work supplies Carries pans kettles, and trays of food to and from workstations, stove and refrigerator while maintaining safety standards. •Prep work including, washing, peeling, cutting and seeding vegetables and fruit. •Plans & coordinates schedule so that food will be ready at required times. •Measures & mixes ingredients according to recipes following portion control standards. •Prepares & seasons food using strict recipe adherence. •Ensures that all food prepared & served meet existing standards for quality, freshness, taste, & appearance. •Assures that all food is covered, labeled, dated & rotated utilizing current system. •Supports all functions of the Food and Nutrition Department Room Service as necessary for patient care. •Sets up serving line, making sure temperatures are taken, recorded and within acceptable ranges and that correct utensils are used. •On an ongoing basis, inventories and re-stocks supplies and food products in work areas. •Notifies cooks if the food temperature is not within acceptable limits. •Serves hot and cold items from serving line to customers.

Alerts Supervisor to Problems or Concerns Involving Equipment & Food Supplies:

•Detects & reports spoiled or unpalatable food, defective supplies or equipment, or other unusual conditions. •Resolves patient/customer concerns and relays relevant information to supervisor/manager.

Works in Cafeteria:               

•All employees are pleasant & courteous when ascertaining the needs of their customers. •All areas are kept neat, clean, organized, & filled. •Proper portioning utensils are used. •Cashiers are accurate & follow all cash handling procedures. •Employees are expected to be knowledgeable about the daily menu & suggestive sell to all customers.

Maintains Department Records:            

•Completes leftover logs. •Completes production sheets. •Completes taste & temperature panels for cafeteria/tray line/refrigerators and freezers. •Completes catering request forms as appropriate. •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 supervisor of any unsafe conditions which exist immediately.

Physical Requirements:

N: Never       O: Occasionally (<20%)       F: Frequently (20%-80%)       C: Constantly (>80%)

Lifting <25lbs   F Standing   C Sitting  O Lifting 25-50lbs   O Climbing   O Kneeling  O Lifting>50lbs   N Crouching   O Reaching  F Carrying   F Hearing   C Walking  C Pushing   F Talking   C Vision  C

Environmental Conditions

Noise  F Varied Temperatures  F Cleaning Agents  F Noxious odors  O Patient Exposure  F Operative Equipment  F