Food Production Associate

About the role

Join Duke Regional Hospital in Durham, North Carolina as a Food Service Associate-Cook. Duke Regional Hospital, with 388 beds, is the second largest of Duke Health's four hospitals and offers a comprehensive range of medical, surgical, and diagnostic services. This role involves preparing food for hospital cafeterias and/or patient food service.

There are two levels for this position:

• Level I: Perform routine and intermediate tasks in food preparation, including interpreting recipes and cooking large quantities of food.
• Level II: Perform complex tasks in food preparation, assume lead worker duties, and assist in training employees.

Responsibilities

Level I

• Assemble ingredients to prepare foods according to standard recipes; measure, weigh, portion, and label according to established guidelines; read and interpret instructions.
• Set up and prepare supplies and equipment for daily food preparation, including ovens, ranges, grills, fryers, broilers, and steam units.
• Operate and monitor proper functioning of equipment such as blenders, meat slicers, mixers, and choppers; follow safety procedures for using equipment and chemicals; clean and sanitize equipment after use.
• Prepare food items according to instructions and recognized safe food handling practices; monitor and observe food during the cooking process; regulate temperatures and/or timing of cooked foods.
• Detect and report improperly prepared food or food that does not meet standards.
• Assist in the care and maintenance of work areas and alert supervisors to problems and needs as they arise.

Level II

• Perform all duties and responsibilities of Level I.
• Prepare entrees, casseroles, special dishes, and complex food items requiring multiple steps and sequences during preparation.
• Read, interpret, and review instructions for possible errors relating to specified quantities, ingredients, proportions, or mixtures; refer inaccuracies to supervisor.
• Take appropriate corrective action for improper functioning of equipment.
• Assist supervisor in training employees; provide instructions and guidance as needed; assume lead responsibility for assigned work as directed.

Requirements

Level I

• Ability to read and write English.
• Ability to understand and follow instructions, interpret recipes, use fractions to modify proportions, and mix, measure, and/or prepare ingredients.
• Ability to demonstrate safe food handling practices and follow safety procedures for using equipment and chemicals.
• One year of institutional food preparation experience.

Level II

• All requirements of Level I.
• Willingness to learn new skills (e.g., computer).
• Ability to review recipes and instructions for possible errors relating to specified quantities, ingredients, proportions, or mixtures.
• Ability to troubleshoot equipment malfunctions.
• Ability to provide instructions and train other employees.
• Two years of institutional food preparation experience.

Schedule

Schedule varies, with flexible options to work morning or evening shifts and every other weekend.

Level Characteristics

Level II: Involves more complex preparations of foodstuffs and more review for possible errors. Serves as lead worker and trainer of other employees as directed.