Food Production Associate-FT

At Duke Health, we're driven by a commitment to compassionate care that changes the lives of patients, their loved ones, and the greater community. No matter where your talents lie, join us and discover how we can advance health together at Duke Raleigh Hospital, a 204-bed campus in Raleigh, North Carolina. This hospital is the third largest of the four Duke Health hospitals and offers a comprehensive array of services, including cancer, cardiovascular, neuroscience, advanced gastrointestinal, and wound healing care.

About the role

Perform a variety of routine and intermediate tasks in the preparation of foodstuffs; interpret recipes, cook, and assemble large quantities of food for hospital cafeterias and/or patient food service.

Level I – Assemble ingredients, prepare foods according to standard recipes, and operate kitchen equipment.

Level II – Perform all Level I duties plus prepare complex dishes, review recipes for accuracy, troubleshoot equipment, and assume lead-worker responsibilities.

Responsibilities

• 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 all 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 only:
  • Prepare entrees, casseroles, special dishes, and complex food items requiring multiple steps and sequences.
  • 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

• 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.
• Level I: One year of institutional food preparation experience.
• Level II:
  • Two years of institutional food preparation experience.
  • 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.

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.