Food Service Associate-Part-Time

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. Join us at Duke Raleigh Hospital, a 204-bed campus in Raleigh, North Carolina, offering 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, measure, weigh, portion, and label according to established guidelines. Set up and prepare supplies and equipment for daily food preparation. Operate and monitor equipment such as blenders, meat slicers, mixers, and choppers while following safety procedures. Prepare food items according to instructions and safe food handling practices. Monitor and regulate temperatures and timing of cooked foods. Detect and report improperly prepared food. Assist in maintaining work areas and alert supervisors to needs.
• Level II: Perform all Level I duties. Prepare entrees, casseroles, special dishes, and complex food items requiring multiple steps. Review recipes for errors in quantities, ingredients, or proportions. Take corrective action for equipment malfunctions. Assist in training employees and assume lead responsibility as directed.

Responsibilities

• Read and interpret recipes and instructions.
• Use fractions to modify proportions and mix, measure, or prepare ingredients.
• Demonstrate safe food handling practices and follow safety procedures for equipment and chemicals.
• Operate and clean kitchen equipment such as ovens, ranges, grills, fryers, broilers, steam units, blenders, meat slicers, mixers, and choppers.
• Monitor food during cooking to regulate temperatures and timing.
• Review recipes for accuracy and troubleshoot equipment malfunctions (Level II).
• Train and provide guidance to other employees (Level II).

Requirements

• Level I: One year of institutional food preparation experience.
• Level II: Two years of institutional food preparation experience.
• Ability to read, write, and follow instructions in English.
• Willingness to learn new skills, such as computer operations (Level II).

Skills

• Safe food handling and preparation.
• Operation and maintenance of kitchen equipment.
• Reading and interpreting recipes and instructions.
• Basic math skills for measuring and modifying proportions.
• Troubleshooting equipment malfunctions (Level II).
• Training and leading other employees (Level II).