HOT FOOD PRODUCTION
Patient and Retail Services
Prepares food according to recipes and production sheets to meet the department's standards for quality as measured by appearance, taste, temperature and portion sizes.
Accurately completes production sheet data to include usage, yields, and leftovers.
Completes all daily “prep” work as assigned.
Sets up and breaks down hot food serving areas.
Fills in for cross-trained roles in the department.
Regulatory/Sanitation
Maintains work area in a sanitary manner; completes cleaning duties.
Prepares, serves, and stores foods according to HACCP guidelines.
Practices good hygiene including hand washing, wearing hair restraints, and glove usage.
Utilizes FIFO when obtaining foods from storage areas.
Takes and records temperatures of food during meal periods.
Safety
Uses equipment in a safe manner; reports any issues immediately.
Cleans equipment according to established guidelines.
Refers to and follows MSDS guidelines for chemical usage and storage.
Uses proper body techniques in lifting, carrying, pushing and pulling.
Service Excellence
Performs excellent customer service skills with all customers and coworkers.
Answers questions about prepared café food items.
Handles service recovery immediately or involves supervisor as needed.
Receives and distributes all messages in a timely manner.
Other Duties as Assigned
Performs other duties as assigned.
Required Qualifications/Experience
Must be 18 years of age.
One (1) to two (2) years of experience in Restaurant or institutional cooking.
Strong leadership ability, good organizational skills, independent and critical thinking skills, sound judgment, and knowledge of legal aspects and liability of nursing practice.
Strong ability to communicate complex and/or controversial topics and concepts to a wide and diverse audience.
Preferred Qualifications/Experience
Culinary classes and/or Vocational/Technical training in cooking and food preparation.
Two (2) to three (3) years’ experience in healthcare food service cooking.
Experience in Healthcare setting.
Licenses, Certifications & Clearances
ServSafe Food Safety Certification preferred.
Act 34-PA Criminal Record Check from the PA State Police system.
Position Type/Expected Hours of Work
Incumbent will be scheduled based on operational need (rotate shifts, standby, on-call, etc.).
Travel may be expected locally between System locations.
Work Environment
Effective March 2020 or during pandemic: goggles, face shield and mask are required according to CDC guidelines.
Physical Condition
Essential
Bending (Stooping)
Sitting
Walking
Climbing Stairs
Standing
Kneeling
Squatting (Crouching)
Twisting/Turning
Keyboard/Computer Operation
Gross Grasp
Fine Finger Manipulation Hand/Arm Coordination
Pushing/Pulling(lbs. of force)
Carry
Transfer/Push/Pull Patients
Seeing Near w/Acuity
Feeling (Sensation)
Color Vision
Hearing Clearly
Pulling/Pushing Objects Overhead
Reaching Above Shoulder Level
Reaching Forward
Lifting Floor to Knuckle
Lifting Knuckle to Shoulder
Lifting Shoulder to Overhead
When lift requirement is in excess of 50#, lift assistance (2 person) and/or transfer device is required.
Physical Demands
Essential
Bending (Stooping)
Sitting
Walking
Climbing Stairs
Standing
Kneeling
Squatting (Crouching)
Twisting/Turning
Keyboard/Computer Operation
Gross Grasp
Fine Finger Manipulation Hand/Arm Coordination
Pushing/Pulling(lbs. of force)
Carry
Transfer/Push/Pull Patients
Seeing Near w/Acuity
Feeling (Sensation)
Color Vision
Hearing Clearly
Pulling/Pushing Objects Overhead
Reaching Above Shoulder Level
Reaching Forward
Lifting Floor to Knuckle
Lifting Knuckle to Shoulder
Lifting Shoulder to Overhead
When lift requirement is in excess of 50#, lift assistance (2 person) and/or transfer device is required.