Meal Prep Attendant

Job Requirements

• General Summary: Under general supervision, prepares cold food items, following departmental procedures.
• Principle Responsibilities and Tasks:
  • Reviews menu and assembles supplies, equipment, and food as needed for daily salad and cold foods preparation.
  • Prepares salad mixes and sandwich spreads such as tuna chicken and egg salad.
  • Assembles sandwiches and other items.
  • Selects, measures, grinds, and slices food according to daily production needs; prepares tossed salads by cutting and mixing the various salad vegetables according to departmental procedure.
  • Prepares and portions "ready to eat" salads according to procedure for distribution to patients and to the cafeteria service.
  • Prepares sandwiches and specialty items as directed.
  • Prepares all ingredients for cooks, using recipes, appropriate amounts and ingredients for cooks to finish the entrée and menu items for all areas.
  • Reports supply shortages to supervisor in order to maintain appropriate level of supplies.
  • Evaluates food production service and makes recommendations to improve services.
  • Consults with supervisor concerning special items and provides feedback on services.
  • Inspects food, vegetables, and supplies to ensure they meet departmental requirements.
  • Reports spoiled, unattractive food items, or other unusual conditions to supervisor.
  • Maintains a safe and sanitary work area at all times.
  • Cleans and maintains equipment and salad bar according to a cleaning schedule and departmental guidelines.
  • Checks equipment to ensure proper functioning, and reports equipment malfunction to immediate supervisor.
  • Follows department procedures to ensure the safe handling of all food items including covering, labeling, and dating of food items.
  • Adheres to HACCP food handling and guidelines.
  • Maintains temperature logs of prepared foods, holding refrigerators, etc.
  • Maintains compliance with standards of operation for services especially guidelines for food handling and storage and Business Conduct guidelines.
  • Maintains all records and reports necessary and complies with government and accrediting agency standards, regulations and codes.
• Education and Experience: One year of general work experience is required. Three to six months experience in food service is preferred.
• Skills: Ability to read and speak English, paying close attention to recipes to ensure the correct amount of ingredients are used.