Production Team Member Full Time

About the Role

Performs a variety of tasks and operations to prepare and cook food items as assigned for meal service. This position supports the Frederick Health mission, vision, core values, and customer service philosophy and adheres to the Frederick Health Compliance Program, including following all regulatory requirements and the Frederick Health Standards of Behavior.

Responsibilities

• Demonstrates competence in food preparation:
  • Prepares food according to production sheets and standardized recipes
  • Follows prep list and menu guidelines to conserve quality and minimize waste
  • Uses appropriate equipment, materials, and technique
  • Follows portion control guidelines
  • Produces palatable, appealing food
• Stores and handles food according to established safety and sanitation procedures:
  • Correctly uses/follows HACCP and ServSafe safety and sanitation principles
  • Washes hands regularly
  • Always wears gloves and changes them regularly
  • Thaws, cooks, heats, holds, cools down, and reheats food products according to established procedure
  • Labels and dates all stored food products
  • Rotates and consolidates food product to minimize waste/loss
• Makes efficient use of time and meets deadlines:
  • Ensures food is delivered on time, in accurate quantities, and according to trayline diagrams
  • Prioritizes tasks in daily planning
  • Preps station for next day
• Maintains temperature logs and Production Worksheets:
  • Records patient food temperature
  • Records cafeteria food temperatures prior to delivery
  • Documents numbers of actual prepared food and servings left on Production sheets after each meal
• Maintains sanitation and cleanliness in production areas:
  • Keeps prep and work areas clean and sanitized
  • Sweeps floor when needed
  • Cleans and organizes shelves in walk-ins on a daily basis
• Conveys Team Work and Flexibility:
  • Participates in daily production meetings
  • Communicates professionally and in a timely manner with fellow employees and management
  • Assists in other areas of responsibility when needed
• Performs other duties as assigned

Requirements

• Proficiency in the preparation of a variety of hot and cold foods, in large and small quantities, for regular and modified diets for patients, cafeteria, catering, and special events
• Must possess principles of HACCP
• Ability to follow standardized recipes and make simple calculations for quantities of food product needed
• Demonstrated organization and time management skills
• Working knowledge of kitchen utensils, machines, and equipment
• Ability to read and interpret warning labels
• Ability to follow 8 Steps Production System to maintain nutritional preservation, cost containment, portion control, and waste management of food products
• Excellent written and oral communication skills to effectively interact with employees, managers, and outside customers including patients

Qualifications

• High School Diploma or equivalent preferred
• Previous Food Service experience required
• Minimum of two (2) years of hands-on experience in the proper preparation, handling, transporting, and storage of food, preferably in healthcare

Physical Requirements

• Medium-Heavy Work:
  • Lifting up to 75 pounds on an infrequent basis (less than one lift every three minutes) and/or carrying up to 35 pounds while walking
  • Pushing or pulling up to 115 pounds occasionally (no more than once per hour)
  • Requires walking or standing for about six hours a day
• Repetition: Repeating the same motion repeatedly, with severity of risk depending on frequency, speed, force, and muscles involved
• Awkward Posture: Includes repeated or prolonged reaching, twisting, bending, kneeling, squatting, working overhead with hands or arms, or holding fixed positions
• Forceful Exertion: Physical effort required to perform tasks or maintain control of equipment/tools, depending on grip, weight, posture, and duration
• Contact Stress: Pressing the body against sharp edges, potentially affecting nerves, tendons, and blood vessels
• Vibration: Operating vibrating tools such as sanders, grinders, chippers, routers, or drills, which may lead to nerve damage

Working Conditions

• Bloodborne Pathogens Exposure Risk: Category C – No exposure to blood or body fluids

Reporting Relationship

Reports to the Executive Chef; receives direction from the Inventory Clerk in the manager’s absence, as well as the Director of Food and Nutrition.

Pay

Salary Range: $17.60 minimum - $22.89 maximum