Overview:
To be part of our organization, every employee should understand and
share in the YNHHS Vision, support our Mission, and live our Values.
These values - integrity, patient-centered, respect, accountability, and
compassion - must guide what we do, as individuals and professionals,
every day.
Performs a variety of tasks within the production area of Food and
Nutrition to prepare high quality bulk cold food items (e.g. cold
production salads, vegetables, fruits, and other cold food items) for
service to patients, staff, and visitors. Provides quality, efficient
and expedient catering and delivery service for every catering event
with excellent customer service. As assigned, provides on-the-job
training for new employees, and assists in training sessions for
department staff. All tasks are performed according to departmental
procedures and specific task assignments, however the Food Production
Associate functions with less direct supervision and is expected to
independently utilized knowledge of kitchen procedures and/or take
appropriate action to resolve issues as they arise to ensure customer
needs are met. (Up to 20 points within the Responsibilities Section may
be reallocated based upon the actual task assignments performed by an
employee during the review period.) Demonstrates and role models
outstanding customer service and the Key Behaviors outlined in the
Hospital's Core Success Factors in all interactions.
EEO/AA/Disability/Veteran Responsibilities:
1. FOOD PREPARATION - Prepares high quality cold food items
(e.g. cold production salads, vegetables, fruits, and other cold food
items) for service to patients, staff, and visitors. Follows specific
production procedures to prepare food items in the appropriate
quantities needed for daily food service production often requiring use
of kitchen equipment that is more complex than basic utensils (e.g.
blenders, choppers, mixers, etc) to prepare, mix and blend items.
Demonstrates competency in the proper operation and care of equipment
and utensils used.Follows production schedules and notifies manager of
any production discrepancies. Prepares and plates attractively following
plating procedures, portion control guidelines and garnishes as
specified
2. CATERING -Prepares food items according to individual catering
requisitions; produces food trays; assembles associated products and
utensils; sets up rooms for catered events, and replenishes food items
as necessary; and serves food items at special functions, as requested.
Maintains knowledge of food products being served or delivered.
3. FOOD SAFETY STANDARDS - Maintains food safety standards. Demonstrates
understanding of correct food safety principles and techniques
applicable to quantity food production and consistently applies these
techniques. Correctly uses a calibrated thermometer to verify and
document that all foods are properly maintained at specified internal
temperatures. Takes corrective action and documents when proper food
holding temperatures are not appropriately met. Consistently and
appropriately covers, labels, dates, and stores all food items under
responsibility. Reports any food products of questionable quality to
supervisor. Rotates stock according to FIFO following departmental
policy.
4. ROLE MODEL AND TRAINER - Provides On -the-Job Training of new
employees in kitchen or catering. Develops newer associates and acts as a
role model. Independently utilized knowledge of kitchen procedures as
necessary to resolve issues and/or ensure customer needs are met.
Assists manager in conducting in-service training as required.
5. SANITATION AND PERSONAL HYGIENE - Consistently follows established
sanitation and personal hygiene guidelines to help prevent the spread of
food borne illness. Maintains a clean and neat work area by adhering to
the 'clean as you go' policy. Proper hand washing techniques are
followed at all times. Cleans and sanitizes all food handling equipment
prior to use according to standard procedures. Uses and stores cleaning
agents properly
Qualifications:
EDUCATION:
High School Diploma or GED preferred. An understanding of basic
dietary principles is preferred. Successful completion of hospital's
Safe Food Handler course.
EXPERIENCE:
Must have a minimum of one year food preparation experience, 6 months must be within a hospital food service environment.
SPECIAL SKILLS:
Must have a demonstrated ability to read, write and understand
English; legible handwriting. Ability to understand and follow
instructions, and basic measurements to measure, mix, and/or prepare
ingredients. Ability to operate basic kitchen equipment for bulk cold
food preparation. Ability to demonstrate safe food handling practices
and to follow safety procedures for equipment and chemicals. Must have
outstanding interpersonal/customer relations skills.
PHYSICAL DEMAND:
Moderate physical activity, requires ability to stand and walk more
than 4 hours per day, with ability to lift, push and pull carts, pallets
and food supplies (occasionally up to 50 pounds, frequently up to 30
pounds and/or continuously up to 10 pounds). Work environment involves
moderate exposure to unusual elements, such as extreme temperatures,
dirt, dust, fumes, smoke, unpleasant odors, and/or loud noises which
require following basic safety precautions; and, working with cleaning
chemicals requiring Personal Protective Equipment (PPE's) provided
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