Prepare ingredients for cooking, including portioning, chopping and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality and presentation standards and food production checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves and fryers. Tests food to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Assists with ensuring leftover food is labeled and stored properly and plays an integral role in maintaining sanitation and cleanliness.
Experience: Two years of related experience. Requires working knowledge of specialized practices, equipment, and procedures.
Statement Of Employment Philosophy
Being a part of Tanner Health System is more than a job, it is a promise we make to treat every patient with exceptional service every time they walk through our doors. Service excellence is the foundation of our organizational culture and the expectations we all set for each other, our patients, physicians and our community. All employees agree to abide by a set of service standards. These standards are the promise we make to provide the best care possible, and represent our beliefs, values and who we strive to become. We each commit to making Tanner Health System a great place for our employees to work, for patients to receive care and for physicians to practice medicine.
Functions
Area of Responsibilities
- Sanitation and Maintenance. Maintains clean work area. Set up and break down workstation with required mise en place, equipment and supplies, ensuring proper refill, storage and cleaning station as appropriate. Follows proper food handling and sanitation procedures as per local and federal regulations. Wash and disinfect kitchen area including tables, tools, knives and equipment to ensure sanitary conditions and meet the department standards, including using sanitizers required by the health department. Adheres to cleaning procedures and cleaning assignments
- General Kitchen. Prepare all potentially hazardous foods at the correct temperatures according to HACCP guidelines. Follows appropriate personal hygiene procedures to ensure food served to patients and staff is safe for consumption, including washing hands prior to handing food and wearing hat hairnet, beard guard and proper footwear. Follow proper procedures for receiving, storing, and returning damaged items not meeting specifications. Ensure compliance with food safety procedures such as product rotation, First-In-First-Out (FIFO), date marking, cleaning and organizing storage areas and cold chain compliance. Responsible for proper utilization of food and equipment to minimize waste and loss to the department. Procures food from refrigerators, freezer, and other storage areas. Inspect food stuffs. Operate Ovens, stoves, grills, microwaves and fryers to prepare food. Report maintenance issues immediately to management. May assist with training.
- Food Preparation. Prepare and cook food according to recipes, quality standards, presentation standards and food production sheets. Prepare food ingredients for cooking, including portioning, chopping and storing food before use. Wash and peel fresh fruits and vegetables to prepare them for cooking or consumption. Prepare cold foods, including salads, sandwiches, condiments and dressings. Weigh, measure and mix ingredients according to recipes. Must be able to scale standardized recipes to meet set production. Test food prior to serving to determine if it has been cooked sufficiently, by tasting or piercing with utensils. Applies knowledge of modified diets. When foods are not available to prepare the menu as posted, will be capable of substituting foods of equal nutritional value for patients and visitors. Monitor food quality while preparing food and throughout the day utilizing HACCP forms and production sheets.
- Kitchen Tools and Equipment. Use kitchen tools safely and appropriately. Use proper knife handling procedures, use dry pad when moving hot material and ensure safe operation of all equipment. Use measuring tools to precisely measure ingredients and portion sizes.
- Set-up. Responsible for plating patient meals as per requirements and on a timely manner. Sets up serving line according to established time frames and according to set diagrams. Ensure availability, quality and presentation of food Items during meal periods. Ensure proper portion, arrangement and food garnish to be served for patients and café meals. Assists with distribution of food to serving areas.
- Safety and Security. Considers safety in all aspects of the job. Follow hospital and department safety and security policies and procedures to ensure a clean and safe environment. Use proper equipment, wear appropriate PPE and use correct lifting procedures as necessary to avoid injury. Identify and correct unsafe work procedures or conditions and or report them to management and security.
- Working with Others. Partner and assist others to promote an environment of teamwork and achieve common goals. Speak to co-workers and management using clear, appropriate and professional language.
- Responsible for responding correctly to certain disaster or emergency situations such as fire alarms, co-worker or visitor injuries, bomb threats etc.
- Policies and Procedures. Follows hospital and department policies and procedures. Adheres to job conduct, dress. Ensure uniform, nametag and personal appearance are clean and hygienic. Maintains proficiency of skills in other areas of the department as necessary to assume other duties if needed. Performs other duties as related and assigned by the supervisors or management.
Compliance Statement
- Employee performs within the prescribed limits of Tanner Health System's Ethics and Compliance program. Is responsible to detect, observe, and report compliance variances to their immediate supervisor, the Compliance Officer, or the Hotline.
Required Knowledge & Skills
Education: High School Diploma or GED
Experience: Two years of related experience. Requires working knowledge of specialized practices, equipment, and procedures.
Licenses and Certifications
Supervision
Qualifications
- Will accepts 5 years of experience in lieu of High School diploma or GED.
- Must have experience with bulk cooking for more than 200 people.
- Know, understand and apply HACCP guidelines.
- Proficient demonstrated knowledge of cooking methods such as braising, roasting, frying, baking and blanching.
- Proficient use of slicer, grill, fryers, oven, steamers.
- Proficient demonstrated knife skills.
- Must be able to perform duties with quality results.
- Must complete ServSafe Food Handler Training course within 6 months of hire.
- Complete ServSafe Allergens training within 6 months of hire.
Definitions
Prepare ingredients for cooking, including portioning, chopping and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality and presentation standards and food production checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves and fryers. Tests food to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Assists with ensuring leftover food is labeled and stored properly and plays an integral role in maintaining sanitation and cleanliness.
Position Responsibilities
Contact with Others: Regular contacts with other people in or out of department, but of very routine nature, requiring courtesy and tact.
Effect of Error: Probable error usually detected in succeeding operations and generally confined to a single department or phase of organization activities. Practically all work is subject to verification or check. Occasional work with some confidential data where the effect of any disclosure would be negligible or where the full import is not apparent in the routines performed.
People Management Responsibilities
Supervisory Responsibility: Exercises no supervision, work direction, or instruction of other employees or students
Work Environment/Physical Effort
Mental Demands: Semi-routine duties of some variety and difficulty performed under general supervision and following general operating procedures and practices. Work involves some planning to select correct methods and correct for error.
Working Conditions: Moderate - (About 50% of the day) Involved in exposure to dirt, odors, noise, or some work is performed with exposure to temperature/weather extremes/occupational risk. Limited probability of coming into contact with blood borne pathogens, other potentially infectious diseases, or biomedical/bio-hazardous materials.
Working Conditions Aspects for Immunizations
Performs tasks involving contact with blood, blood-contaminated body fluids, other body fluids, or sharps (needles): No
Directly works with Patients less than 12 months of age: No
Physical Effort: Medium physical effort - Lifts, carries, or handles lightweight (1 to 25 lbs.) materials or equipment for most of the day. Occasional physical effort with medium weight objects (25-60 lbs.). Very occasional physical effort with heavy objects (over 60 lbs.).Works in reaching or strained positions for about half of day.
Physical Aspects
Bending: Frequent = 34% - 66% of the time
Typing: Not required
Manual Dexterity - picking, pinching with fingers etc.: Constant = 67% - 100% of the time.
Feeling (Touch) - determining temperature, texture, by touching: Frequent = 34% - 66% of the time
Hearing: Constant = 67% - 100% of the time.
Reaching - above shoulder: Frequent = 34% - 66% of the time
Reaching - below shoulder: Frequent = 34% - 66% of the time
Visual: Constant = 67% - 100% of the time.
Color Vision: Occasional = 1% - 33% of the time
Speaking: Frequent = 34% - 66% of the time
Standing: Constant = 67% - 100% of the time.
Balancing: Occasional = 1% - 33% of the time
Walking: Frequent = 34% - 66% of the time
Crawling: Not required
Running - in response to an emergency: Frequent = 34% - 66% of the time
Lifting up to 25 lbs.: Occasional = 1% - 33% of the time
Lifting 25 to 60 lbs.: Not required
Lifting over 60 lbs.: Not required
Handling - seizing, holding, grasping: Constant = 67% - 100% of the time.
Carrying: Frequent = 34% - 66% of the time
Climbing: Occasional = 1% - 33% of the time
Kneeling: Not required
Squatting: Occasional = 1% - 33% of the time
Tasting: Frequent = 34% - 66% of the time
Smelling: Constant = 67% - 100% of the time.
Driving - Utility vehicles such as golf carts, Gators, ATV, riding lawnmowers, skid steer, aerial lift: Not required
Driving - Class C vehicles: Not required
Driving - CDL class vehicles: Not required
N95 Respirator usage (PPE): Not required
Hazmat suit usage (PPE): Not required
Pushing/Pulling - up to 25 lbs.: Occasional = 1% - 33% of the time
Pushing/Pulling - 25 to 60 lbs.: Occasional = 1% - 33% of the time
Pushing/Pulling - over 60 lbs. : Not required
