Food and Nutrition Production Team Member (Cook) Full-time

Job Summary

Reporting to the Food Production Manager The Production Team Member performs a variety of tasks and operations to prepare and cook food items as assigned for meal service.

Supports and is responsible for incorporating into job performance the Frederick Health (FH) mission vision core values and customer service philosophy and adheres to the FH Compliance Program including following all regulatory requirements and the FH Standards of Behavior.

Example of Essential Functions

• Demonstrates competence in food preparation.
• Prepares food according to 8 Steps 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.
• Store 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.
• Changes gloves regularly.
• Thaws cooks heats holds cools down and reheats food products according to established procedure.
• Labels and dates all stored food products using 3 duo dot system.
• Rotates and consolidates food product to minimize waste/loss.
• Makes efficient use of time and meets deadlines.
• 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 Worksheet
• Records patient food temperature 3x a meal.
• Records cafeteria food temperatures prior to delivery
• Completes PM Refrigerator/Freezer temperature logs.
• Documents numbers of actually 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.

Required Knowledge Skills and Abilities

• 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 to make simple calculations as to quantities of food product needed.
• Demonstrated organization and time management skills.
• Working knowledge of kitchen utensils machines and equipment.
• Must be able 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 in order to effectively interact with employees managers and outside customers including patients.

Minimum Education Training and Experience Required

• 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 health care is required.

Patient Contact

Performance of job does not require patient contact

Physical Demands:

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) or requiring walking or standing to a significant degree (about six hours a day).

Repetition:Repeating the same motion over and over again places stress on the muscles and tendons.The severity of risk depends on how often the action is repeated the speed of the movement the required force and muscles involved.

Awkward Posture:Posture is the position your body is in and its effect on the muscle groups that are involved in the physical activity.Awkward postures include repeated or prolonged reaching twisting bending kneeling squatting working overhead with your hands or arms or holding fixed positions.

Forceful Exertion: The amount of physical effort required to perform a task (such as moving patients) or to maintain control of equipment or tools. The amount of force depends on the type of grip the weight of the object or person body posture the type of activity and the duration of the task.

Contact Stress: Pressing the body hard on sharp edges can result in placing too much pressure on nerves tendons and blood vessels. For example using the palm of your hand to hit or stick objects can increase risk of musculoskeletal disorders.

Vibration:Operating vibrating tools such as sanders grinders chippers; routers drills and other items can lead to nerve damage.

Working Conditions:

Bloodborne Pathogens Exposure Risk:Category C NO exposure to blood or body fluids.

Noisy Moving Machinery Stressful Situations Cleaning Chemicals in use.

Reporting Relationship:

Reports to the Food Production Manager; receives oversight and direction from Inventory Clerk in managers absence as well as the Director Food and Nutrition.

Required Experience:

IC