Second Cook-Food Service Food Production - WST- Part Time-Weekends/Holidays
Produces portions and dispatches all food items assigned to ensure all patient and non-patient services are met
1. Is responsible for safety and sanitation of assigned work areas.
2. Notifies and communicates any physical plant hazards to supervisors
3. Ensures that food produced meets departmental and regulatory standards in terms of quality quantity temperature and appearance
4. Ensures all food items are produced in accordance to departmental protocols: recipe control portion control and production amounts
5. Produces and/or dispatches all food items in a timely manner
6. Adheres to work schedules with regard to work days and job assignments as instructed by supervisors
7. Adheres to established production and service procedures
8. Successfully completes annual physical examination
9. Uses various equipment while performing assigned task
10. Operates equipment in a safe manner and cleans all equipment according to established guidelines
11. Maintains compliance with OSHA/JCAHO standards
12. Follows standard practice for storing issuing covering labeling dating and rotating of foods
13. Properly disposes of waste and garbage
14. Receives and signs for all food and supplies issued
15. Communicates with supervisor for daily and weekly assignments
16. Conducts yield test cutting test and recipe development
Collective bargaining unit: SEIU 1199-MSW
SEIU 1199 at Mount Sinai West BBJ - Food Service Food Production - WST Mount Sinai West
Required Experience:
IC
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