Production Team Member Full Time

Job Summary

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.

Essential Functions:

Demonstrates competence in food preparation

ï¼ Prepares food according to production sheets and standardized recipes

ï¼ Follows prep list and menu guidelines to conserve quality and minimize waste

ï¼ Uses appropriate equipment materials and technique

ï¼ Follows portion control guidelines

ï¼ Produces palatable appealing food

Store and handles food according to established safety and sanitation procedures

ï¼ Correctly uses/follows HACCP and ServSafe safety and sanitation principles

ï¼ Washes hands regularly

ï¼ Always wears gloves

ï¼ Changes gloves regularly

ï¼ Thaws cooks heats holds cools down and reheats food products according to established procedure

ï¼ Labels and dates all stored food products

ï¼ Rotates and consolidates food product to minimize waste/loss

Makes efficient use of time and meets deadlines

ï¼ Food is delivered on time in accurate quantities and according to trayline diagrams

ï¼ Prioritizes tasks in daily planning

ï¼ Preps station for next day

Maintains temperature logs and Production Worksheets

ï¼ Records patient food temperature

ï¼ Records cafeteria food temperatures prior to delivery

ï¼ Documents numbers of actual prepared food and servings left on Production sheets after each meal

Maintains sanitation and cleanliness in production areas

ï¼ Keeps prep and work areas clean and sanitized

ï¼ Sweeps floor when needed

ï¼ Cleans and organizes shelves in walk-ins on a daily basis

Conveys Team Work and Flexibility

ï¼ Participates in daily production meetings

ï¼ Communicates professionally and in a timely manner with fellow employees and management

ï¼ 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

Demonstrate 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:

ï¼ Position does not require patient contact.

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

Repetition-- Repeating the same motion repeatedly 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:

ï¼ Bloodborne Pathogens Exposure Risk: Category C NO exposure to blood or body fluids.

Reporting Relationship:

Reports to the Executive Chef; receives direction from Inventory Clerk in managers absence as well as the Director Food and Nutrition

Disclaimer:

The content of this document reflects the general duties responsibilities minimum skills abilities and competencies necessary to perform the essential functions of the job and should not be considered as an exhaustive detailed description of all the work requirements of the position.

Salary Range:

$17.60 min - $22.89 max