Overview:
Job Description Summary:
Assists the Executive Chef and the Production Coordinator in the preparation of all hot food items served to patients, the cafeteria, and catered events as assigned using standardized recipes. Prepares food for modified diets. Participated in Quality Improvement activities related to the Nutrition Services Department.
Job Description:
Essential Functions:- Prepares ingredients for the hot production by assembling ingredients.
- Cooks products according to standardized recipes.
- Uses equipment for food preparation including mixers, food chopper, food processor, etc.
- Maintains sanitary standards of the production area according to departmental procedures.
- Adheres to Customer Service Performance expectations.
- Assists in creating special preparations and presentations for catered events if needed.
Education Requirement:High School Graduate or equivalent, required.
Licensure Requirement:(not specified)
Certifications:(not specified)
Skills:Familiarity with personal computer and nutrition-related software.
Skill in proper operation of food production equipment (ovens, vertical cutter mixer, etc.).
Effective verbal communication skills required in interactions with department staff.
Experience:One year professional experience cooking, required.
Physical Requirements:OCCASIONALLY: Climb stairs/ladder, Color vision, Fume /Gases /Vapors, Lifting / Carrying: 21-40 lbs, Lifting / Carrying: 41-60 lbs, Pushing / Pulling: 100 lbs or greater with assistance, Sitting
FREQUENTLY: Audible speech, Chemicals/Medications, Hearing acuity, Lifting / Carrying: 11-20 lbs, Pushing / Pulling: 0-25 lbs, Pushing / Pulling: 26-40 lbs, Pushing / Pulling: 41-60 lbs, Pushing / Pulling: 61-100 lbs, Reaching above shoulder
CONTINUOUSLY: Bend/twist, Depth perception, Electricity, Lifting / Carrying: 0-10 lbs, Machinery, Peripheral vision, Power Tools, Repetitive hand/arm use, Seeing – Far/near, Squat/kneel, Standing, Walking
Additional Physical Requirements performed but not listed above:(not specified)
Culinary Arts - Basic Understanding (Meets Expectations), Effective Communications - Basic Understanding (Meets Expectations), Flexibility and Adaptability - Working Knowledge (Meets Expectations), Food and Beverage Handling Practices - Working Knowledge (Meets Expectations), Food Preparation - Working Knowledge (Meets Expectations), High School/GED, Interpersonal Relationships - Basic Understanding (Meets Expectations), Knowledge of Organization - Basic Understanding (Meets Expectations), NCH Core Values - Basic Understanding (Meets Expectations), Problem Solving - Basic Understanding (Meets Expectations), Service Excellence - Working Knowledge (Meets Expectations), Teamwork - Working Knowledge (Meets Expectations)"The above list of duties is intended to describe the general nature and level of work performed by individuals assigned to this classification. It is not to be construed as an exhaustive list of duties performed by the individuals so classified, nor is it intended to limit or modify the right of any supervisor to assign, direct, and control the work of employees under their supervision. EOE M/F/Disability/Vet"