Find & Apply For Kitchen Staff Jobs in Jamestown, North Dakota

Description Statement of Purpose Under the supervision of the Nutrition Services Supervisor, the Food Prep II

• Prep Cook assists the main and specialty cooks with the preparation of food for hospital patients, employees, and visitors.

This position also provides assistance with the following tasks: preparation of food for catered meetings/events; dessert preparation and dish-up; stocking; inventory maintenance; clean-up duties following lunch services. This is a full time position working 70 hours a pay period. Hours are Monday

• Friday from 7:00am-2:30pm with no weekends.

Holidays are variable.

Job Function:

Reviews daily menu with the main and specialty cooks to determine daily prep/cooking tasks that will need to be completed each day. Assists with the preparation of food for the café. Deep fry food and makes specialty items for café. Answers phone and takes messages or puts in diet order as needed. Practices proper portion control techniques. Measures and mixes ingredients according to recipes using a variety of kitchen utensils and equipment such as ovens, food processors, mixers, steamers, etc. Ensures that cooking and food preparation areas are kept in a clean, neat, and orderly manner. Assures safe handling of food from receiving, storage, preparation, serving, cooling, to reheating. Helps the cook with clean-up duties following lunch services. Assists with dessert preparation and dish-up duties for items to be served in the café. Assists with inventory maintenance within the department, including checking-in and putting away grocery deliveries and truck delivery. Assist with the following tasks as primary responsibilities: assist the café employees with serving or stocking items during the lunch meal service; packaging and stocking of items in the café to-go cooler; assist the salads/caterer with special event food preparation. Inputs patients' meals into CBORD computer system when needed. Miscellaneous Responsibilities Answers the department telephone calls, as needed. Consistently uses AIDET communication skills with patients, guests and employees. Contributes to overall Nutrition Services Department and ever growing services. Assures that personal behavior complies with the hospital's Standards of Behavior at all times. Performs other related duties as assigned or requested by department supervisor or manager. Requirements Preparation & Training

• Work requires a high school level of knowledge in reading, writing, and/or arithmetic. Requires the ability to understand and communicate detailed instructions and procedures. Work Experience
• Under the supervision of the Nutrition Services Supervisor, the Food Prep I
• Prep Cook assists the main and specialty cooks with the preparation of food for hospital patients, employees, and visitors. This position also provides assistance with the following tasks: preparation of food for catered meetings/events; dessert preparation and dish-up; stocking; inventory maintenance; clean-up duties following lunch services. Attendance
• Punctual and regular attendance is an essential responsibility of each employee at JRMC. Employees are expected to report to work as scheduled, on time and prepared to start working. Employees are also expected to remain at work for their entire work schedule. Analytical Ability
• Follows recipes and instructions accurately to ensure consistent food quality and portion control.

Identifies and separates ingredients that may be spoiled, contaminated, or unsafe for use. Observes equipment, tools, and workspace to detect issues or inefficiencies and reports them appropriately. Prioritizes tasks and adapts to changing kitchen needs in a fast-paced environment. Independent Judgement

• Work is performed independently. The employee must use his/her own judgment to plan and carry out the work. Contact with Others
• Contact with others outside of the department is frequent. Supervising the Work of Others
• NA Responsibility for Welfare of Others
• The employee is occasionally in situations where carelessness on his/her part would cause harm to others. Carelessness on the employee's part could cause moderate harm to others due to food production and sanitation responsibilities. Mental/Visual Effort
• Work requires concentration for short periods of time, occasionally under pressure.

Must be able to see and hear or use prosthetics that will enable these senses to function adequately to assure that the major requirements of this position can be fully met. Must be in good general health and demonstrate emotional stability. Must be able to speak and write the English language in an understandable manner. Working Conditions

• Clean, well-lighted work area.

Is subject to falls and burns from equipment through the work day. Frequent exposure to heat and cold. Participates in and complies with JRMC Safety Management program. Maintains knowledge of and observes

Standard Precautions, OSHA Job Classification:

This position is defined as a category II. Employee does not have exposure to bloodborne pathogens. Physical & Sensory Effort

• Work involves constant standing or walking. Needs finger dexterity when handling dishes during serving times. Considerable reaching, stooping, bending. Occasionally requires ability to move around narrow isles less than 24 inches in width. Promotion
• No formal line of promotion Background Check
• A comprehensive background check and drug screening will be conducted as a condition of employment for this role. Drug Screen
• A urine drug screening is required for all positions and must be completed within 30 days of the date of hire. Physical Requirements
• These are physical requirements of the position that may be performed as part of daily duties.

Inability to meet one or more of these physical requirements will not automatically disqualify a candidate or employee from the position. Upon request for reasonable accommodation, JRMC may be able to adjust or excuse one or more of these requirements, depending on the requirement, the essential functions to which it relates and the proposed accommodation. Employee Requirements Visual Observation

• Continuously Standing
• Continuously Walking
• Frequently Sitting
• Rarely Hands and Finger Dexterity
• Continuously Reaching with Hands and Arms
• Frequently Climbing
• Rarely Stooping/Kneeling/Crouching/Crawling
• Occasionally Hearing/Listening
• Continuously Tasting or Smelling
• Frequently Working Inside
• Continuously Working Outside
• Rarely Working in Extreme Heat
• Rarely Working in Extreme Cold
• Occasionally Working with Hazardous Materials
• Rarely Noise
• Continuously Working in Dirt/Dust
• Rarely Driving
• Never Lifting / Carrying / Pushing /

Pulling:

Up to 10 pounds

• Continuously Up to 25 pounds
• Frequently Up to 50 pounds
• Occasionally Up to 75 pounds
• Never Up to 100 pounds
• Never Over 100 pounds
• Never