POSITION SUMMARY

Performs a wide variety of tasks and procedures to prepare adequate amounts of high quality cooked and raw foods for use in patient feeding, cafeteria and special function events. Maintains a clean and sanitary work area at all times. Cooking standards and procedures comply with The PA Department of Health regulatory requirements.

MINIMUM REQUIREMENTS

Education:

High School graduate or equivalent preferred.

Experience:

Three years cooking experience in restaurant or institution setting, and/or minimum of 2 years culinary trade school with certificate.

Knowledge, Skills, Abilities:

Must be proficient in sauces, soups, roasting, meat cutting, sautéing, steaming and all other basic cooking methods. Full understanding of PA state sanitation procedures. Serve Safe sanitation is required within first year of hire, and remain current during employment. Fluent in English language. Able to read and follow recipes and instructions, able to write for documentation of temperature logs and production sheets. Able to work with fraction measures. Complete KW IV Culinary quiz and pass with a minimum of 70%.

License/Certification/Registration:

Serve Safe sanitation is required within first year of hire, and remain current during employment.

SUPERVISION RECEIVED

Receives direct supervision from the department manager and supervisors.

SUPERVISION GIVEN

None 

ESSENTIAL FUNCTIONS 1

) Prepares foods in a manner to assure high quality, appearance and flavors. a) Prepares all entrees, baked goods, vegetables, soups, sauces, gravies and similar food items, as directed, for normal and modified diets, special functions and cafeteria meal service, meeting required time schedules. b) All foods items are placed at the serving areas assuring hot foods are more than 135° F. and cold foods are less than 41° F., at all times. c) Food production techniques make best utilization of equipment, supplies and leftovers in all occasions at all times. d) Food production timed to allow the finished product to be completed as close to meal times as possible, varying no more than 15 min. early and no less than 5 minutes before service times. e) When meal service is longer than 30 minutes, batch-cooking techniques are used for all vegetable preparation and as directed for other food items. f) Food warmers, ovens, and other equipment utilized in food production is assembled and readied in advance of their need. g) Food production is completed according to standardized recipes at all times. h) The proper use of garnishes on food items is employed to assure attractive meals. i) Covers labels and dates all advance preparation and left over food items, as they are placed in storage. Monitors "in process" foods, assuring products out of original containers for more than 3 days are used or discarded. 2) Maintains records in food production area. a) Uses department production planning procedures to determine amounts of products to prepare, in advance to the production needs, at all times. 3) Documents quality assurance activities. a) Reports all malfunctioning equipment to supervisor immediately, when a problem is identified. b) Completes all temperature logs and other reports per department procedure. 4) Portions food items for all meal service. a) When slicing or carving food, assures portioning consistent with established procedures. b) Presents entrees and cold items in the cafeteria and patient serving lines following preset portion size to assure proper yields. 5) Complies with department policies. a) Maintains established department policies, procedures, objectives for quality assurance, safety, environmental and infection control. 6) Participates in training and educational programs a) Attends in-service and department specific meetings. b) Attends specialized programs in food production and processing, as directed, to enhance professional growth and development.

NON-ESSENTIAL FUNCTIONS

Performs related and miscellaneous duties as assigned. Job assignments may include a variety of all shifts (1 st , 2 nd and/or 3 rd shift.)