Commissary Cold Production Worker - Cold Prep

Additional Information About the Role Do you enjoy making sandwiches, salads, and wraps? Do you enjoy working in a team? Come work at Barnes-Jewish Hospital in the Food and Nutrition Department as a Commissary Cold Production Worker.

DAILY PAY AVAILABLE

Full Time Shift:

6AM-2:30 PM Sunday-Thursday Will Be Working in 45 Degree or Below Temperatures for Extended Periods of Time Will Be Preparing Sandwiches, Salads, Wraps, and Cutting Fruit Overview Barnes-Jewish Hospital at Washington University Medical Center is the largest hospital in Missouri and is ranked as one of the nation's top hospitals by U.S. News & World Report. Barnes-Jewish Hospital's staff is composed of full-time academic faculty and community physicians of Washington University School of Medicine, supported by a house staff of residents, interns, fellows and other medical professionals. Recognizing its excellence in nursing care, Barnes-Jewish Hospital was the first adult hospital in Missouri to be certified as a Magnet Hospital by the American Nurses Credentialing Center. Preferred Qualifications Role Purpose The Commissary Cold Production Worker will correctly prepare and creatively assemble cold appetizers, salads, cold entrees, and desserts following production sheets according to standardized recipe and specified preparation methods. This position must ensure proper packaging, cooling, coding and storage procedures for delivery to specified locations. Must have the ability to follow written and verbal direction as well as proficient reasoning skills with speed and accuracy to control line speeds and production rates. Must encourage a team effort and demonstrate a supportive attitude among peers. Follows HACCP (Hazard Analysis Critical Control Point) procedures, food code regulations and FSMA (Food Safety Modernization Act) guidelines. This position will work for extended periods of time in 40-45 degree environ. Responsibilities Produces bulk standardized recipes according to specified procedures following all HACCP guidelines. This includes manual material handling and the use of various types of automated manufacturing equipment, knives, hand tools, powered tools and equipment that requires specialized training/certification. Assists in the start-up of processing equipment; disassembles and assembles production and portioning equipment cleaning, calibrating and sanitizing to prescribed FSMA standards. Ensures quality control standards are met per guidelines of the

Manager:

lab procedures, product packaging, product codes, product labeling, product rotation, and product waste tracking while working in an extremely hot and cold environment. Follows all sanitation requirements, company safety policies and Good Manufacturing Practices (GMP). Generates required production in defined time frames; generates production and quality control records/reports/logs and other required paperwork as required by the Company, USDA, FDA, CMS. Minimum Requirements Experience