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Responsible for the preparation and assembly of all salads, sandwiches, cold plates and desserts needed for patients, retail operations, and catering. Ensures all food items meet standards for quality, quantity, and portion control as set by the department. Maintains safety and sanitation standards within the unit.
PRINCIPAL DUTIES AND RESPONSIBILITIES:
1. Prepares and assembles salads, sandwiches, cold plates, and desserts as assigned following standardized recipes.
2. Ensures acceptable food temperatures, food quality, and appearance.
3. Weighs/measures products and ingredients utilizing approved standardized equipment.
4. Prepares, holds, and stores food at acceptable temperatures and in approved containers or designated equipment (under refrigeration).
5. Evaluates final food products through appropriate taste testing procedures and visual inspection.
6. Portions food products as indicated in recipes and based on patient diet restrictions and modifications.
7. Uses following equipment: scales, measuring utensils, mixers, blenders, steam-jacketed kettles, steamer, ovens, and small hand utensils. Operates and maintains equipment in a safe and sanitary manner. Informs a manager of any malfunctioning equipment.
8. Informs Assistant Food Production Manager of any non-food needs.
9. Completes inventories upon request. Rotates food supplies on a routine basis. Covers, dates, and labels all foods appropriately. Informs Assistant Food Production Manager of outdated or leftover items or any discrepancy with the inventories and helps plan for reuse of acceptable leftovers.
10. Follows food production assignments meeting established deadlines.
11. Works with staff in the unit during changes brought about by staffing issues, food availability, or equipment availability.
12. Assembles and organizes patient food trucks following predetermined requirements and delivers these trucks to designated areas. Delivers food items to cafeterias and catering as requested.
13. Follows the department dress code policy.
14. Attends in-services and training as scheduled.
15. Completes cleaning assignments providing for safe and sanitary equipment.
16. Prepares unit for monthly pest control inspection.Qualifications:
Read and comprehend English. Ability to count and perform basic math skills. Requires manual dexterity and repetitive motions.
WORKING CONDITIONS:
Work is performed in a typical institutional kitchen. Required to go in and out of refrigerated areas, lift 30lbs and push/pull 100lbs, stand 8 hrs.
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