Position is responsible for department cleanliness, food preparation, customer service and maintaining stock in assigned areas.
Reports to
Production manager- Chef /Retail Manager
Supervises
None
Ages of Patients
Pediatric
Adolescent
Adult
Geriatric
Blood Borne Pathogens
Minimal/ No Potential
Qualifications
Education
N/A
Licensure/Certification
Required: Current Food Handler's Card
Preferred: Current Serve Safe certificate
Experience
Required: None
Preferred: 6 months of restaurant or food service experience.
Essential Responsibilities
Demonstrates compliance with Code of Conduct and compliance policies, and takes action to resolve compliance questions or concerns and report suspected violations.
Prepares foods according to recipes and standards.
Maintains stock levels in assigned area.
Portions and plates foods.
Cleans and sanitizes assigned areas.
Learns and follows standards regarding portion sizes.
Follows regulated hygiene standards
Works all production shifts
Follows proper safety procedures related to food service equipment and knives.
Follows proper safety procedures related to preparation and holding of foods.
Takes responsibility for attending all required inservice training.
Prepares patient trays according to diets and requests.
Dates and stores food.
Follows infection control guidelines for handling soiled dishes and utensils
Ensures dishes/pots clean prior to storing
Ensures proper procedure followed for cleaning dishes, utensils, and pots
Keeps work area clean
Documents dish machine temperatures
Reports all sharps found on soiled trays to supervisor
Follows food safety guidelines
Keeps work station clean, organized and sanitized.
Achieves Customer satisfaction goals for the dept.
