Food Production Cook - Full Time

Job Description
JOB SUMMARY:
Prepares and/or preps food for patients or retail, follows recipes. Follows all food safety and quality standards.
ESSENTIAL FUNCTIONS OF THE JOB:
1. Ensures the production of cafeteria and patient meals;
assures quality of foodserved as well as proper recipes, ingredients, and production totals.
2. Supervises departmental Storeroom activities and personnel.
3. Prepares food items as specified by recipes.
4. Assigns daily sanitation and food preparation duties to Food Production I's and II's;
follows up to assure completion.
5. Keeps work area clean and organized;
maintains sanitation ofproduction equipment, counters, and utensils used;
conducts routine inspections of production area.
6. Oversees uses and disposal of leftovers for cost control.
7. Checks on "
Pull to thaw"
items and proper storage of perishable food products.
8. Trains assigned staff. Ensure all food is properly labeled and dated. Discard expired product.
9. Assists in employee performance evaluations.
10. Assures compliance of all regulatory requirements and departmental policies and procedures.
11. Assists in preparing weekly production employee schedules.
12. Leads production meetings as required.
13. Assists with menu development.
14. Fills requests, from cafeteria and tray line operations, for back-up and additional items.
Complies with regulatory requirements;
maintains established departmental policies and procedures, including those pertaining to infection control, quality assurance, and safety.
Strives for excellence of service as described in the CARE Manual.
Responds to the following Shore Health System codes:
Code Pink, Code D, Code Yellow, Code Red (in the immediate area).
Responsible for honest behavior in all matters. To the best of the employee’s knowledge and understanding, complies with all Federal and State laws and regulations.
Maintains the privacy and security of all confidential and protected health information. Uses and discloses only that information which is necessary to perform the function of the job.
20. Performs related duties, as assigned.
MINIMUM EDUCATION, EXPERIENCE, AND LICENSE/CERTIFICATION REQUIRED:
Minimum of three years of food preparation experience, preferably in an institutional setting/ equivalent training. Thorough knowledge of cooking, baking, salad preparation, and food procurement, storage, and sanitation. Demonstrated ability to read, follow instructions, and to understand weights, measures, and recipe procedures.
Exposed to some typical kitchen elements, including wet floors, noise, cuts, burns, and injuries in the use of mixers, knives, and other kitchen equipment.
Light to moderate lifting.
The employee in this position must be able to demonstrate the knowledge and skills necessary to provide care based on the age of the patients served. He/she must demonstrate knowledge of the principles of growth and development over the life span and possess the ability to assess data reflective of the patient’s status, to interpret the appropriate information needed to identify each patient’s requirements relative to his/her age-specific needs, and to provide the necessary care as described in the department’s policies and procedures.