To be part of our organization, every employee should understand and share in the YNHHS Vision, support our Mission, and live our Values. These values-integrity, patient-centered, respect, accountability, and compassion - must guide what we do, as individuals and professionals, every day.
Under the direction of the Executive Chef, this position prepares and distributes assigned recipes in proper quantities meeting established standards to provide the utmost in client satisfaction. Provides wholesome quality food to patients, staff and visitors.
Responsibilities: 1. FOOD PREPARATION: 1.1. Maintains established standards for high food quality by using recipe cards, training and teamwork to provide the utmost in customer satisfaction. 1.2. Knows, practices and teaches principles of quantity food cooking with no more than two errors per quarter as observed by chef. 1.3. Assures that foods are cooked to specified temperatures with no more than three unjustified errors per quarter as observed by chef. 1.4. Takes corrective actions to assure proper food temperatures (below 45 or above 140) with no more than two unjustified errors per quarter as observed by temperature records. 1.5. Assures that foods are properly chilled, covered, labeled, and stored with no more than four unjustified errors per quarter, as observed by chef. 1.6. Reports to supervisor/manager of food products of questionable quality (raw or cooked) to ensure quality food production with no unjustified errors as observed by the chef. 2. COOK 2.1. Prepares assigned recipes according to production sheets, and other special requests utilizing the standardized recipe card file to obtain the quality and quantity needed for daily consumption. 2.2. Assembles all necessary ingredients for food items to be produced with no unjustified error as observed by chef. 2.3. Produces recipes to the quantities determined to avoid waste or runouts with no more than five errors per quarter as observed by the chef. 2.4. Produces recipes and its modifications for diets to ensure wholesomeness with no more than one unjustified error per quarter as noted by the taste panel. 2.5. Determines which recipes to use first to maximize use of equipment with no more than two unjustified errors per quarter as observed by the chef. 2.6. Follows standardized recipe cards to assure consistency of product from day to day with no more than one unjustified error per quarter as observed by the chef. 2.7. Extends recipes and weighs products to ensure proper cost factor with no more than two errors per quarter as observed by the chef. 2.8. Prepares foods for special functions, patients and customers in a delicious and attractive manner with no more than two unjustified errors per quarter as noted by the taste panel. 2.9. Produces and distributes items to cafeterias, special functions, trayline, stock and deluxe meals according to time prescribed with no more than one unjustified error per week as observed by chef. 2.10. Participates in team effort at all times to ensure all products are produced in a timely fashion as observed by production staff. 2.11. Completes assigned workload on a timely basis, without interference with quality, with no more than two errors per quarter as observed by the taste panel. 3. SANITATION 3.1. Maintains appropriate sanitation in-service areas and prep areas to assure a sanitary working environment. 3.2. Demonstrates 'Clean as you go' attitude and a sanitary work area to provide proper conditions for food preparation and service for our customers with no more than three incidents in a twelve month period. 3.3. Maintains clean and sanitary equipment/utensils using prescribed cleaning methods with no more than two noted deficiencies per quarter as observed by the chef. 3.4. 'No eating or drinking' at work or service station is complied with as observed by supervisor or designee with no more than three incidents in a twelve month period. 3.5. Properly uses sanitary procedures (use of gloves) when preparing/handling prepared foods with no more than two exceptions per quarter as observed by the chef. 3.6. Adheres to sanitation guidelines to prevent foodborne illness and possible spread of infection as observed by the chef with no more than one error per quarter. 3.7. Uses and stores cleaning agents properly at all times as observed by the chef. 4. SAFETY 4.1. Assure the safety of patients, staff and visitors through enforcement of department safety policies and procedures. 4.2. Adheres to safety requirements when performing jobs using the following: (May include but not limited to) Knives, slicers Ovens, grills Steam Tables Cleaning Chemicals, etc 4.3. Demonstrates proper use of protective devices and clothing as prescribed necessary by job: Jackets Safety Gloves, Oven Mitts Aprons Shoes Goggles, etc 4.4. Immediately reports all accidents and incidents to supervisor.Before seeking medical treatment, notifies supervisor of a work-related injury. 4.5. Keeps floor free from spills, trash or articles. 4.6. Demonstrates safe lifting practices. 4.7. Ability to demonstrate fire (emergency) evacuation plan. 4.8. Adheres to lock out/tag out procedures. 5. ADDITIONAL TASKS: 5.1. Performs any additional assignments as required by the supervisor/manager. 5.2. Attends all scheduled meetings and in-services as directed by supervisor/manager.
High School Diploma or equivalent. Associate's in Culinary Arts preferred.
One year related experience.
Good interpersonal and communication skills, Able to read and speak English, Successful completion of hospital orientation, Successful completion of department orientation, Must be able to lift 50 lbs. +, Must be able to stand/walk for 6 - 8 hours, Must be able to pull/push carts and equipment for 6 - 8 hours
While performing the duties of this job, the employee is required to use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The employee is required to stand and walk .The employee must frequently stoop, kneel, crouch, or crawl; talk or hear. The employee must regularly lift and/or move up to 25 pounds, occasionally move and/or lift up to 50 pounds. The specific vision abilities required include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. The noise level in the work environment is usually moderate. Incumbents as well as external and internal applicants who become disabled must be able to perform the essential job functions with or without the assistance of reasonable accommodation as determined on a case by