Cold Food Production Aide

NEW HAVEN, CT
Nov 7, 2019

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Job Description

Overview

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.

 

SUMMARY

Responsible for the preparation and production of quality food for patients, associates, catering, special functions, and customers using standardized recipes and production sheets. Other responsibilities include general sanitation, cleaning of kitchen equipment, use of industrial food service equipment and temperature and production record keeping.

EEO/AA/Disability/Veteran

Responsibilities

  • 1. Sanitation and Safety, Core Cold Production Responsibilities: Complies with Morrison, federal, state, and local health and sanitation regulations during food preparation and department sanitation. Maintains a clean, sanitary working environment. Reports needed maintenance or repairs of equipment used to immediate supervisor. Identifies and utilizes cleaning chemicals following directions recommended by manufacturers and per MSDS sheets. Routinely selects cleaning materials based upon equipment to be cleaned. Utilizes equipment in performing job functions according to department safety procedures. Cleans and sanitizes food service equipment based upon daily task assignment. Uses proper protection when working with chemicals and waste i.e., protection ? gloves, masks, apron, appropriate uniform, cutting gloves, and safety goggles.
  • 2. Completes all assigned tasks within the timeframe of the job task list, as well as added assignments pending operational needs. Prepares patient/catering/cafeteria menu items on production sheets, in accordance with forecasted and/or tallied quantities following established recipes at all items. Follow established procedures based upon Morrison, hospital, and state standards. Follows standardized recipes, portioning, temperature and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed items to ensure quality. Stores, labels, and dates all food items according to policy. Utilizes leftover food products per the direction of the production manager.
  • 3. Following Policy and Procedures Utilizes and maintains equipment in performing job functions according to department safety procedures. Follows facility, department, Morrison and Compass safety policies and procedures to include incident reporting immediately after accident occurs and helps maintain a safe work environment for other team members. Follows facility and departmental infection control policies and procedures, particularly hand washing, personal hygiene and uniform cleanliness. Follows the facility's protocols for Hazardous Materials and Waste Program. Responds to utility failures following department guidelines. Accepts assignments and changes in schedule as necessary
  • 4. Customer Service: Communicates any patient or customer related problems to appropriate personnel immediately following the complaint. Adheres to facility confidentiality and patient's rights policy as outlines in the facility's HIPAA policies and procedures. Participates and attends departmental meetings, inservices and staff development programs as appropriate.
  • 5. Responsible for the preparation, assembly and production of cold food items for DOC/CTY and floor stocks. Items are to be prepared to serve including hours that someone isn't in the position, but food items may be required, as dictated by production lists.

Qualifications

EDUCATION

 

High School Diploma or GED required. **Employees employed by YNHH effective 9/12/2012 as a result of the acquisition of the Hospital of St Raphael may meet educational requirements with the applicable combination of education and experience and demonstration of current competences.

 

EXPERIENCE

 

Approximately six months to one year in the food service industry required.

 

SPECIAL SKILLS

 

Language Skills - Ability to read and comprehend simple instructions, recipes, production system reports, short correspondence and memos. Ability to effectively present information in one-on-one and small group situations to customers, fellow employees, and other associates of the organization. Mathematical Skills-Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals. Reasoning Ability-Ability to apply common sense understanding to carry out detailed but uncomplicated written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

 

PHYSICAL DEMAND

 

Physical Demands-The physical demands described below are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently required to talk or hear. The employee if frequently required to stand; walk; sit; use hands to finger; handle or feel; reach with hands and arms. The employee is occasionally required to climb or balance; stoop, kneel, crouch, or crawl taste or smell. The employee must occasionally lift and/or move up to 50 pounds singlely or greater weights with the assistance of the carts or pallet jacks. Work Environment -The work environment characteristics described below are representative of those an associate encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions; moving mechanical parts; high, precarious places; fumes or airborne particles; toxic or caustic chemicals; extreme cold; extreme heat; risk of electrical shock and risk of radiation. The noise level in the work environment is usually loud.

 

Additional Information

THIS POSITION IS COVERED BY THE TEAMSTERS COLLECTIVE BARGAINING AGREEMENT

Minimum -  $15.25/hr.

Maximum - $26.46/hr.

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Job Info

Job: 14229

Department: Production Unit Dietary
Category: SERVICE & TRADES
Sub Category: GENERAL SUPP SVCS
Status: Per Diem Non-Benefits Eligible
Shift: D/E
Hours: .04