Job Description
Provide high quality hot food items for the cafeteria, patients, and catered events. Performance Improvement is utilized to develop, assess and evaluate performance monitors to improve key processes and key result areas.
Major Responsibilities:
- Prepares the hot menu items correctly according to the standardized recipes.
- Practices effective communication skills and maintains good customer relations.
- Documents food temperatures prior to each service and dates food items to ensure freshness.
- Maintains a safe sanitary work area meeting Hospital and Board of Health Regulations and Guidelines.
- Participates in the department’s Performance Improvement Plan to improve key processes and key result areas.
Education/Experience Required:
- • High school diploma
- • 2 yrs. restaurant line cook experience
Knowledge, Skills & Abilities Required:
- • Good verbal skills • Ability to read and follow a recipe • Minimum lifting requirement of 25 pounds
Physical Requirements and Working Conditions:
- • 100% of the workday is spent standing, walking, bending, stooping • ability to navigate in and out of walk-ins be able to work in hot and cold enviroments; such as freezers and grill areas • ability to lift 25-70 pounds on a daily basis • equipment used - ovens, deep fryers, stove top, steam jacketed kettles, Cuisinarts, electric slicers, broiler, steamer and large mixers
- This requirement supersedes any previous lifting requirement effective 08/01/2014. Ability to lift up to 35 pounds without assistance. For lifts over 35 pounds, lifting equipment is expected to be used or lift with at least one other associate when available. Unique lifting/movement situations will be assessed on a case by case basis.
