Job Description

• Reads, interprets, and follows worksheets and recipes to determine type and quantity of desserts, salads, garnishes, and canned fruit to be prepared for patient Room Service style menu.
• Prepares and portions foods according to departmental nutritional guidelines protecting from bacteria, physical, and chemical contamination.
• Responsible for rotation of stock in assigned work area for quality control.
• Follows standardized recipes.
• Operates equipment in the area including steamers, ovens, cutter, slicing machines, and scales for manufacturing and portioning of patients' food.
• Follows the departmental systems and procedures of applied food service sanitation to maintain the work area and equipment to meet the guidelines established by federal, state and city regulatory agencies.
• Strictly adheres to established safety and sanitation policies to safeguard the well-being of patients from physical, bacterial, or chemical contamination.
• Maintains records of the productivity of the assigned section of the station to measure productivity and forecasting of food and supplies.
• Rotates merchandise by following the departmental system of FIFO (first in, first out) to insure maintenance of quality assurance for full utilization to reduce product cost and meet budget guidelines.
• Delivers food products to various departments within the hospital and records and documents on appropriate requisition shifts.
• Performs all other duties as assigned.

• Must be able to read and understand written instructions, recipes, and labels and have the ability to verbally communicate with co-workers and supervisors.
• Must be able to record finished productivity on production work sheets.
• Three to six months previous food service experience in a hospital or institution needed.

• Must be able to follow exactly the assigned production lists and recipes.
• Must have basic knowledge of applied food service sanitation to safeguard the patients from the hazards of bacteria, chemical and physical contamination in the storage, preparation and distribution of food products assigned to the station.
• Must have knowledge of preparation, cooking, baking for manufacturing of various food items such as custards, puddings, cakes, cookies, etc.
• Must be able to properly operate and sanitize all manufacturing equipment in the area in the preparation of selected patient items.
• Must have the ability to function independently within the broad scope of established departmental policies and goals referring specific problems to supervisor where clarification of operating policies and procedures may be required.
• Must show initiative and good judgment and decision-making skills in maintaining productivity.
• Work may involve occasional light to heavy manual effort in transporting materials or equipment, or in lifting, moving, or carrying light-weight materials.

• Possible on feet for most part of the day (99%).
• Due to the nature of the job the candidate should be able to lift 50 pounds with assistance. pushing and pulling food carts.
• Works in heated and air-conditioned office/kitchen.
• Satisfactory physical environment with occasional distraction from machine or related noise, and occasional temperature variation caused by working alternately in front of hot stoves and in refrigerators or freezers.
• Work with kitchen machinery such as cutters, blenders, slicers, knives, as well as hot ovens, griddles steamers, steam and boiling liquids.
• With appropriate caution, probability of injury to oneself or others is minimized.
• Consequence of errors ranges from no harm to serious harm such as incorrect trays to patients, injured employees and broken equipment.

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