Food Production Tech - TRC

Food Production Technician

The Food Production Technician promotes and exemplifies the mission and philosophy of Tamarack Retirement Center. This position is responsible for all the kitchen duties on a routine basis. Limited general menu duties, such as substitutions, and ordering food/supplies for the facility kitchen in the absence of the Dietary Supervisor. Works well as a team member to assist with other duties.

Demonstrates Competency in the Following Areas:

• Follow proper meat thawing procedure and preparation of all frozen food items.
• Prepares, washes, trims, cooks and seasons food items to be utilized.
• Prepares food according to standardized recipes.
• Controls portions for cost control purposes.
• Confers with other Food Production Technicians regarding leftovers and utilizes before making a new batch to eliminate overstock.
• Completes pre-preparatory work for next day's production, help in preparing meats for next days menus.
• Carves portions of meat, fish, fowl, etc. into portion following standardized recipes.
• Produces all food products retaining attractive color and flavor.
• Food is sampled each meal by production employee using the two spoon methods to assure quality and texture acceptance.
• Presentation of prepared foods is done in a professional manner.
• Reports "out-of-stock" items in accordance with departmental policy.
• Efficiently & courteously serves residents.
• Records all menu substitutions on its correct form.
• Correctly labels and dates all food products and supplies to replace original container when in individual use and/or service.
• Assist in checking in supplies and put them away neatly.
• Immediately requests repair of broken equipment within the department and uses alternative means to carry out tasks in the meantime.
• Completes cleaning of equipment after each use and as assigned.
• Always sweeps production area before ending shift.
• Assures proper storage and cleanliness of pots and pans and service-ware daily.
• Gives timely and proper notification of intended absences when sick and taking benefit pay.
• Maintains attendance, punctual at the start of work shift and adheres to departmental lunch and break periods.
• Adheres to department dress code and ID pin.
• Observes departmental policies regarding infection and safety.
• This includes all food safety rules.
• Strives to maintain a good rapport and appropriate interdepartmental relationship with other departments.
• Participates in creating a positive work environment for everyone.

Requirements

Professional Requirements:

• Ability to organize and coordinate daily workload.
• Follows administrative and departmental directives supportively and effectively.
• Channels suggestions and questions through proper chains of commands. (Supervisor, Coordinator, then Administrator)
• Attends mandatory hospital in-services.
• Attends 75% of all departmental in-services and 100% of mandatory in-services.
• Education/Regulatory Requirements & Experience:
• High school diploma or its equivalent preferred.
• Experience in institutional foodservice preferred.
• Obtain a current or temporary Food Handler's Permit offered by the Jackson County Health Department.

Language Skills:

• Ability to read and communicate efficiently in English.

Skills:

• Verbal ability to understand medical and scientific terminology in order to communicate with professional staff regarding technical aspects of the Food & Nutrition Services Department. Ability to understand policies, principles and procedures.
• Must be able to perform functions and duties of this position.
• Vision and hearing is essential.

Physical Demands:

• Physical conditions are clean, neat and well lighted areas. Physical stamina needed to be able to lift, carry, stand, bend, squat, crawl, reach, kneel, pull & twist using good body mechanics for sustained periods of time. Must be able to walk approximately four miles a day.
• Must demonstrate good health and energy & the ability to think and act independently in routine emergency situations.
• Must be able to withstand heat while working around stove, oven, and changes in temperature when going in and out of refrigerator or deep freezer areas.