CULINARY SPECIALIST

CULINARY SPECIALIST

Perform a variety of duties in order to provide food to patients, visitors and staff in a safe and courteous manner focusing on retail food operations. Wait on customers in a courteous manner, prepare food and rings sales on sale system.

Essential Job Functions

• Regular, consistent, on-site, and timely attendance.
• Food Sanitation and Safety
• Perform food service related to duties in a manner which meet the established Department of Health standards for sanitation and safety.
• Practice good hygiene which includes handwashing, wearing hair restraints and personal hygiene.
• Use gloves as directed for serving food, sanitation and food production activities.
• Perform routine cleaning assignments. Keep work area and equipment neat and clean. Sign and date cleaning sheets when work complete.
• Report any equipment malfunctions or unsafe work condition promptly to supervisor.
• Dispose of garbage correctly and safely.
• Food storage
• Store all food safely and in proper locations and according to HACCP policy.
• Store food in a proper storage container, which is clearly labeled and dated.
• Check dates on stored items and plan usage accordingly to prevent waste.
• Utilize food items from storage locations on a FIFO (first in, first out) basis.
• Inform supervisor when the last item is taken out of inventory to ensure accuracy of par levels.
• Follow department guidelines for use by dates and expiration dates.
• Store food and supply items from delivery in proper locations.
• Food Preparation
• Prepare food according to recipes and production sheets which meet the department standards for quality, and measure by appearance, taste and temperature and portion size.
• Correctly produce or portion items on production sheets. Report any discrepancies to the supervisor.
• Maintain records for production area which may include information about production and usage numbers, yields, and over production/leftovers.
• Follow proper cooking techniques and methods which include but are not limited to: weighing, mixing, measuring, cutting and combining ingredients.
• Perform simple mathematical calculations accurately when adjusting recipes, volumes and weights of food products.
• Operate/utilize a variety of manual, electrical and gas cooking equipment and utensils (such as fryers, grill, mixers, pots, pans, blenders, knives, etc.) as directed by recipes to produce a quality product.
• Inventory items for the following day and prepare orders.
• Cash Handling
• Ensure that customers are charged appropriately for food items and all cash transactions are accounted for in cash register balances.
• Operate cash register according to procedures for cash handling. Notify supervisor immediately of any difficulty or discrepancies at the register.
• Accurately program the register for current pricing.
• Keep record of sales. Document appropriately.
• Perform transaction in a professional manner and answer customer questions in a kind, courteous manner.
• Food Service
• Serve food to customers according to department standards.
• Use correct portioning tool issued for products. Follow HACCP temperature guidelines for holding foods during service to ensure a safe, high quality product. Take and record food temperate at assigned times.
• Accurately serve food, in the cafeteria. Perform duties in an efficient and cooperative manner. Keep work station clean. Restock as necessary.
• Demonstrate customer skills in dealing with patients, visitors and employees.
• Food Receiving
• Receive food and supplies from vendors to assure accurate and safe delivery as per the HACCP guidelines.
• Unload food items from pallets or carts and correctly check off invoice. Alert supervisor to discrepancies.
• Store all items in correct location and rotate items on a FIFO (first in, first out) basis.
• Store perishable items in a timely manner and proper location according to HACCP guidelines to ensure food safety.
• Check dates on products and stored items. Notify supervisor of expired items.
• Return empty boxes to proper trash location.
• Food Utility
• Perform routine cleaning assignments to keep work area and equipment neat and clean. Sign and date cleaning sheets when work completed.
• Report any equipment malfunctions or unsafe work conditions to supervisor.
• Dispose of garbage correctly and safely.
• Other related duties as assigned.

Required Qualifications

• High School Diploma, GED or higher level of education.

Preferred Qualifications

• Food Service Experience
• Cash handling
• Serve Safe Certification

License, Certification & Clearances

• Act 34-PA Criminal Record Check from the PA State Police system.

Supervisory Responsibilities

• This position has no direct supervisory responsibilities, but does serve as a coach and mentor for other positions in the department.

Position Type/Expected Hours of Work

• Incumbent will be scheduled based on operational need (rotate shifts, standby, on-call, etc.).
• Travel may be expected locally between Independence Health System locations.

Equal Employment Opportunity

Independence Health and its affiliated companies are Equal Opportunity Employers. It is their policy to prohibit discrimination of any type and to afford equal employment opportunities to employees and applicants without regard to race, color, religion, sex, sexual orientation, national origin, age, marital status, disability, veteran status, or genetic information, or any other classification protected by law. Independence Health and its affiliated companies will comply with all applicable laws and regulations.

Disclaimer

This job description is not designed to contain a comprehensive listing of all activities, duties or responsibilities that are required of the employee. Moreover, duties, responsibilities and activities may change or new ones may be assigned at any time with or without notice.

Work Environment

When lift requirement is in excess of 50#, lift assistance (2 person) and/or transfer device is required.Essential Absolute Necessity.Marginal Minimal Necessity.Constantly 5.5 to 8 hours or more or 200 reps/shift.Frequently 2.5 to 5.5 hours or more or 32-200 reps/shift.Occasionally 0.25 to 2.5 hours or 2-32 reps/shift.Rarely Less than 0.25 hours or less than 2 reps/shift. - Physical Condition - Essential - Marginal - Constantly - Frequently - Occasionally - Rarely - Never

Extreme Heat - x - x

Extreme Cold - x - x

Heights - x

Confined Spaces (labeled) - x

Extreme Noise(>85dB) - x

Mechanical Hazards - x - x

Use of Vibrating Tools - x - x

Operates Vehicle (company) - x

Operates Heavy Equipment - x

Use of Lifting/Transfer Devices - X

Rotates All Shifts - x - x

8 Hours Shifts - x - x

10-12 Hours Shifts - x

On-Call - x

Overtime(+8/hrs/shift; 40/hr/wk) - x - x

Travel Between Sites - x

Direct Patient Care - x

Respirator Protective Equipment - x

Eye Protection - x - x

Head Protection (hard hat) - x

Hearing Protection - x

Hand Protection - x - x

Feet, Toe Protection - x