Food Production Tech III (Cook) - Food and Nutrition (Evenings)

Cook

Prepare ingredients for cooking, including portioning, chopping and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality and presentation standards and food production checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves and fryers. Tests food to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Assists with ensuring leftover food is labeled and stored properly and plays an integral role in maintaining sanitation and cleanliness.

Being a part of Tanner Health System is more than a job, it is a promise we make to treat every patient with exceptional service every time they walk through our doors. Service excellence is the foundation of our organizational culture and the expectations we all set for each other, our patients, physicians and our community. All employees agree to abide by a set of service standards. These standards are the promise we make to provide the best care possible, and represent our beliefs, values and who we strive to become. We each commit to making Tanner Health System a great place for our employees to work, for patients to receive care and for physicians to practice medicine.

Sanitation and Maintenance. Maintains clean work area. Set up and break down workstation with required mise en place, equipment and supplies, ensuring proper refill, storage and cleaning station as appropriate. Follows proper food handling and sanitation procedures as per local and federal regulations. Wash and disinfect kitchen area including tables, tools, knives and equipment to ensure sanitary conditions and meet the department standards, including using sanitizers required by the health department. Adheres to cleaning procedures and cleaning assignments

General Kitchen. Prepare all potentially hazardous foods at the correct temperatures according to HACCP guidelines. Follows appropriate personal hygiene procedures to ensure food served to patients and staff is safe for consumption, including washing hands prior to handing food and wearing hat hairnet, beard guard and proper footwear. Follow proper procedures for receiving, storing, and returning damaged items not meeting specifications. Ensure compliance with food safety procedures such as product rotation, First-In-First-Out (FIFO), date marking, cleaning and organizing storage areas and cold chain compliance. Responsible for proper utilization of food and equipment to minimize waste and loss to the department. Procures food from refrigerators, freezer, and other storage areas. Inspect food stuffs. Operate Ovens, stoves, grills, microwaves and fryers to prepare food. Report maintenance issues immediately to management. May assist with training.

Food Preparation. Prepare and cook food according to recipes, quality standards, presentation standards and food production sheets. Prepare food ingredients for cooking, including portioning, chopping and storing food before use. Wash and peel fresh fruits and vegetables to prepare them for cooking or consumption. Prepare cold foods, including salads, sandwiches, condiments and dressings. Weigh, measure and mix ingredients according to recipes. Must be able to scale standardized recipes to meet set production. Test food prior to serving to determine if it has been cooked sufficiently, by tasting or piercing with utensils. Applies knowledge of modified diets. When foods are not available to prepare the menu as posted, will be capable of substituting foods of equal nutritional value for patients and visitors. Monitor food quality while preparing food and throughout the day utilizing HACCP forms and production sheets.

Kitchen Tools and Equipment. Use kitchen tools safely and appropriately. Use proper knife handling procedures, use dry pad when moving hot material and ensure safe operation of all equipment. Use measuring tools to precisely measure ingredients and portion sizes.

Set-up. Responsible for plating patient meals as per requirements and on a timely manner. Sets up serving line according to established time frames and according to set diagrams. Ensure availability, quality and presentation of food Items during meal periods. Ensure proper portion, arrangement and food garnish to be served for patients and caf meals. Assists with distribution of food to serving areas.

Safety and Security. Considers safety in all aspects of the job. Follow hospital and department safety and security policies and procedures to ensure a clean and safe environment. Use proper equipment, wear appropriate PPE and use correct lifting procedures as necessary to avoid injury. Identify and correct unsafe work procedures or conditions and or report them to management and security.

Working with Others. Partner and assist others to promote an environment of teamwork and achieve common goals. Speak to co-workers and management using clear, appropriate and professional language.

Responsible for responding correctly to certain disaster or emergency situations such as fire alarms, co-worker or visitor injuries, bomb threats etc.

Policies and Procedures. Follows hospital and department policies and procedures. Adheres to job conduct, dress. Ensure uniform, nametag and personal appearance are clean and hygienic. Maintains proficiency of skills in other areas of the department as necessary to assume other duties if needed. Performs other duties as related and assigned by the supervisors or management.

Employee performs within the prescribed limits of Tanner Health System's Ethics and Compliance program. Is responsible to detect, observe, and report compliance variances to their immediate supervisor, the Compliance Officer, or the Hotline.

Education: High School Diploma or GED

Experience: Two years of related experience. Requires working knowledge of specialized practices, equipment, and procedures.

None Required

Will accepts 5 years of experience in lieu of High School diploma or GED.

Must have experience with bulk cooking for more than 200 people.

Know, understand and apply HACCP guidelines.

Proficient demonstrated knowledge of cooking methods such as braising, roasting, frying, baking and blanching.

Proficient use of slicer, grill, fryers, oven, steamers.

Proficient demonstrated knife skills.

Must be able to perform duties with quality results.

Good personal hygiene

Must complete ServSafe Food Handler Training course within 6 months of hire.

Complete ServSafe Allergens training within 6 months of hire.