Food Production Associate

Food Service Associate-Cook; Schedule Varies

M-F-Flexible to work morning or evening shift and every other weekend

Summary

• Level I Perform a variety of routine and intermediate tasks in the preparation of foodstuffs; interpret recipes, cook and assemble large quantities of food for hospital cafeterias and/or patient food service.
• Level II Perform a wide variety of intermediate and complex tasks in the preparation of foodstuffs; interpret recipes, cook and assemble large quantities of food for hospital cafeterias and/or patient food service; assume lead worker duties as directed.

Work Performed

• Level I - Assemble ingredients to prepare foods according to standard recipes; measure, weigh, portion and label according to established guidelines; read and interpret instructions.
• Set up and prepare supplies and equipment for daily food preparation to include ovens, ranges, grills, fryers, broilers and steam units.
• Operate and monitor proper functioning of equipment to include blenders, meat slicers, mixers and choppers; follow all safety procedures for using equipment and chemicals; clean and sanitize equipment after use.
• Prepare food items according to instructions and recognized safe food handling practices; monitor and observe food during the cooking process; regulate temperatures and/or timing of cooked foods.
• Detect and report improperly prepared food or food that does not meet standards.
• Assist in the care and maintenance of work areas and alert supervisors to problems and needs as they arise.
• Level II - Perform all of the duties and responsibilities of Level I
• Prepare entrees, casseroles, special dishes and complex food items requiring multiple steps and sequences during preparation.
• Read, interpret, and review instructions for possible errors relating to specified quantities, ingredients, proportions or mixtures; refer inaccuracies to supervisor.
• Take appropriate corrective action for improper functioning of equipment.
• Assist supervisor in training employees; provide instructions and guidance as needed; assumes lead responsibility for assigned work as directed.

Knowledge, Skills and Abilities

• Level I - Ability to read and write English
• Ability to understand and follow instructions, to interpret recipes, to use fractions to modify proportions and to mix, measure and/or prepare ingredients.
• Ability to demonstrate safe food handling practices and to follow safety procedures for using equipment and chemicals.
• Level II - Same as Level I plus willingness to learn new skills (ie. computer)
• Ability to review recipes and instructions for possible errors relating to specified quantities, ingredients, proportions or mixtures.
• Ability to troubleshoot equipment malfunctions.
• Ability to provide instructions and train other employees

Level Characteristics

• Level II Involves more complex preparations of foodstuffs and more review for possible errors. Serves as lead worker and trainer of other employees as directed.

Minimum Qualifications

Education

N/A

Experience

• Level I Work requires one year institutional food preparation experience.
• Level II Work requires two years institutional food preparation experience.

Degrees, Licensures, Certifications

N/A