Culinary Specialist

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Culinary Specialist

Full Time Douglas, Douglas, GA, US

16 days ago Requisition ID: 3226

Coffee Regional Medical Center

Culinary Specialist

POSITION SUMMARY

The culinary specialists ensures that food is prepared in a manner, which is nutritious, safe, properly flavored and in compliance with District, USDA, and accrediting agency standards for quality

• oUses recipes to cook and prepare food
• oCommunicates and coordinates daily with Director on strategies to accomplish production
• oPerforms other duties to assist Director with food services

OVERVIEW

• The evaluation is to assure individual performance, departmental goals and organizational goals are aligned. It is designed to support communication between the manager and the employee. Employee perception of their own performance is very important. To maximize the benefit of this process, both the manager and the employee participate in the evaluation process.

RATING SCALE DEFINITION

• Needs Improvement – Performance is consistently below requirements/expectations. Immediate improvement is necessary.
• oThere are shortfalls in meeting the standard, criteria or objective.
• oThe employee requires close supervision or step-by-step guidance for this task.
• oThere is room for significant improvement before moving to the “meets expectation” level.
• oEmployee may have work improvement plan in place for this standard or objective.

Meets Expectations – Performance meets all established standards and sometimes exceeds them. Activities contribute to increased unit/department results. Employees consistently complete the work that is required and at times go beyond expectations.

• oEmployee reached the expected level of performance.
• oPerformance is solid, effective and consistently meets the standards as required by the job.
• oPerformance is what can be expected of a fully qualified and experienced person.
• oUnder normal supervision and follow-up, tasks are completed on schedule and in keeping with expected results.
• oPerformance consistently surpasses all established standards.
• oActivities often contribute to improved or innovative work practices.
• oPeople often seek out the employee for assistance in this area.
• oEmployee rarely requires supervision or follow-up.

Not Applicable – Item does not apply to this job.

QUALIFICATIONS

A.Knowledge, Skills and Abilities

• Reads and understands the English language.
• Ability to think critically and analytically with little or no supervision
• Ability to work effectively in situations of high stress and conflict and communicate goals and outcomes.
• Ability to process information and prioritize
• Possesses exceptional verbal and written communication skills
• Possesses independent work habits, is self-reliant and self-directed
• Ability to learn, adapt, and change as required by the job functions
• Ability to maintain absolute confidentiality of material and information accessed and reviewed
• Ability to move freely, reach, bend, and complete light lifting
• Ability to use good body mechanics while performing daily job functions and ability to follow specific OSHA guidelines
• Ability to maintain attendance to meet standard job practices

B.Education

• High school diploma or GED required.

C.Licensure

• Food Handler's Permit required

D.Experience

• One year of residential or Commercial Cleaning experience strongly preferred.

E.Interpersonal skills

G.Essential physical requirements

• Medium: Exert 20 – 50 lb. of force occasionally and/or up to 15 lb. of force frequently - 50-74%
• Heavy: Exert 50 – 100 lb. of force occasionally and/or up to 30 lb. of force frequently - 1-24%

I.Essential sensory requirements

J.Other

• Working knowledge of food handling, preparation, production, standard kitchen equipment, food safety and sanitation.
• Ability to understand recipes, production sheets, and inventories.

Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other associates of the facility.

• Mathematical Skills:

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

Possesses necessary skills to effectively operate cash register or cash-handling computer system.

Ability to apply common sense understanding to carry out detailed but uncomplicated written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

OTHER QUALIFICATIONS

A.Exposure to hazards (body fluid exposure level)

B.Age of Patient Populations Served

• Infants 30 days - 1 year
• Children 1 - 12 years
• Adolescents 13 - 18 years
• Adults 19 - 70 years
• Geriatrics - 70+ years
• No patient contact - none

JOB SPECIFIC DUTIES AND PERFORMANCE STANDARDS

• oUsing recipes: cooks and prepares various entrees, vegetables, sandwiches, and other menu items.
• oCommunicates and coordinates daily with Director on strategies to accomplish production and maintain quality standards.
• oAssists Director in maintaining accurate daily production records.
• oMay operate cash register/point of sale devise during serving periods as needed.
• oCollects, records, and reports quantities used, amounts produced, amounts left over and meal counts accurately.
• oOffers and serves correct portions
• oCleans and restocks work area throughout the day. Maintains standards for sanitation and cleanliness by following standards for “clean as you go” and scheduled routine cleaning. Cleaning duties may include, but are not limited to: equipment, utensils, serving area, dining area, floors, walls, baseboards, and storage areas.
• oAssists in proper labeling, dating, and rotation of product in dry storage, coolers and freezers.
• oAssists in maintaining organized storage of dry goods, refrigerated and frozen products.
• oAssists Director in accurate counting of food and supplies for inventories.
• oAssists in the cooking, preparation and service of food for special events when required.
• oAttends training and development classes and work site meetings as required by the Food Service Director, the Director of Nutrition Services, and the District Administrators.
• oAssists in the cross training of employees as required by Food Service Director, Director of Nutrition Services or school administration.
• oFollows safety and sanitation guidelines

REGULATORY COMPLIANCE

Below are any additional competencies as related to regulatory compliance that are specific to the job title and not listed in the other sections of the document.

EDUCATION AND COMPETENCY

• Attends all mandatory and department-specific education and training programs as required.

Attends all required education and training and can describe his/her responsibilities related to department safety and specific job related hazards.

Has met all required competencies for the evaluation period as evidenced by job specific competency evaluations...

ACCOMPLISHMENTS AND GOALS - DEPARTMENTAL RESULTS