Location: St. Dominic Hospital
Department: PATIENT FOOD SERVICE - 8030
Employment Type: Full Time 80
Other Shift Details:
Job Code: 8938
High school diploma or equivalent preferred.
Previous experience in hospital food production preferred.
Must have knowledge of foods/nutrition food preparation, food production and institutional cooking equipment.
Previews production guides to determine type and quantities of meats, vegetables, soups, salads and desserts to be obtained and prepared. Plans and coordinates cooking schedules so that foods will be available at required times. Prepares, seasons and cooks food.Measures and mixes ingredients according to recipes. Uses a variety of kitchen utensils and equipment including grinders, slicers, mixers and blenders. Ensures that all foods prepares meet existing standards for quality, freshness, taste and appearance and diet modifications. Ensures that all cooking equipment and utensils are inspected and maintained foe cleanliness and proper operation. Alerts supervisor to problems and needs concerning equipment and food supplies. Detects and reports spoiled or unattractive food, detects supplies/equipment or other unusual conditions. Understands role in hospital fire, safety and disaster programs. Understands standard isolation procedures and HACCP guidelines. Ensures proper food handling, dating, labeling and rotation of leftovers. Performs other duties as assigned or requested.
Prolonged periods of standing, walking, or sitting while on duty. Lifting, pushing, and pulling up to 10-25 pounds with or without assistance. Visual and auditory acuity and manual dexterity essential to performing designated duties required. Ability to perform effectively in a stressful and fast paced environment. Ability to pass all required health and other screening tests. Physical conditions are clean, neat and well lit. Maybe subjected to unpleasant sights and odors, stressful situations and hazardous or infectious agents where judgment as to precautions need to be taken is essential. Climate control an ambient temperature variances may be experienced. Exposure to limited amounts of hazardous chemicals or substances and infectious disease processes are a possibility. Hours of duty may be irregular or unexpectedly extended due to emergency circumstances. Direct contact with blood or other body fluids to which universal precautions apply. Personal protective equipment is made available and must be worn.Must be able to stand and walk for long periods of time; lift and move items weighing up to twenty-five pounds and work in hot and humid areas. Safety hazards are minimal when proper department and hospital safety regulations are followed.