Job Description

Location: St. Elizabeth's Medical Center
Posted Date: 9/17/2020

At Steward Health Care System, we are committed to improving the health of our communities by delivering exceptional, personalized behavioral health care with dignity, compassion and respect. Our continued focus on the patient experience informs our caregivers in how to provide care that is respectful of and responsive to individual patient and family preferences, needs and values.

We dedicate ourselves in the communities we serve to delivering affordable health care to all and being responsible partners. No matter what your role, as a member of the Steward family, you are a specialist in the making every patient and family feel right at home, every co-worker a key to our success, and every referring practice, a team of prized colleagues.

In support of this, we commit ourselves to the following values:

Compassion

Accountability

Respect

Excellence

Stewardship

If you are seeking a fast-paced, challenging position in an organization committed to achieving and maintaining a standard of excellence in all we do, our organization may be a good fit for you.

POSITION SUMMARY:

Under direction, produces food for patient feeding and / or dining room operations utilizing batch cooking methods while grilling, slicing, sautéing, mixing and oven / broiler work.

Observes and practices established standards for quality control and follows standardized recipes.

Assist other production staff as needed.

KEY RESPONSIBILITIES:

Provides superior customer service to internal and external clients, customers, and patients as referenced in the “Service Excellence Standards."

Knows and practices principles of quality food production including proscribed sanitation practices.

Adheres to batch cooking to ensure that all foods are appetizing, hot and prepared in proper quantities according to production sheets and diet office tally.

Ensures that hot foods are delivered to the patient tray line and cafeteria at the proper temperatures and that all diets are prepared according to specifications.

Takes corrective action for any foods that are not properly cooked to specified temperatures, cold food below 40 degrees and hot food above 140 degrees.

Has been instructed in the proper use and calibration methods for pocket food thermometers. Ensures that a properly calibrated and sanitized thermometer is available at all times.

Ensures that leftover foods are properly recorded with supervisor. All leftovers are to be properly chilled below the temperature danger zone, covered, labeled, dated and stored.

Reports to supervisor/manager any food products that are of questionable quality (raw or cooked).

Ensures that the food is properly garnished according to department standards.

Attends daily production meetings to review production requirements with the production manager.

Maintains proper sanitation standards. Follows a policy of "Clean As You Go" to ensure a sanitary work area.

Ensures that work stations and equipment are properly sanitized using proscribed ware washing techniques and chemical sanitizer.

Utilizes and stores cleaning agents/chemicals in the appropriate manner in the chemical storage room not in the production area.

Uses proper hand-washing techniques at all times.

Completes assigned workload on a timely basis without interference to food quality.

Aids in a team effort at all times to ensure efficient kitchen operation.

Performs other related duties as assigned.

Reporting Requirements:

Reports to the Executive Chef or manager on duty any production or operational issues that may occur.

Accountability:

Shall be accountable for abiding by all relevant hospital policies and procedures.

Shall be accountable for abiding by all relevant department/policies and procedures.

Job Relationships:

Supervised and/or reportable to the following:

- Executive Chef or

- Sous Chef or

- Manager on Duty

REQUIRED KNOWLEDGE & SKILLS:

Must be able to effectively communicate with co-workers, clinical staff, and diet office personnel.

Ability to read and understand menus and recipes.

Basic knowledge of standard kitchen equipment

Understanding of weights and measures.

EDUCATION/EXPERIENCE/LICENSURE/TECHNICAL/OTHER:

Minimum Education:

High School Diploma or GED equivalent preferred.

Minimum Experience:

3 – 5 years of high volume culinary experience.

Certification/Licensure:

N/A

Training:

Required in-service training.

Special Qualifications:

Effective communication skills.

Ability to read and understand menus and recipes.

Basic knowledge of standard kitchen equipment

Understanding of weights and measures.


Additional Information

Important COVID message

Please note, St. Elizabeth’s Medical Center is taking additional, necessary preparations to ensure patients can receive compassionate care in a safe, carefully managed environment - with confidence and without fear. Our Safe and Ready program consists of a rigorous [five-point] standard ensuring patient safety, confidence and convenience: Expanded hours will allow previously cancelled procedures to be scheduled as quickly as possible. Any COVID-19 related care takes place in designated areas away from other patients and their families. Emergency Departments are reorganized to be a safe place to treat all emergency patients. A stringent cleaning policy has been implemented throughout the hospital. A strictly controlled visitor and masking policy is required for patient safety. You can rest assured that we have made the necessary preparations to provide care in a safe, controlled and professional way.

Application Instructions

Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

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