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.
Reports to the Executive Chef or manager on duty any production or operational issues that may occur.
Shall be accountable for abiding by all relevant hospital policies and procedures.
Shall be accountable for abiding by all relevant department/policies and procedures.
Supervised and/or reportable to the following:
- Executive Chef or
- Sous Chef or
- Manager on Duty