Prepares food according to daily production sheets and recipes provided. Follows all HACCP rules and maintains a clean working environment. Supervises hot and cold production staff as assigned by Production Manager.
This is a per diem position that must be available weekends and have some flexibility during the weekdays.
Most of the time reports to the Production Manager. Some of the time reports to the Retail Manager or the Patient Food Service Manager.
Must have a minimum of five years of culinary experience, or possess a culinary degree. Must be able to read, write, speak and understand English. Must be trained in HAACP rules.
ò Involves other departments in project planning and implementation.
ò Supports others in the department and provides help and assistance when possible.
ò Regularly attends and participates in team and/or departmental meetings and activities.
ò Keeps others in the department informed of relevant information.
ò Regularly offers and requests constructive feedback and coaching.
ò Establishes and maintains effective working relations.
SERVICE EXCELLENCE (both internal and external)
ò Welcomes patients/customers/employees in a warm, friendly manner.
ò Actively listens and constructively responds to questions and concerns in a timely manner.
ò Ensures that the dignity of the patient/customer/employee is maintained at all times.
ò Abides by and upholds the hospital's service excellence standards.
ò Respects the diversity of the patient/customer/employee population.
ò Demonstrates safe and effective use of equipment.
Personal and Work Habits
ò Follows department infection control procedures.
ò Follows department safety procedures.
ò Follows department sanitation and cleaning procedures.
ò Demonstrates the proper care and use of kitchen equipment used by employee.
Work Load Management & Teamwork
ò Prioritizes and organizes work assignments and completes tasks on time.
ò Able to maintain poise at varying volumes of activity.
ò Helps co-workers especially during short staff situations.
ò Cooperates fully with supervisor at all times.
ò Adheres to all established production systems.
ò Cooks or otherwise prepares food according to recipe. Portions cooked foods or gives instructions to workers as to size of portions and methods of garnishing.
ò When needed, checks delivered food and non-food items for quality and quantity to meet established standards and specifications.
ò Rotates and labels food and non-food supplies appropriately.
ò Follows HAACP rules.
ò Maintains accurate temperature records.
ò Supervises effectively hot and cold production staff.
ò Communicates effectively with staff and customers.
ò Attends department mandatory in-services.