Job Summary
Under the leadership of the Supervisor and/or Sous Chef, this position will contribute to our success by producing quality hot foods accordingly to established recipes. Prepares food in accordance with applicable federal, state and local regulations with established departmental policies and procedures. Ensures quality food service is provided at all times.
Essential Job Functions
Prepare food according to recipes and production sheets that meet the department's standards for quality, as measured by appearance, taste, temperature and portion sizes. Follow recipes for regular and modified diets when preparing entrees, baked goods and vegetables to produce a consistent product. Report any inconsistencies to the supervisor and adjust recipes and substitute ingredients if necessary based on diet modifications and yields. Correctly and accurately produce or portion items on production sheets and report any discrepancies between menu, production sheet and recipes to the supervisor. Maintain records for production area, which may include data about production and usage numbers, yields, and over-production/leftovers. Make suggestions for use of leftovers and plan production schedules with supervisor according to HACCP guidelines and menu requirements. Follow proper cooking techniques, which include but are not limited to: weighing, mixing, measuring, cutting, and combining ingredients. Perform simple mathematical calculations accurately when adjusting recipes, volumes, and weights of food products. Cook and prepare food using a variety of methods and HACCP guidelines to produce a quality product. Operate and utilize a variety of manual, electrical and/or gas cooking equipment and utensils as directed by recipes to produce a quality product. Sample, inspect and test food to ensure compliance with appropriate seasoning, quality, appearance, temperature and taste standards. Suggest new menu items and contributes ideas, to improve the workflow. Plan for the disposition of leftovers according to HACCP guidelines for time and temperatures of reheating and storage and cover labels and dates on all items. Perform food service related duties in a manner which meets the established department and health standards for sanitation and safety. Practice good hygiene, which includes hand washing, wearing hair restraints, and personal hygiene. Use gloves as directed for serving food, sanitation and food production activities. Use proper technique and weight limits in lifting, carrying, pushing and pulling throughout the department. Follow manufacturer and/or department directions for use and cleaning of equipment, kitchen tools, or pots and pans. Refer to and follow MSDS when using chemicals in the workplace. Perform routine cleaning assignments and keep work area and equipment neat, clean and sanitized. Reports any equipment malfunctions or usage work condition promptly to supervisor. Ensures that all thermometers are calibrated periodically. Distribute food to patients, customers and guests according to production sheets and standardized recipes in a manner which meets HACCP guidelines. Portion food with correct utensils and ensure that staff uses correct portioning tool for products on the tray line, cafeteria, catering, etc. Follows HACCP temperature guidelines for holding and serving of food items. Maintain flow of food to the cafeteria throughout the serving period without running out or over-producing. Enter patient room following established guidelines including properly identifying patient. Utilize food items from storage locations on a FIFO basis. Maintain refrigerators in a neat and orderly condition. Modify all menus to meet patient food allergies, supplements and preferences. Change and update patient menus to meet recent diet order. Modify and head patient menus to comply with established guidelines. Complete production count for patient meals. Generate food production sheets for patient production areas. Post daily meal census in kitchen during the a.m. and p.m. Update production count throughout day, alerts cook's area. Record all extra trays, guest trays etc. on meal census. Receive and distribute accurate information and message to peers and staff. Call floors for diet changes, transfers etc., prior to meal service as per policy. Provide relief coverage for department management. Identify and refer patients requiring further nutrition intervention to the dietitian/diet technician. Operate, maintain and properly clean deep fryers, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, and other food service equipment. Other related duties as assigned.
Required Qualifications
Must be 18 years of age. Three (3) to six (6) months of experience in food production and preparation. Good organizational skills, independent and critical thinking skills, and sound judgment. General mathematic ability to calculate or modify recipes. Able to operate small and large kitchen equipment. Able to read and interpret menus and recipes.
Preferred Qualifications
Culinary classes and/or Vocational/Technical training in cooking and food preparation. Serve Safe Certification
License, Certification & Clearances
Act 34-PA Criminal Record Check from the PA State Police system.
Supervisory Responsibilities
Position Type/Expected Hours of Work
Incumbent will be scheduled based on operational need (rotate shifts, standby, on-call, etc.). Travel may be expected locally between Independence Health System locations.
AAP/EEO
Independence Health System is an Equal Opportunity Employer. It is the policy of Independence Health System to prohibit discrimination of any type and to afford equal employment opportunities to employees and applicants, without regard to race, color, religion, sex, national origin, age, marital status, non-job related disability, veteran status, or genetic information, or any other protected class. Independence Health System will conform to the spirit as well as the letter of all applicable laws and regulations. Ability to perform the Essential Functions listed on the Physical Conditions and ability to perform the Essential Functions on the Working Condition chart below.
Work Environment
Effective March 2020 or during pandemic: goggles, face shield and mask are required according to CDC guidelines
When lift requirement is in excess of 50#, lift assistance (2 person) and/or transfer device is required.
Essential – Absolute Necessity.
Marginal – Minimal Necessity.
Constantly – 5.5 to 8 hours or more or 200 reps/shift.
Frequently – 2.5 to 5.5 hours or more or 32-200 reps/shift.
Occasionally – 0.25 to 2.5 hours or 2-32 reps/shift.
Rarely – Less than 0.25 hours or less than 2 reps/shift.
Physical Condition
Essential
Marginal
Constantly
Frequently
Occasionally
Rarely
Never
Extreme Heat
x
Extreme Cold
x
Heights
x
Confined Spaces
x
Extreme Noise(>85dB)
x
Mechanical Hazards
x
Use of Vibrating Tools
x
Operates Vehicle
x
Operates Heavy Equipment
x
Use of Lifting/Transfer Devices
X
Rotates All Shifts
x
8 Hours Shifts
x
10-12 Hours Shifts
x
On-Call
x
Overtime(+8/hrs/shift; 40/hr/wk)
x
Travel Between Sites
x
Direct Patient Care
x
Respirator Protective Equipment
x
Eye Protection
x
Head Protection (hard hat)
x
Hearing Protection
x
Hand Protection
x
Feet, Toe Protection
x
Body Protection
x
Latex Exposure
x
Solvent Exposure
x
Paint (direct use) Exposure
x
Dust (sanding) Exposure
x
Ethylene Oxide Exposure
x
Cytotoxic (Chemo) Exposure
x
Blood/Body Fluid Exposure
x
Chemicals (direct use) Exposure
x
Mist Exposure
x
Wax Stripper (direct use)
x
Non-Ionizing Radiation Exposure
x
Ionizing Radiation Exposure
x
Laser Exposure
x
Physical Demands
When lift requirement is in excess of 50#, lift assistance (2 person) and/or transfer device is required.
Essential – Absolute Necessity.
Marginal – Minimal Necessity.
Constantly – 5.5 to 8 hours or more or 200 reps/shift.
Frequently – 2.5 to 5.5 hours or more or 32-200 reps/shift.
Occasionally – 0.25 to 2.5 hours or 2-32 reps/shift.
Rarely – Less than 0.25 hours or less than 2 reps/shift.
Physical Condition
Essential
Marginal
Constantly
Frequently
Occasionally
Rarely
Never
Bending (Stooping)
x
Sitting
x
Walking
x
Climbing Stairs
x
Climbing Ladders
x
Standing
x
Kneeling
x
Squatting (Crouching)
x
Twisting/Turning
x
Keyboard/Computer Operation
x
Gross Grasp
x
Fine Finger Manipulation
Hand/Arm Coordination
x
Pushing/Pulling(lbs. of force)
x
Carry
x
Transfer/Push/Pull Patients
x
Seeing Near w/Acuity
x
Feeling (Sensation)
x
Color Vision
x
Hearing Clearly
x
Pulling/Pushing Objects Overhead
x
Reaching Above Shoulder Level
x
Reaching Forward
x
Lifting Floor to Knuckle
###
Lifting Seat Pan to Knuckle
###
Lifting Knuckle to Shoulder
###
Lifting Shoulder to Overhead
###
When lift requirement is in excess of 50#, lift assistance (2 person) and/or transfer device is required.