Food Production Tech - Food and Nutrition (Evenings)

Area of Responsibilities

• Handles, stores, labels and rotates all products properly and in accordance to state guidelines. Procures food from refrigerators, freezer, and other storage areas. Inspects food stuffs.
• In absence of supervisor acts as lead in department. Coordinates and supervises work of level I and II food production staff.
• Knows and complies consistently with established standard portion sizes, cooking methods quality standards, recipe specifications, and policies and procedures. Refers to daily production lists at the start of each shift for assigned duties.
• Maintains clean work area including tables, shelves, grills, broilers, fryers, ovens and other equipment. Follows proper food handing and sanitation procedures as per local and federal regulation.
• Prepares a variety of meats, seafood, poultry vegetables and other food items for breakfast, lunch and dinner. May prepare breakfast dishes including eggs, bacon and hot cereal. Able to scale standardized recipes accurately to meet set production goals.
• Adheres to job conduct, dress, attendance and in-service requirements.
• Assists in food prep and cleaning assignments during off-peak periods as needed.
• Complete required tasks within assigned time frames.
• Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
• Follows proper presentation and garnish for all dishes. Assists with distribution of food to serving areas. Ensures availability, quality and presentation of food items during meal periods.
• Maintains patient focus while performing duties. Assumes 100% responsibility for quality of products served.
• Operates standard cooking equipment such as mixing machines, steam cookers, toasters, food choppers, refrigerators, baking ovens and stoves.
• Performs other related duties as assigned by Kitchen Supervisor or Food Service Manager.
• Responsible for plating patient meals as per requirements. Sets up serving line according to established time frames and diagrams.
• Responsible for proper utilization of food and equipment to minimize waste and loss to the department. Tracks and reports any food waste.
• Tests food prior to serving to determine if it is prepared properly.

Compliance Statement
Employee performs within the prescribed limits of Tanner Health System's Ethics and Compliance program. Is responsible to detect, observe, and report compliance variances to their immediate supervisor, the Compliance Officer, or the Hotline.

Education
High School Diploma or GED

Experience
Six months of related experience

Licenses & Certifications

• SERVE SAFE CERTIFICATION

Supervision

• Responsible for oversight of subgroup of department (production staff) in absence kitchen supervisor.

Qualifications

• Good personal hygiene, neat, alert and accurate.
• High School diploma and six months experience required in hotel, hospital, institutional or restaurant cooking (one year preferred). If no Diploma or GED, must have the ability to read and write and four years experience required in hotel, hospital, institutional or restaurant cooking. Experience in health care food service preparation is a plus.
• Must be able to calculate proper quantities for use in recipes.
• Must be able to pass Serve Safe Certification within 12 months of hire.
• Must be able to perform duties with quality results.
• Must be able to read and write to the degree of understanding recipes and production sheets.

Definitions

• Food Production Tech III (Cook) position accurately and efficiently seasons and cooks meats, fish, vegetables, soups and other hot food products for patients, employees, visitors, and special catering events. Coordinates and supervises work of production staff in absence of kitchen supervisor.

Contact With Others
Appreciable contacts as regular part of the job with others outside of the department or organization. Requires discretion and tact to give or get specialized information to perform duties of job.

Effect Of Error
Probable errors may be serious and involve losses such as improper costs, overpayment, waste of material, damage to equipment, and delay in processing work. Effect usually confined within the organization. Most of work not subject to direct verification or check. Regularly works with some confidential data such as account, salaries, patient medical records, which if disclosed might have adverse internal or external effects.

Supervisory Responsibility
Regularly uses assistance of aide or helper or leads the work of one to four co-employees; checks performance of work assigned as to accuracy and time, doing same work, it's more difficult aspects, or other related work

Mental Demands
Assignment requires planning and arranging own work to reach definite objectives. Applies knowledge of a specific field using several varied procedures or techniques. Solves non-routine technical, treatment, or operational problems under general guides

Physical Effort
Medium physical effort - Lifts, carries, or handles lightweight (1 to 25 lbs.) materials or equipment for most of the day. Occasional physical effort with medium weight objects (25-60 lbs.). Very occasional physical effort with heavy objects (over 60 lbs.).Works in reaching or strained positions for about half of day.

Working Conditions
Considerable - (About 75% of the day) Involved in exposure to dirt, odors, noise, or some work is performed with exposure to temperature/weather extremes/occupational risk and probability of coming into contact with blood borne pathogens, other potentially infectious diseases, or biomedical/bio-hazardous materials.

Physical Aspects

Continually (at least once per day)

• Feeling (Touch) - determining temperature, texture, by touching
• Hearing
• Visual
• Standing
• Handling - seizing, holding, grasping
• Smelling

Frequently (at least 3 times a week)

• Manual Dexterity - pinching with fingers, etc.
• Reaching - above shoulder
• Speaking
• Walking
• Lifting up To 25 lbs.
• Carrying
• Tasting

Occasionally (at least once a month)

• Bending
• Reaching - below shoulder
• Color Vision
• Balancing
• Running - In response To an emergency
• Lifting 25 To 60 lbs.
• Climbing
• Squatting
• Pushing/Pulling - up To 25 lbs.
• Pushing/Pulling - 25 To 60 lbs.