Preparation Cook-Cafeteria 3rd Shift

Overview

FLSA Status:         Nonexempt

Original Date:       June 2010

Last Revision:       July 2023

JOB SUMMARY:  Responsibilities may include food preparation, plating and some tray line preparation of food on trays

EDUCATION/EXPERIENCE: High School diploma or GED equivalent preferred.  Two years’ experience in food services, in a medical environment preferred.

LICENSURE, CERTIFICATION, and/or REGISTRATION:  N/A

ESSENTIAL FUNCTIONS:

1. Contributes to overall positive patient and customer satisfaction striving to meet the highest service and quality standards.
2. Maintains a 97% or better sanitation rating from the Health Department by following sanitation policies and completing daily/weekly cleaning assignments. Maintains a double gold rating from NSF. Ensures that Sodexo standards are being met consistently.  Department maintains a minimum average Gold Check score of silver.
3. Monitors quality of product at stations, ensures recipe compliance and adherence to departmental guidelines.  Ensures productivity, delivery schedules, serving line start times and schedules are met. 
4. Follows all workplace safety and sanitation rules and regulations helping to maintain a safe work environment.
5. Completes required in-service training, job specific training, annual Compliance and HIPAA training, and annual TJC/OSHA training.
6. Participates in department’s performance improvement initiatives.  Works as a team player and provides support to other Food and Nutrition Services departments as requested by management. 
7. Minimizes product waste and controls cost.  Ensures equipment and supplies are properly utilized, maintained, and handled properly to avoid breakage.  Follows portion control guidelines and manages food and supplies.  Ensures all required HACCP and required brand documentation is completed accurately.
8. Assumes role of Team Leader in their absence by maintaining work area in an orderly and sanitary manner according to policy; compliance with departmental and/or brand standards.  Resolves issues or concerns with employees, customers and/or department issues; provides assistance as deemed necessary.

SKILLS/QUALIFICATIONS:

Must be fluent in English, have basic math and computer skills, and able to follow detailed instructions

Knowledge of food service equipment, preparation, service, and safety

Ability to work independently and efficiently, taking necessary initiative to solve problems

Ability to adjust to the needs of the department

Desire to achieve high customer service standards

Ability to work weekends and holidays

Ability to communicate with a wide variety of people including patients, visitors, hospital staff and managers

WORK ENVIRONMENT:

May be required to work in all areas of the Food and Nutrition Services departments including kitchen and retail areas

Exposure to wet tile floors and dangerous, sharp equipment

PHYSICAL REQUIREMENTS: