GENERAL SUMMARY:

Reporting directly to the Nutrition Services Supervisor, responsible for the production of simple standardized recipes and preparing raw and dry ingredients to be used by the cooking staff. Use of commercial cooking equipment. Knowledge and application of safe food handling practices. Ensure high quality food products by monitoring ingredients and finished product to meet established quality standards. Attention to special requirements for modified and restricted diets. Maintain safety and sanitation standards of the work area. Communicate effectively. Provide excellent patient and family centered care and service.

ESSENTIAL DUTIES:

1. Prepares and assembles menu items as assigned. Produces simple standardized recipes for retail and patient food services and prepares raw and dry ingredients to be used by the cooking staff. Includes accurate portioning, wrapping, and finishing work. May include, but not limited to sandwiches, salads, pizza, modified consistency products, bakery, and grill items.

2. Sets up and stocks workstation for patient or retail meal service. Provides support for serving areas (retail and patient), ensuring high quality product available and communicating needs to production staff.

3. Ensures compliance to modified and restricted diets for patients.

4. Ensures high quality food products by monitoring ingredients and finished product to meet established quality standards and portion control prior to service for patients or retail customers.

5. Identifies and communicates opportunities for waste reduction, service improvements, and revenue enhancement.

6. Maintains, cleans, and sanitizes equipment and work area according to established standards for safety and sanitation. Collects and disposes of trash in work area.

7. Applies principles of safe food handling during storage, assembly, production, and service. Records food and equipment temperatures as required. Properly labels and dates products. Monitors expiration dates and disposes of outdated product.

8. Communicates effectively within department and with all hospital departments, patients, and staff.

9. All other duties as assigned.

This document represents the major duties, responsibilities, and authorities of this job, and is not intended to be a complete list of all tasks and functions. It should be understood, therefore, that incumbents may be asked to perform job-related duties beyond those explicitly described.

STANDARD QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties.

A. Education / Training:

• High School Diploma preferred.

• Must be able to read, write, speak, and communicate effectively in English.

B. Work Experience:

• One-year experience in food service and/or bakery experience preferred.

C. Certification, Licensure, Registration:

• None

D. Other Qualifications:

• Must be at least 18 years of age to work with power equipment, required by law

• Ability to function in a physically demanding fast paced environment with exposure to temperature extremes

• Knowledge of or willingness to learn proper lifting techniques and safety precautions

• Knowledge of or willingness to learn proper use and storage of potentially hazardous cleaning products.

• Strong customer service focus.

• Must be able to prioritize and multi-task and stay focused in a busy environment.

• Beaumont Health grants equal employment opportunity to all qualified persons without regard to race, color, national origin, sex, disability, age, religion, genetic information, marital status, height, weight, gender, pregnancy, sexual orientation, gender identity or expression, veteran status, or any other legally protected category.