HR Service Center Tier I Service Rep - On - boarding Admin.

Position Description
COOK NEEDED URGENTLY

JOB SUMMARY:
The Prep Cook under the direction of the FANS Management team performs routine daily tasks related to food preparation needs of the Nutritional Service Department, ensuring a clean and sanitized work area. Provides the highest level of customer service at all times.

• Prepares all required “cold” items consistently following without exception all standardized recipes and portion control for both inpatient and retail areas.

• Assists with catering function set-ups as needed.

• Fills in for cafeteria works as needed in their absence.

• Works as a good steward of the department resources; using and making sure that all portion control and serving guidelines are consistently followed.

• Communicates accurate information regarding all food service areas to Operation Manager. Maintains confidentiality of information contained in the department and in the organization as it relates to Standards of Behavior and HIPAA compliance.

• Assist with food and equipment temperature logs.

• Demonstrates appropriate use of PPE with a thorough understanding of procedures to minimize exposure. Consistently uses proper hand washing procedures.

• Possesses a thorough knowledge and understanding of the trash disposal process and system.

• Ensures that proper sanitation is maintained in all areas of operation.

• Helps maintain department facilities, equipment, supplies and materials in a manner which promotes efficiency and safety.

• Effectively uses Ecellent Customer Service model with all internal and external customers.

• Consistently produces a good quality product utilizing creativity and knowledge to produce food items that are aesthetically pleasing and tasteful.

• Cleans work areas on own initiative, continually maintains a neat and sanitary work area.

• Completes other duties as assigned

CERTIFICATION/LICENSURE/REGISTRATION

• Not applicable

EDUCATION

• High School Diploma or its equivalent, preferred.

EXPERIENCE:

• One year of experience in healthcare food and nutrition services preferred.

KNOWLEDGE, SKILLS & ABILITIES:

• Adaptability – Effectively adapts to work within new work structures, processes, requirements, or cultures.

• Energy – Maintains high levels of activity or productivity; sustaining long working hours when necessary;

• Empathy – Deals effectively with others who may be experiencing stress and loss to reduce tension

• Stress Tolerance – Maintains stable performance under pressure

• Communication – Communicate clearly, proactively, and concisely with all key stakeholders, customers, and management

• Customer Engagement – Able to effectively engage with patients and family member as appropriate to meet there need and expectation for cleanliness during their stay

SPECIAL DEMANDS: Must be able to work in environments containing human blood and body fluids. Must be able to speak, write, and read in English.


SPECIAL CONSIDERATIONS

• Age legend does not apply. This position does not have responsibility for the assessment, treatment and care of patients.

• Responsibility for the safety of others: Position requires that the employee be on constant alert for possible hazards that may create unsafe conditions in the hospital. Possible hazards that should be watched for include, but are not limited to: faulty equipment or machinery; spills on floors, etc. Such conditions must be immediately reported to the employee's supervisor or the Plant Operations department.

• Responsibility for physical assets: The employee will be responsible for the equipment and supplies that are issued to perform job functions during his/her shift. Employees are responsible for tagging and depositing with the Security Department personal property found during their duties.

WORK ENVIRONMENT:

The individual spends 75 % or more of their time inside. Frequent variation in temperatures may occur as individual collects frozen and refrigerated food items from the walk-in freezer/refrigerator and extremes of heat from ovens. Moderate intermittent noise from kitchen equipment. The potential for exposure to blood-borne pathogens, bodily fluids, or other potentially-infectious materials is minimal to none.

ESSENTIAL DUTIES:

This position is responsible for all cold food items prepared for inpatient and retails services. Portions and prepares cold food items such as salads, cold appetizers, desserts, sandwiches, salad dressings, and cold banquet platters as well as working with the line cook to help prep food orders.




PHYSICAL DEMANDS:

This position is primarily medium work in nature. The maximum amount of lifting is fifty (50) pounds, with frequent lifting and/or carrying of objects weighing up to 25 pounds. The position requires constant standing and walking. Must meet the hospital's established health requirements. Requires the ability to exchange ideas by means of the spoken and written word.

DEGREE OF SUPERVISION:

Moderate, must be able to follow instructions and verbalize understanding of tasks.




EQUIPMENT USED:

This position involves minimal exposure to infectious waste, that mandates the wearing of gloves. Protective clothing and equipment include rubber soled shoes, oven mitts, aprons, hair covering, steel slicing gloves, safety belts and freezer jacket