Location: Mullica Hill,NJ, USA
Job DescriptionPosition DescriptionUnder the direction of the Chef/Manager or the Director, is responsible for food preparation and cooking tasks in the kitchen for Room Service delivery as well as retail. QUALIFICATION: High School Graduate or Equivalent. 6 months of institutional cooking preferred. Certified Serve Safe Food Handler preferred. Moderate physical effort (lift/carry up to 25 lbs.): frequent, prolonged standing/walking; subject to burns & cuts; exposed to hot & humid work environment; exposed to hazards of steam & heat; exposed to heat, wetness, odors in kitchen and/or patient areas; exposed to varying degrees of kitchen elements. Demonstrates Competency in Utilizing Kitchen Equipment.Position ResponsibilitiesFollows Production Protocols: Strictly follows HACCP guidelines. Reviews menu & production sheets to determine types & quantities of meats, vegetables, soups, starches, salads, & desserts needed to prepare to meet the day's production. Pulls appropriate recipes. Gathers work supplies. Plans & coordinates schedule so that food will be ready at required times. Measures & mixes ingredients according to recipes following portion control standards. Prepares, seasons, and cooks food using strict recipe adherence. Ensures that all food prepared & served meet existing standards for safety, quality, freshness, taste, & appearance. Assists with menu planning as appropriate. Assures that all food is covered, labeled, & dated utilizing current system. Works on patient tray line or in the cafeteria as assigned. Supports all functions of Room Service as necessary for patient care.Maintains Department Records: Completes production sheets. Completes taste & temperature logs for cafeteria & tray line. Completes cooling logs. Completes waste logs. Conducts daily production meetings as assigned. Maintains recipe files. Assists with receiving food products as appropriate.Maintains Strict Adherence to All Safety Protocols: Attends or reviews all department safety committee meetings. Completes self-assessment of safety program annually. Follows department safety policies at all times. Alerts Chef/Manager or Supervisor of any unsafe conditions which exist immediately.Alerts Chef/Manager or Supervisor to Problems or Concerns Involving Equipment & Food Supplies: Detects & reports spoiled or unpalatable food, defective supplies or equipment, or other unusual conditions.Assures that Dietary Department Sanitation Standards are Maintained: Completes daily cleaning assignments. Assures that work area is kept neat & clean at all times. Assures that all regulatory agency standards are met. Assures that all cooking equipment & utensils are inspected & maintained for cleanliness & proper operation. Assists with care & maintenance of department equipment & supplies. Cleans & sanitizes cooking equipment, utensils, cooking area & steam tables.