Maryville Food Production II

Works under the supervision of leadership. Prepares and portions food, nourishments and special items following standardized recipes and procedures.

• Communicates appropriately, speaks respectfully at all times with patients, families, visitors, and all other caregivers, addressing them by name and responding to needs or requests for assistance promptly and courteously
• Prepares food for patients, special functions, and cafeteria using standardized recipes in the amount specified by production sheets; utilizing food and plate presentation as instructed.
• Processes all foods and operates equipment according to sanitation and safety regulations.
• Inventories and utilizes in a timely manner any perishable and over produced food items.
• Maintains a clean work area and equipment.
• Assists with training of new cooks.
• Actively participates in cross training initiatives throughout the Department.
• Assembles patient trays according to the tray tickets.
• Assists the team in meeting time deadlines through flexibility in work hours, positions, and duties throughout the day.
• Other duties as assigned

• H.S. Diploma - H.S. diploma or GED equivalent - Preferred

• 1 Year - Previous institutional dietary food service - Preferred

• Upon Hire

• Must be able to travel between various system facilities and off-site locations as needed. - Required

Essential Technical/Motor Skills

• Ability to operate equipment such as steam equipment, blenders, food processor, chopper, slicer, fryer, ovens, grills, scales, can openers, etc. Hand/eye coordination to portion foods; be able to cook recipes and incorporate ingredients.
• Ability to manipulate various pieces of equipment and use of scales for weighing. Ability to use hand/eye coordination and fine motor skills to portion foods and incorporate ingredients. Ability to use hand/eye coordination to operate computer keyboard.

Interpersonal Skills

• Cooperates with fellow caregivers and has good customer skills.
• Good attendance patterns reflect commitment to customers and department goals.

Essential Physical Requirements

• Ability to lift 20+ lbs., reaching and moving items from various areas to production area.
• Pushing carts (50+ lbs).
• Ability to be able to move from area to area; stands for entire shift.
• Ability to stand for long lengths of time to assemble trays for patients.
• Ability to lift trays of food (10+ lbs.) twisting side to side.

Essential Mental Abilities

• Ability to interpret data and calculate quantities of ingredients needed to prepare products; manipulate recipes for proper quantities needed.
• The ability to understand and comprehend procedures on recipes and tube feedings.
• Ability to organize workflow process to meet meal service time deadlines.
• Ability to correctly operate computer software.

Essential Sensory Requirements

• Ability to visually inspect, smell or taste food for quality.
• Ability to visually see in order to read recipes, patient's food selection on menus, manufacturer directions for tube feedings, schedules, memos, policies and procedures.

Exposure to Hazards

• Chemicals; cuts; slips; back injuries.

Other Skills and Abilities