Full time (80 hours biweekly)
3:30 am to 7:00 pm rotating schedule
Weekend and holiday rotation
General Summary
Performs a variety of tasks to assist in the preparation, seasoning, and cooking of food for hospital patients, employees and visitors. Follows standard practices, procedures and sanitation. Follows standardized recipes.
Duties and Responsibilities
Essential Functions:
- Prepares, seasons and cooks food including meats, fish, poultry, and vegetables.
- Demonstrates knowledge of how to cook all food on the menu for breakfast, lunch, and dinner.
- Previews menus and work orders to determine type and quantities of meats, vegetables, soups, salads and desserts to be obtained and prepared.
- Plans and coordinates cooking schedules so that foods will be ready at required times.
- Measures and mixes ingredients according to recipes.
- Sets up utensils and food supplies when needed and is able to use a variety of kitchen utensils and equipment including grinders, slicers, mixers and blenders.
- Alerts supervisor to problems and needs concerning equipment and food supplies. Detects and reports spoiled or unattractive food, defective supplies/equipment or other unusual conditions.
- Ensures that all foods prepared meet existing standards for quality, freshness, taste and appearance.
- Ensures that all cooking equipment and utensils are inspected and maintained for cleanliness and proper operation.
- Ensures that required HACCP guidelines are maintained throughout the food preparation process.
- Prepares, sets up, and tears down steam table and serving line.
Common Expectations:
- Maintains established policies and procedures, objectives, quality assessment and safety standards.
- Participates in educational programs and inservice meetings.
- Provides outstanding service to all customers; fosters teamwork; and practices fiscal responsibility through improvement and innovation.
- Assists with care and maintenance of department equipment and supplies.
- Maintains appropriate records, reports, and files as required.
Required for All Jobs:
- Performs other related duties as identified.
- WellSpan Health has adopted and implemented a compliance program to support WellSpan's values and standards for professionalism, integrity, and ethics. Expected to support and meet the values and standards of the organization and the performance expectations of the job, the department, and the compliance program.
- WellSpan Health has adopted and implemented a privacy program to safeguard the patient information and the business and operational information of the organization. Expected to support and meet the values and standards of the organization to safeguard patient and business/operational information.
The above statements are intended to describe the general nature and level of work being performed. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified.
Physical Demands:
- Standing - Frequently
- Walking - Frequently
- Sitting - Rarely
- Carrying/Lifting - Occasionally (50lbs)
- Pushing/Pulling - Occasionally (50lbs)
- Kneeling/Crouching - Frequently
- Reaching - Frequently
- Talking - Frequently
- Hearing - Frequently
- Repetitive Motions - Frequently
- Eye/Hand/Foot Coordination - Frequently
Working Environment:
- Occupational Hazards - Frequently
Qualifications
Minimum Education:
- None Required
- High School Diploma or GED Preferred
Work Experience:
- Less than 1 year Relevant experience. Required
Courses and Training:
- Training in institutional food preparation. Upon Hire Preferred
Knowledge, Skills, and Abilities:
- Ability to read, write, understand and speak English at a level which enables the individual to satisfactorily perform the functions of the job.
- Knowledge of cooking methods/procedures, including types of preparation and related routines.
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