Under the immediate supervision of the Director of Food and Nutrition, is responsible for Production of all food for Huggins Hospital Patients, Guests, Staff, Adult Day Program and Meals on Wheels.

This is a part-time position working 20 hours per week.

Prepares food for Huggins Hospital Room Service:
• Prepares meals according to established recipes to insure nutritional compliance and maximize customer satisfaction as measured by test trays, comment cards and Press Ganey scores
• Follows established guidelines pertaining to Food Safety
• Delegates tasks as necessary to meet deadlines
• Demonstrates understanding of diet modifications and prepares food according to established diet guidelines. Adheres to correct portion sizes when plating food
• Prepares patient meals tickets in the 45 minute delivery window

Complies with all cleanliness and sanitation policies:

• Gets/maintains Serv-Safe certification within 6 months of employment. Stores food properly: covered, labeled and dated. Follows First in First Out policy
• Completes all tasks in a manner which prevents cross-contamination and time and temperature abuse. Continually cleans and sanitizes work environment
• Complies with cleaning schedules to insure sanitation and cleanliness of all work areas and all equipment. Safely uses all kitchen equipment
• Practices accepted sanitation standards including but not limited to: Hand Hygiene, wearing hair restraints, wearing aprons and use of gloves when handling ready to eat foods. 5 Puts away incoming orders in the proper place and in a timely manner

Works scheduled shifts in the Cafe:

• Prepares Cafe specials daily according to Cafe specials menu
• Cooks and prepares all Cafe foods. Stocks Cafe as needed following Cafe workflows and checklists
• Operates POS system to insure proper revenue control
• Consistently monitors Cafe for cleanliness and sanitary conditions. Corrects any cleanliness or sanitation issues promptly
• Supervises and directs the Cafe Assistant and volunteers to insure portion control, correct sanitation and adherence to policies and procedures

Prepares all food for MOW, ADP and Functions:

• Insures that all MOW, ADP and Functions are prepared on time and correctly
• Delegates or takes responsibility for delivery of ADP and Functions to insure on time delivery
• Makes appropriate substitutions if necessary to provide the required amount of food
• Is responsible for checking all function orders for completeness
• Utilizes leftover food to minimize waste

Organizational Expectations:
• Attendance: Attendance is an essential job function; employee comes to work daily, on time, and completes scheduled shift
• HIPAA: facilitates to maintain patient confidentiality
• Internal communication: contributes to positive team performance and a culture of service excellence through effective communication, active listening, and respect
• Interpersonal relationships: maintains appropriate interpersonal relationships with staff, patients, and visitors at all times. Works as a team member with other departments.
• Safety: Practices workplace safety daily

Employee Engagement:
• Actively participates in all hospital Service Excellence initiatives and trainings
• Attends and participates in a minimum of 50% department staff meetings and signs off on review of 100% department staff meeting minutes
• Completes all required annual education on or before the due date

Knowledge Skills and Abilities: Individuals must possess these knowledge, skills, and abilities or be able to explain and demonstrate that they can perform the primary functions of the job, with or without a reasonable accommodation, using some combination of skills and abilities and possess the necessary physical requirements, with or without a reasonable accommodation, to safely perform the essential functions of the job.
• Minimal physical effort required with occasional light lifting to a maximum of 25 pounds; stooping; and pick, pinch, type, or otherwise work primarily with fingers
• Ability to effectively manage considerable mental stress
• Ability to express or exchange ideas by means of the spoken word
• Ability to receive detailed information through oral communication
• Ability to communicate effectively with co-workers and convey information in a clear, concise and accurate manner
• Familiarity with computer and other business machines

Qualifications:

Experience: Minimum 2 years professional cooking experience. Preferred is food production experience in Healthcare

License and Certification: Serv-Safe certificate or obtain and maintain within 6 months