Production

Job DetailsJob Location: Windber, PA 15963Position Type: Full TimeEducation Level: High SchoolTravel Percentage: NoneJob Shift: Rotates All ShiftsJob Category: Health CarePOSITION OVERVIEW: This position is responsible for the production of hot and cold food times for patients, staff, visitors, and catered events.  This position ensures that items meet standards for quality, taste, texture, appearance, and temperature, and assists with inventory control.   ESSENTIAL FUNCTIONS OF JOB: (other duties may be assigned) Open and close the department daily. Turn on toaster, ovens, steam table, buffet cart, fryers, hot plates, and grills. Unlock department doors and cafeteria. Fill the dishwasher. Make coffee. Turn off above equipment at end of shift.   Prepare and serve food items for patient breakfast, lunch, and dinner. Check census to determine quantities for preparation. Gather supplies. Prepare food needed according to standardized recipes. Ensure that ovens are on and set at the proper temperature. Check menu and serve requested food according to the patient’s diet and personal requests. Prioritize work tasks to ensure that food is completed in a timely manner.   Perform preparatory work. Check patient menu, cafeteria and special function menus. Plan in advance what food items need to be prepared and be certain to complete all needs. Proper use of leftovers.   Prepare food items for the cafeteria and catered events. Check and gather/order necessary supplies. Prepare food items according to recipes. Garnish appropriately.   Food delivery and distribution. Check the temperatures of food items before service and document for each patient unit. Arrange on serving area to ensure most efficient manner for service. Garnish all food as displayed for visual appeal.   Maintain cleanliness of work area daily. Clean dishes, coolers, stoves, ovens, and production area equipment. Wash pots, pans, and utensils, Clean counter tops, sinks, steam table, and range surface. Clean all transport carts. Complete cleaning log books.   Ensure regulatory, safety, and sanitation standards. Check and document all food temperatures. Taste and evaluate food products. Ensure proper storage, labeling, and dating of all food products. Use HACCP in all preparatory stages. Routinely offer suggestions for improvement of recipes. Wear all barriers according to standards (i.e. cover all hair, clean aprons daily, and gloves or washed hands).   OTHER DUTIES OF JOB: Respond to all code red. Maintain tray line temperatures and time records. Answer telephone as needed. Assist co-workers as needed due to high census. Perform other related duties as assigned or required. Follow standard precaution guidelines.   SUPERVISION RECEIVED: Supervision is received by the Dietary Manager.   SUPERVISION ADMINISTERED: This position typically does not require the supervision of staff.   MENTAL/PHYSICAL REQUIREMENTS OF JOB: This position typically requires: The ability to manage multiple projects/tasks, provide close attention to detail, meet frequent deadlines, work under high pressure for results, work under close supervision, establish own goals, work closely with others.  The ability to constantly stand, lift between ten and 25 pounds, carry approximately 30 pounds, push approximately 50 pounds, pull approximately 30 pounds, climb stairs, balance, repeatedly bend, reach, use repetitive finger movement, use both hands, use rapid mental/muscular coordination simultaneously, communicate orally, use specific visual requirements, and use depth perception and color vision is typically required.  The ability to frequently walk, lift approximately 40 pounds, stoop, and withstand repetitive twisting or pressure involving wrists or hands is also typically required.  The ability to occasionally lift approximately 65 pounds and kneel is also typically required.   WORK ENVIRONMENT: This position typically requires: Constant exposure to temperature changes, working with kitchen machinery with moving parts and working with hands in water; occasional work alone, working more than 40 hours per week and contact patients.   PERSONAL PROTECTIVE EQUIPMENT: This position typically requires: Goggles, vinyl gloves, apron and hand guard gloves, and rubber gloves.   QualificationsQUALIFICATIONS: Education/Training/License/Certification: High school diploma or general education degree (GED). Work Experience: Three months to one year related experience and/or training.   KNOWLEDGE, SKILLS, AND ABILITIES REQUIRED: Ability to read and comprehend simple instructions, short correspondence and memos. Ability to write simple correspondence. Ability to add and subtract two digit numbers and to multiply and divide with 10’s and 100’s. Ability to perform these operations using units of weight measurement and volume. Ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Effective written and verbal communication skills as well as interpersonal skills. Knowledge of appropriate cooking modifications for therapeutic diets. Knowledge of JCAHO and PA. Department of Health regulations, safety rules, sanitation rules, and body mechanics.