Description
GENERAL OVERVIEW
Supports all food service activities through the production and preparation of hot and cold foods, in
accordance with JCAHO, state, county, and hospital health codes and performs other duties and
responsibilities as assigned.
ESSENTIAL RESPONSIBILITIES
- Prepares and produces hot and cold food items according to set production levels for the patient tray line, cafeteria, and special functions, according to departmental standards / policy and in accordance with pre-established task assignments.(60%)
- Responds to the service requests of customers and fellow employees in a timely and service oriented fashion.(10%)
- Utilizes proper food handling and food storage techniques when receiving, rotating, storing, and preparing food.(20%)
- Performs cleaning functions in assigned areas following established schedules, and using prescribed methods and required chemicals.
Complies with all safety and infection control guidelines.(10%)
QUALIFICATIONS
Minimum
- Culinary training and / or 1 year high volume cooking experience required
- Highly motivated with good interpersonal skills
Preferred
- Experience in academic health center food service operations preferred
- Knowledge of accrediting agency requirements preferred
Highmark Health and its affiliates prohibit discrimination against qualified individuals based on their status as protected veterans or individuals with disabilities, and prohibit discrimination against all individuals based on their race, color, age, religion, sex, national origin, sexual orientation / gender identity or any other category protected by applicable federal, state or local law.
Highmark Health and its affiliates take affirmative action to employ and advance in employment individuals without regard to race, color, age, religion, sex, national origin, sexual orientation / gender identity, protected veteran status or disability.
EEO is The Law
Equal Opportunity Employer Minorities / Women / Protected Veterans / Disabled / Sexual Orientation / Gender Identity ()
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