Culinarian I-Full-Time-Frick Hospital

Excela Health Mount Pleasant , PA 15666

Posted 2 weeks ago

Job Summary:

Under the leadership of the Supervisor, this position will contribute to our success by producing quality cold foods/entrees/grab n go items and salad bar items for patient services, retail operations and catered events. Assisting in food prep work accordingly to established recipes. Prepares food in accordance with applicable federal, state and local regulations with established departmental policies and procedures. Ensures quality food service is provided at all times.

Actively promotes a Lean work culture by performing team member duties to encourage consistent use of LEAN principles and processes, including continually seeking work process improvements. Recognizes the necessity of taking ownership of one's own motivation, morale, performance and professional development. Strives for behavior consistent with being committed to Excela's missions, vision and values.

SHIFT: Rotating

TECHNICAL STANDARDS

Essential Functions: Defined as duties specific to the job, that, if removed, would change the entire purpose of the job; to include the Essential Physical Demands and Essential Working Conditions of this position.

  • Core Essential Functions:

  • Regular, consistent, on-site, and timely attendance.

"Ability to perform the Essential Functions on the Physical Conditions chart; and the ability to perform the Essential Functions on the Working Conditions chart (see attached charts)"

  • Specialty Essential Functions:

  • The department's standards for quality, as measured by appearance, taste, temperature and portion size.

  • Correctly produces or portions items on production sheets. Reports any discrepancies to the supervisor.

  • Maintains records for production area, which may include info about production and usage numbers, yields, and over production/leftovers.

  • Follows proper cooking techniques and methods which include but are not limited to: weighing, mixing, measuring, cutting, and combining ingredients.

  • Performs simple mathematical calculations accurately when adjusting recipes, volumes, and weights of food products.

  • Operates/utilizes a variety of manual, electrical and gas cooking equipment and utensils (such as fryers, grill, mixers, pots, pans, blenders, knives, etc.) as directed by recipes to produce a quality product.

  • Inventories items for the following day and prepares orders.

  • Food Service--Serves food to patients, customers and guests in a variety of settings according to department standards.

  • Uses correct portioning tool issued for products in all service areas, trayline, cafeteria, catering. Follows HACCP temperature guidelines for holding foods during service to ensure a safe, high quality product. Takes and records food temperatures.

  • Accurately serves food on the trayline or in cafeteria. Performs duties in an efficient and cooperative manner. Keeps work station clear. Restocks as necessary.

  • Demonstrates customer skills in dealing with patients, visitors and employees.

  • Replenishes retail food items as needed according to volume.

  • Food Storage--Responsible for assuring that all food is stored safely, in proper locations and according to HACCP Policy.

  • Stores food in proper storage containers and proper storage location. Items are clearly labeled and dated.

  • Checks dates on stored items and plans usage accordingly to prevent waste.

  • Utilizes food items from storage locations on a FIFO basis.

  • Informs the supervisor when the last item is taken out of inventory to ensure accuracy of par levels.

  • Maintains refrigerators in a neat and orderly condition. Rotates use of items in the refrigerator, freezer, and storeroom. Notifies supervisor of discrepancy between menus, recipes and inventory items.

  • Inventories items as directed by supervisor.

  • May be responsible for: Generates and maintains department records and/or reports.

  • Tabulates daily meal census for 3 meals.

  • Completes production count for patient meals.

  • Generates food production sheets for patient production areas.

  • Posts daily meal census in kitchen during the a.m. and p.m.

  • Updates production count throughout day, alerts cook's area.

  • Records all extra trays, guest trays etc. on meal census.

  • May be responsible for: Receives and distributes accurate information and message to peers and staff.

  • Calls floors for diet changes, transfers etc., prior to meal service as per policy.

  • Answers all phone calls per department guidelines.

  • Provides relief coverage for department management--i.e. answering phone.

  • Identifies and refers patients requiring further nutrition intervention to the dietitian/diet technician.

  • Distributes all messages in a timely manner.

  • Marginal Functions: Defined as duties that are not essential in nature and do not take a considerable amount of time to complete (less than 10%).

  • Performs other duties as required.

  • Required Skills and Knowledge:Minimum level of education, skills and abilities necessary in performing the job.

Education:

  • HS Diploma, GED or equivalent knowledge

Certification / Licensure / Regulation:

  • Act 34-PA Criminal Record Check from the PA State Police system

  • Serve Safe Certification within (six) 6 months of hire or transfer

Prior Experience:

  • 6 months or more

Other Skills and Abilities:

  • Flexible, team player, good communication skills, customer service skills.

Preferred Factor:

These are job related enhancements that are preferred or would benefit the performance outcome of the job but are not essential or required for the job to exist.

  • Serve Safe Certification, Culinary Classes, Vocational/Technical training in cooking or food preparation.

The above job descriptive information is intended to describe the general nature and level of work being performed by individuals assigned to this job. This is not intended to be an exhaustive list of all duties and responsibilities, as an employee may be assigned other duties other than described in this document.

  • Essential Working Conditions:

Constantly = (5 1/2 to 8 hours or more) or 200 reps/shift

Occasionally = (1/4 to 2 1/2 hours) or 2 - 32 reps/shift

Frequently = (2 1/2 to 5 1/2 hours or more) or 32 - 200 reps/shift

Rarely = (Less than 1/4 hours) or < 2="" reps/shift="" sedentary="" work="" -="" exerting="" up="" to="" 10="" pounds="" of="" force="" occasionally.="" light="" work="" -="" exerting="" up="" to="" 20="" pounds="" of="" force="" occasionally,="" and/or="" up="" to="" 10="" pounds="" of="" force="" frequently,="" and/or="" a="" negligible="" amount="" of="" force="" constantly.="" medium="" work="" -="" exerting="" 20="" to="" 50="" pounds="" of="" force="" occasionally,="" and/or="" 10="" to="" 25="" pounds="" of="" force="" frequently,="" and/or="" greater="" than="" negligible="" up="" to="" 10="" pounds="" of="" force="" occasionally.="" heavy="" work="" -="" exerting="" 50="" to="" 100="" pounds="" of="" force="" occasionally,="" and/or="" 25="" to="" 50="" pounds="" of="" force="" frequently,="" and/or="" 10="" to="" 20="" pounds="" of="" force="" constantly.="" very="" heavy="" work="" -="" exerting="" in="" excess="" of="" 100="" pounds="" of="" force="" occasionally,="" and/or="" in="" excess="" of="" 50="" pounds="" or="" force="" frequently,="" and/or="" in="" excess="" of="" 20="" pounds="" of="" force="" constantly="" to="" move="" objects.="" working="" conditions:="" effective="" march="" 2020="" or="" during="" pandemic:="" goggles,="" face="" shield="" and="" mask="" are="" required="" according="" to="" cdc="" guidelines="" never="" confined="" spaces-cramped="" quarters="" (labeled)="" operates="" heavy="" equipment="" 10="" -="" 12="" hour="" shifts="" on="" call="" overtime="" (more="" than="" 8="" hrs.="" hift,="" 40="" hours/week)="" rarely="" heights="" operates="" vehicle="" use="" of="" lifting/transfer="" devices="" extreme="" noise="" (="" /> 85 dB)

Occasionally

Extreme Cold

Extreme Heat

Use of Vibrating Tools

Frequently

Mechanical Hazards

Rotates all shifts

Constantly

8 hour shifts

Protective Equipment:

Never

Eye

Head (hard hat)

Hearing

Rarely

Hands

Respirator-Breathing Equipment

Body

Constantly

Feet, Toes

Occupational Exposures:

Never

Solvents

Paints (direct use of)

Dust (Sanding)

Ethylene Oxide

Cytotoxic Drugs (Chemo)

Blood and Body Fluids

Wax Stripper (direct use of)

Radiation

Ionizing Radiation

Lasers

Occasionally

Chemicals (direct use of)

Mists

Constantly

Latex (Rubber, erasers, balloons, gloves, rubber bands, etc.)

VII. Essential Physical Conditions:

Marginal

Frequently = (2 1/2 to 5 1/2 hours or more) or 32 - 200 reps/shift

Essential

Occasionally = (1/4 to 2 1/2 hours) or 2 - 32 reps/shift

Constantly = (5 1/2 to 8 hours or more) or 200 reps/shift

Rarely = (Less than 1/4 hours) or < 2="" reps/shift="" physical="" demands:="" when="" lift="" requirement="" is="" in="" excess="" of="" 50#,="" lift="" assistance="" (2="" person)="" and/or="" transfer="" device="" is="" required.="" rarely="" climbing="" stairs="" climbing="" ladders="" keyboard/computer="" operation="" kneeling="" occasionally="" squatting="" (crouching)="" use="" of="" forceful="" hand="" grasp="" fine="" finger="" manipulation="" hand="" arm="" coordination="" sitting="" frequently="" standing="" pushing="" pulling="" bending="" (stooping)="" constantly="" walking="" sensory="" requirements:="" constantly="" seeing="" near-with="" acuity="" feeling="" (sensation)="" color="" vision="" over="" shoulder="" work:="" rarely="" pulling="" or="" pushing="" objects="" overhead="" reaching="" above="" shoulder="" level="" lifting:="" floor="" to="" standing="" position:="" never="" 30="" -="" 49="" pounds="" 50="" pounds="" /> 50 pounds

Rarely

20 - 29 pounds

Occasionally

10 - 19 pounds

Lifting: waist to shoulder level:

Never

30 - 49 pounds

50 pounds



50 pounds



Occasionally

20 - 29 pounds

Frequently

10 - 19 pounds

Lifting: shoulder to overhead:

None

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Culinarian I-Full-Time-Frick Hospital

Excela Health