Culinarian II - Full-Time - Latrobe Hospital

Excela Health Latrobe , PA 15650

Posted 1 month ago

Under the leadership of the Supervisor and/or Sous Chef, this position will contribute to our success by producing quality hot foods 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.

Shifts are 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.

I. Core Essential Functions:

  • May be responsible for: Hot Food Preparation--Prepares food according to recipes and production sheets which meets the department's standards for quality, as measured by appearance, taste, temperature and portion sizes.

  • Follows recipes for regular and modified diets when preparing entrees, baked goods and vegetables to produce a consistent product. Reports any inconsistencies to the supervisor. Adjust recipes and substitutes ingredients if necessary based on diet modifications and yields.

  • Correctly and accurately produces or portions items on production sheets. Reports any discrepancies between menu, production sheet and recipes to the supervisor.

  • Maintains records for production area, which may include data about production and usage numbers, yields, and over-production/leftovers. Makes suggestions for use of leftovers. Plans production schedules with supervisor according to HACCP guidelines and menu requirements.

  • Follows proper cooking techniques, 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.

  • Cooks and prepares food using a variety of methods and HACCP guidelines to produce a quality product.

  • Operates/utilizes a variety of manual, electrical and/or gas cooking equipment and utensils as directed by recipes to produce a quality product.

  • Samples, inspects and tests foods to ensure compliance with appropriate seasoning, quality, appearance, temperature and taste standards.

  • Suggests new menu items and contributes ideas, to improve the workflow.

  • Plans for the disposition of leftovers according to HACCP guidelines for time and temperatures of reheating and storage. Covers labels and dates all items.

  • Sanitation and Safety--Performs food service related duties in a manner which meets the established department and health standards for sanitation and safety.

  • Practices good hygiene, which includes hand washing, wearing hair restraints, and personal hygiene.

  • Uses gloves as directed for serving food, sanitation and food production activities.

  • Uses proper technique and weight limits in lifting, carrying, pushing and pulling throughout the department.

  • Follows manufacturer and/or department directions for use and cleaning of equipment, kitchen tools, or pots and pans.

  • Refers to and follows MSDS when using chemicals in the workplace.

  • Performs routine cleaning assignments and keeps work area and equipment neat, clean and sanitized.

  • Reports any equipment malfunctions or usage work condition promptly to supervisor.

  • Ensures that all thermometers are calibrated periodically.

  • May be responsible for: Food Service--Distributes food to patients, customers and guests according to production sheets and standardized recipes in a manner which meets HACCP guidelines. Clerk/Hostess--Delivers and collects trays to patients in a timely and courteous manner adhering to department guidelines to ensure the patient receives the correct tray.

  • Portions food with correct utensils and ensures that staff uses correct portioning tool for products on the trayline, cafeteria, catering, etc.

  • Works a position on the trayline as assigned.

  • Follows HACCP temperature guidelines for holding and serving of food items.

  • Maintains flow of food to the cafeteria throughout the serving period without running out or over-producing.

  • Enters patient room following established guidelines including properly identifying patient

  • Offers assistance with tray set-up as per guidelines

  • Confirms that patient is satisfied with tray and has everything selected

  • Records patient's intake when collecting trays

  • May be responsible for: 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: Selects and modifies appropriate patient menus to comply with prescribed diet orders.

  • Modifies and heads all menus in a neat and legible manner.

  • Modifies all menus to meet patient food allergies, supplements and preferences.

  • Utilizes sample modified menus for accuracy when heading menus.

  • Changes and updates patient menus to meet recent diet order.

  • Modifies and heads patient menus to comply with established guidelines.

  • 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.

  • May be responsible for: Checks patient trayline following HACCP guidelines.

  • Ensures proper hand hygiene is followed; hand washing and use of gloves.

  • Checks that hair is properly restrained.

  • Utensils are clean and sanitized.

  • Food meets required temperature before and during trayline.

  • Food is attractively plated.

  • Plates and trays are free of spills.

  • Trayline begins and ends on time.

  • Operate, maintain and properly clean deep fryers, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, and other food service equipment.

"Ability to perform the Essential Functions listed on the Physical Conditions and ability to peform the Essential Functions on the Working Condition chart (see attached chart)."

II. Specialty Essential Functions:

None

IV. 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.
V. Required Skills and

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

Education:

  • HS Diploma or GED

Certification / Licensure / Regulation:

  • ServSafe Certificate (within 6 months of hire)

Prior Experience:

  • 3-6 months of experience in cold food production/prep cook/etc.

Other Skills and Abilities:

  • Independent thinking and decision-making ability

  • Ability to multi-task and prioritize assignments

  • General mathematical ability to calculate or modify recipes. Able to operate large and small kitchen equipment. Able to read and interpret menus and recipes. Critical thinking skills. Team player, flexible.

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.

  • Culinary Classes, and Vocational/Technical training in cooking or food preparation.

  • Equivalent knowledge

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.


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