Culinary Specialist- Full Time- Frick Hospital

Excela Health Mount Pleasant , PA 15666

Posted 2 weeks ago

Job Summary:
Performs a variety of duties in order to provide food to patients, visitors and staff in a safe and courteous manner focusing on retail food operations. Waits on customers in a courteous manner, prepares foods and rings sales on Pont of Sale System.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: RotatingTECHNICAL STANDARDSEssential 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. * Food Sanitation and Safety--Performs food service related duties in a manner, which meets the established Department of 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. * Performs routine cleaning assignments (which includes patient carts) keeps work area and equipment neat and clean. Signs and dates cleaning sheets when work completed. * Reports any equipment malfunctions or unsafe work condition promptly to supervisor. * Disposes of garbage correctly and safely. * Food Storage--Stores all food safely, in proper locations and according to HACCP Policy. * Stores food in a proper storage container which is 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. * Follows department guidelines for use by dates and expiration dates. * Stores food and supply items from deliveries in proper locations. "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: * Food Preparation--Prepares food according to recipes and production sheets which meets the department's standards for quality, as measured by appearance, taste, and 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. * Cash handling--Ensures that customers are charged appropriately for food items and that all cash transactions are accounted for in cash register balances. * Operates ash register according to procedures for cash handling. Notifies supervisor immediately of any difficulties or discrepancies at the register. * Accurately programs the register for current pricing. * Keeps records of sales. Documents appropriately. * Performs transaction in a professional manner and answers customer questions in a kind, courteous manner. * Food Service--Serves food to customers according to department standards. * Uses correct portioning tool issued for products. Follows HACCP temperature guidelines for holding foods during service to ensure a safe, high quality product. Takes and records food temperatures at assigned times. * Accurately serves food, in the Hospitality Shop. Performs duties in an efficient and cooperative manner. Keeps work station clean. Restocks as necessary. * Demonstrates customer skills in dealing with patients, visitors and employees * Food Receiving--Receives food and supplies from vendors to assure accurate and safe delivery as per the HACCP guidelines. * Unloads food items from pallets or carts and correctly checks off invoice. Alerts supervisor to discrepancies. * Stores all items in correct location and rotates items on a FIFO (first in, first out) basis. * Stores perishable items in a timely manner and proper location according to HACCP guidelines to ensure food safety. * Checks dates on products and stored items. Notifies supervisor of expired items. * Returns empty boxes to proper trash location. * Food Utility--Performs utility and dish room duties. * Performs routine cleaning assignments keeps work area and equipment neat and clean. Signs and dates cleaning sheets when work completed. * Reports any equipment malfunctions or unsafe work condition promptly to supervisor. * Disposes of garbage correctly and safely. * 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 knowledgeCertification / Licensure / Regulation: * NonePrior Experience: * NoneOther Skills and Abilities: * Basic Math and Keyboard Proficiency * 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 Certificate, 2. Food service experience, 3. Cash handling.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/shiftOccasionally = (1/4 to 2 1/2 hours) or 2 - 32 reps/shiftFrequently = (2 1/2 to 5 1/2 hours or more) or 32 - 200 reps/shiftRarely = (Less than 1/4 hours) or 85 dB)OccasionallyExtreme ColdExtreme HeatFrequentlyMechanical HazardsRotates all shifts8 hour shiftsProtective Equipment:NeverHead (hard hat)HearingOccasionallyHandsRespirator-Breathing EquipmentEyeBodyConstantlyFeet, ToesOccupational Exposures:NeverSolventsPaints (direct use of)Dust (Sanding)Ethylene OxideCytotoxic Drugs (Chemo)Blood and Body FluidsWax Stripper (direct use of)RadiationIonizing RadiationLasersOccasionallyChemicals (direct use of)MistsConstantlyLatex (Rubber, erasers, balloons, gloves, rubber bands, etc.)VII. Essential Physical Conditions:MarginalFrequently = (2 1/2 to 5 1/2 hours or more) or 32 - 200 reps/shiftEssentialOccasionally = (1/4 to 2 1/2 hours) or 2 - 32 reps/shiftConstantly = (5 1/2 to 8 hours or more) or 200 reps/shiftRarely = (Less than 1/4 hours) or 50 poundsRarely20 - 29 poundsOccasionally10 - 19 poundsLifting: waist to shoulder level:Never30 - 49 pounds50 pounds > 50 poundsOccasionally20 - 29 poundsFrequently10 - 19 poundsLifting: shoulder to overhead:Never30 - 49 pounds50 pounds > 50 poundsRarely10 - 19 pounds20 - 29 pounds
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    Culinary Specialist- Full Time- Frick Hospital

    Excela Health