Job Summary Accurately and efficiently prepares, portions, cooks, and presents a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner, and Special/Catered Events. The general responsibilities of the position include those listed below, but Sodexo may identify other responsibilities of the position.
These responsibilities may differ among accounts, depending on business necessities and client requirements. Minimum Qualifications Education/Training High school graduation or equivalent preferred. # Experience 2 years of related work experience preferred. # License/Certification/Registration No special certification, registration, or licensure is required. # Knowledge, Skills # Abilities Verbal and written communication skills. Basic computer skills preferred.
Presents self in a highly professional manner to others and understands that honesty and ethics are essential. Ability to maintain a positive attitude. Ability to communicate with co-workers and other departments with professionalism and respect.
Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers, and client representatives. Ability to provide clear directions and respond to co-workers. Basic food-handling skills.
Knowledge of basic operation of kitchen equipment. Primary Duties and Responsibilities Contributes to the achievement of established department goals and objectives and adheres to department policies, procedures, quality standards and safety standards. Complies with governmental and accreditation regulations.
Participates in multidisciplinary quality and service improvement teams as appropriate. Participates in meetings, serves on committees and represents the department and hospital/facility in community outreach efforts as appropriate. Performs other duties as assigned.
Prepares and cooks to order foods that may require short preparation time. May prepare food and serve customers at an a la carte and may operate a grill station. Prepares food in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided.
Reads food order or receives verbal instructions on food required by patron, and prepares and cooks food according to instructions. Provides the highest quality of service to customers at all times. Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments.
Prepares foods under direct supervision or instruction by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use. Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment. May clean and sanitize work stations and equipment and must follow all MedStar/Sodexo, client and regulatory rules and procedures.
Attends all allergy and food borne illness in-service training. Reports all accidents and injuries in a timely manner. Complies with all company safety and risk management policies and procedures.
Participates in regular safety meetings, safety training and hazard assessments. Attends training programs (classroom and virtual) as designated. May receive inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets. May produce some batch goods using basic cooking techniques.
Medstar Research Institute