The major duties and responsibilities listed below represent the performance level of WG-03. They include but are not limited to: Sets up and replenishes assigned station in the dining room with the correct supplies and food items Delivers and retrieves trays to and from patient bedside and dining rooms Sets up and operates dish machine and/or pot washing machine. Monitors and records temperatures, reporting discrepancies to supervisor immediately Provides assistance to cooks by weighing, measuring, and assembling ingredients according to standardized recipes Prepares uncooked food items such as sandwich spreads and salad dressings Processes (washes, peels, dices, grinds, etc.) and weighs fruits and vegetables for cooking and salad making manually or by electric vegetable cutters Prepares fruit and vegetable salads. Portions salads, desserts, and other cold or cooked items into servings required for regular and modified diets using proper utensils and containers Pans bacon, prepares toast, bread crumbs, peels eggs, and fills backing pans. Provides assistance in Ingredient Control Unit as assigned. Receives, unpacks, stores food and supply deliveries. Rotates stock and assists with inventory in accordance with inventory and sanitation requirements Uses computerized labels to prepare and assemble individual and bulk nourishments Performs heave duty cleaning tasks throughout the food service and related areas. Cleans walk-in refrigerators and freezers, and sanitizes work surfaces Follows prescribed safety procedures (including appropriate use of personal protective equipment). Uses appropriate lifting methods and body mechanics for heavy lifting or moving of heavy objects Provides guidance and training to lower grade workers in routine methods and procedures used in all functional areas of food service, food production, or ingredient control. As needed on a rotational basis for a short period of time, the incumbent may relieve for a higher grade employee when needed. Sets up the assigned station on the tray line or dining room with correct supplies and food items Maintain pace of tray line to facilitate service of trays during the meal serving period Must have thorough understanding of the types of food items served on regular, modified diets and combination diets Work Schedule:
Rotating schedule with rotating days off. Weekends and holidays may be required. Relocation/Recruitment Incentives:
Occasional travel - You may be expected to travel for this position.
Associated topics: cocinero de la preparacion, cocinero de produccion, complimentary, food preparation, grill, kitchen, prep cook, salad, steakhouse, wok cook