Cook/baker/salad Maker
Overview
COOK/BAKER/SALAD MAKER
FOOD SERVICES
Full-time (80 hours per pay period). Shift Hours: Days.
JOB OBJECTIVES: To prepare and cook all items needed following appropriate recipes and production sheets. To be responsible for seeing that food is prepared according to menus; and to confer with supervisors as to the use of leftovers, making menu changes as necessary. To maintain high standards of food handling and cleanliness in work area, and to be responsible for high standards of personal cleanliness.
ESSENTIAL JOB FUNCTIONS: The duties and responsibilities of this position include, but are not limited to:1. Prepares and cooks all items needed for patients, cafeteria, doctors' meals, catering and special functions, following appropriate recipes and production sheets.2. Interprets recipes and modifies as required; mixes ingredients and does quantity and batch cooking for meal service3. Communicates with fellow employees and supervisors regarding product usage, shortages and quality of inventory; communicates with service staff regarding portions and appropriate presentation of food items. 4. Maintains a neat, organized, sanitary work area. 5. Follows all HACCP guidelines as they relate to preparation, serving and storing food; completes all HACCP temp logs daily. 6. Correctly weighs, measures and portions food items. 7. NON-
Essential Functions: Other duties as assigned. 8. HEALTH/SAFETY/COMPETENCE: Cannot pose a direct threat to health or safety of self or others. Must provide safe, efficient, competent care to customer or patient population. Must demonstrate competency of the functions described in the performance continuum and skills list.
SENSORY AND PHYSICAL STANDARDS:Sitting- Not a requirementStanding- 3-7 hours per dayWalking/Mobility- 3-7 hours per dayLifting- Up to 50 lbs with good body mechanicsTwisting- Frequent 481 or greater per dayBending- Moderate 121-480 per daySquat/Kneeling- 1-3 hours per day, not continuousEndurance- Moderate energy requirements ( 5-7 mets)Pinching- Moderate 121-480 per dayWrist/Hand Repetitions- Moderate 961-2880 per dayManual Dexterity- Gross with infrequent fine motor movementNear Vision- 20/40 requiredFar Vision- Minimal far vision requiredColor Vision- Must be able to discriminate among multiple colorsDepth Perception- Accurate depth perception requiredHearing- Not required or assessedSpeaking- Moderate need for effective communicationInfections- Moderate exposure to infections
EDUCATION/KNOWLEDGE/SKILLS:A high school diploma is required. Must be able to speak, read, write, and understand English. Must be able to perform simple arithmetic and have the manual dexterity and motor coordination to manipulate kitchen utensils. Must be able to comprehend and follow recipes and instructions. Must have the visual acuity for appraising the appearance of food, and must have cooking skills.
Experience:
A minimum of six months of appropriate food preparation experience in a hotel, restaurant or hospital is required.
LICENSURE/CERTIFICATIONS: None is required
PHYSICAL ENVIRONMENT: Low Temperature- No exposure or not assessed High Temperature- Environment 70-800 F Wetness/Dampness- Moderate exposure Slippery Surfaces- Moderate exposure Uneven Surfaces- No exposure High Elevations- No exposure Confined Spaces- No exposure Vibration- No exposure Non-ionizing- No exposure Ionizing Radiation- No exposure Noise- Slight exposure Body Injuries- Moderate likelihood of significant injury Moving Objects- Moderate likelihood of significant injury Toxic conditions- No exposure or not assessed
WORK ENVIRONMENT: 1. Confidentiality: Must keep all patient, co-worker and business information strictly confidential at all times. 2. Judgment: Must be able to judge appropriately what information to release, must have the ability to analyze situations and take appropriate action when necessary. 3. Customer Service: Must practice MMC's customer Service Guidelines and Standards. 4. Working with Others: Must possess an extremely pleasant, courteous and helpful attitude, excellent communication skills and the ability to work closely and cooperatively with others are required. 5. Pace of Work: Must be able to work effectively in a high stress work environment. 6. Flexibility: Must have the ability to remain mentally alert and maintain concentration with attention to detail for prolonged periods, and at times under stress. Must demonstrate adaptability, flexibility, initiative, persistence, and efficiency of time management and action. 7. Attendance: Absences must be infrequent. 8. Communication: Must demonstrate effective communication skills on all socio-economic levels using tact, articulation and a professional manner.
EQUIPMENT: THIS POSITION REQUIRES A WORKING KNOWLEDGE OF ALL EQUIPMENT NECESSARY TO PERFORM/COMPLETE ALL ASSIGNED JOB RESONSIBILITIES.
Responsibilities.Qualifications.
. Apply now!Estimated Salary: $20 to $28 per hour based on qualifications.
COOK/BAKER/SALAD MAKER
FOOD SERVICES
Full-time (80 hours per pay period). Shift Hours: Days.
JOB OBJECTIVES: To prepare and cook all items needed following appropriate recipes and production sheets. To be responsible for seeing that food is prepared according to menus; and to confer with supervisors as to the use of leftovers, making menu changes as necessary. To maintain high standards of food handling and cleanliness in work area, and to be responsible for high standards of personal cleanliness.
ESSENTIAL JOB FUNCTIONS: The duties and responsibilities of this position include, but are not limited to:1. Prepares and cooks all items needed for patients, cafeteria, doctors' meals, catering and special functions, following appropriate recipes and production sheets.2. Interprets recipes and modifies as required; mixes ingredients and does quantity and batch cooking for meal service3. Communicates with fellow employees and supervisors regarding product usage, shortages and quality of inventory; communicates with service staff regarding portions and appropriate presentation of food items. 4. Maintains a neat, organized, sanitary work area. 5. Follows all HACCP guidelines as they relate to preparation, serving and storing food; completes all HACCP temp logs daily. 6. Correctly weighs, measures and portions food items. 7. NON-
Essential Functions: Other duties as assigned. 8. HEALTH/SAFETY/COMPETENCE: Cannot pose a direct threat to health or safety of self or others. Must provide safe, efficient, competent care to customer or patient population. Must demonstrate competency of the functions described in the performance continuum and skills list.
SENSORY AND PHYSICAL STANDARDS:Sitting- Not a requirementStanding- 3-7 hours per dayWalking/Mobility- 3-7 hours per dayLifting- Up to 50 lbs with good body mechanicsTwisting- Frequent 481 or greater per dayBending- Moderate 121-480 per daySquat/Kneeling- 1-3 hours per day, not continuousEndurance- Moderate energy requirements ( 5-7 mets)Pinching- Moderate 121-480 per dayWrist/Hand Repetitions- Moderate 961-2880 per dayManual Dexterity- Gross with infrequent fine motor movementNear Vision- 20/40 requiredFar Vision- Minimal far vision requiredColor Vision- Must be able to discriminate among multiple colorsDepth Perception- Accurate depth perception requiredHearing- Not required or assessedSpeaking- Moderate need for effective communicationInfections- Moderate exposure to infections
EDUCATION/KNOWLEDGE/SKILLS:A high school diploma is required. Must be able to speak, read, write, and understand English. Must be able to perform simple arithmetic and have the manual dexterity and motor coordination to manipulate kitchen utensils. Must be able to comprehend and follow recipes and instructions. Must have the visual acuity for appraising the appearance of food, and must have cooking skills.
Experience:
A minimum of six months of appropriate food preparation experience in a hotel, restaurant or hospital is required.
LICENSURE/CERTIFICATIONS: None is required
PHYSICAL ENVIRONMENT: Low Temperature- No exposure or not assessed High Temperature- Environment 70-800 F Wetness/Dampness- Moderate exposure Slippery Surfaces- Moderate exposure Uneven Surfaces- No exposure High Elevations- No exposure Confined Spaces- No exposure Vibration- No exposure Non-ionizing- No exposure Ionizing Radiation- No exposure Noise- Slight exposure Body Injuries- Moderate likelihood of significant injury Moving Objects- Moderate likelihood of significant injury Toxic conditions- No exposure or not assessed
WORK ENVIRONMENT: 1. Confidentiality: Must keep all patient, co-worker and business information strictly confidential at all times. 2. Judgment: Must be able to judge appropriately what information to release, must have the ability to analyze situations and take appropriate action when necessary. 3. Customer Service: Must practice MMC's customer Service Guidelines and Standards. 4. Working with Others: Must possess an extremely pleasant, courteous and helpful attitude, excellent communication skills and the ability to work closely and cooperatively with others are required. 5. Pace of Work: Must be able to work effectively in a high stress work environment. 6. Flexibility: Must have the ability to remain mentally alert and maintain concentration with attention to detail for prolonged periods, and at times under stress. Must demonstrate adaptability, flexibility, initiative, persistence, and efficiency of time management and action. 7. Attendance: Absences must be infrequent. 8. Communication: Must demonstrate effective communication skills on all socio-economic levels using tact, articulation and a professional manner.
EQUIPMENT: THIS POSITION REQUIRES A WORKING KNOWLEDGE OF ALL EQUIPMENT NECESSARY TO PERFORM/COMPLETE ALL ASSIGNED JOB RESONSIBILITIES.
Responsibilities.Qualifications.
. Apply now!Estimated Salary: $20 to $28 per hour based on qualifications.
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