at Christiana Care Health System in Newark, Delaware, United States
To prepare and serve food to patients and customers according to standardized recipes. Responsible for opening and closing the department, which includes cash handling procedures. Provides direction to Cook I's and Service Assistants. Demonstrates ability to convert recipes and can evaluate and communicate forecasting food changes.
PRINCIPAL DUTIES AND RESPONSIBILITIES:
Demonstrates a patient/customer "comes first" attitude. Greets patients, visitors, customers, and co-workers with a smile and pleasant manner. Demonstrates quality customer service. Practices service recovery.
Demonstrates understanding and executes CCHS Core Values - excellence and love. Interacts with patients, families, co-workers, management, physicians, and other department staff in a compassionate manner, demonstrating empathy, sensitivity, patience, and mutual respect.
Demonstrates ability to read and follow assignments, completing within established time frames and maintains a high level of productivity without direct supervision.
Communicates pertinent and vital information and feedback to co-workers and supervisors. Follows written and verbal instructions as directed.
Assumes an active role to keep informed about changes in policies, procedures and equipment completes mandatory education, attends and participates at meetings, and is willing to be taught, coached, and/or mentored by others.
Adheres to Christiana Care Health System and department policies and procedures.
Complies with Christiana Care and department sanitation/safety responsibilities in the performance of all job assignments in accordance with Federal and State Health codes.
Prepares a wide variety of foods, such as: soups, sauces, gravies, dressings, meats, fish, poultry, fresh, frozen, canned, and dehydrated vegetables, ensuring the attractiveness, palatability and temperature of food in accordance with standardized recipes and standard operating procedures.
Provide on the job continuing education to cook I and II staff.
Demonstrates ability to test cooked food by tasting and smelling, and takes corrective action as required.
Ensures that all perishable items are dated, rotated and served utilizing the FIFO guidelines.
Discusses with supervision all leftovers for run-outs.
Demonstrates ability to convert recipes depending on par levels and tally sheets.
Demonstrates ability to keep own work areas clean and organized at all times.
Demonstrates ability to maintain food dating, labeling, and correct shelf organization in cook's walk-in and keeps area organized and clean.
Demonstrates ability to handle all equipment with proper methods and procedures. Reports any equipment malfunction to management.
Demonstrates ability to operate and use the agitating TUCS kettle and bagging system.
Assists in developing and planning menus for cafeteria, patients, and special catering functions.
Evaluate and communicate potential forecasting food changes to production supervisor.
Performs assigned work safely, adhering to established infection prevention, sanitation and safety procedures. Reports to a supervisor, in a timely manner, any unsafe activities, conditions, hazards, or safety violations that may cause injury to oneself, other employees, patients and visitors.
Performs other related duties as directed.
Open and close the department, which includes cash handling procedures.
SCOPE, PURPOSE, AND FREQUENCY OF CONTACTS:
Frequent contact with managers, clinical dietitians, and employees, occasional contact with patients and customers for recipe consultation, food substitutions, run-outs, and quality control problems.
DIRECTION/SUPERVISION OF OTHERS:
Cook I / Service Assistants
Associate Director, Administrative Manager, Supervisor X and Supervisor VII
EDUCATION AND EXPERIENCE REQUIREMENTS:
Associates Degree in Culinary Arts with 2 years' food preparation experience preferred or 4 years food production experience in a high volume, fast-paced environment utilizing scratch-cooking. Leadership/ supervisory experience required.
KNOWLEDGE, SKILL, AND ABILITY REQUIREMENTS:
Knowledge of food service equipment operation and use.
Knowledge of departmental policies and procedures.
Ability to read and follow standardized recipes.
Ability to calculate recipe quantities and extensions using simple math.
Ability to communicate verbally and in... For full info follow application link.
Christiana Care Health System is an equal opportunity employer, firmly committed to prohibiting discrimination, whose staff is reflective of its community, and considers qualified applicants for open positions without regard to race, color, sex, religion, national origin, sexual orientation, genetic information, gender identity or expression, age, veteran status, disability, pregnancy, citizenship status, or any other characteristic protected under applicable federal, state, or local law.