Methodist Health System Omaha, Nebraska
Nov 22, 2020Full time
Purpose of Job Responsible for preparation and/or cooking of food for the cafeteria and Room Service within the hospital. Job Requirements Education High School diploma or GED required. Associates Degree prefered, preferably in Culinary. Experience 2 years previous food preparation experience required, preferably in a restaurant or hotel environment. License/Certifications Certification in ServSafe Food Protection Manager preferred. Skills/Knowledge/Abilities Knowledge of all applicable food codes and regulations, including Hazard Analysis and Critical Control Point (HACCP) required. Knowledge of recipes and special diets required. Skilled in various food production methods required, including baking, frying, grilling/charbroiling, sauting, and steaming. Basic math skills required. Strong verbal communication skills for positive interaction with staff and customers required. Able to read, write, and carry out oral and written instructions with accuracy and efficiency required. Physical Requirements Weight Demands Medium Work - Exerting up to 50 pounds of force Physical Activity Not necessary for the position (0%): Climbing Crawling Kneeling Occasionally Performed (1%-33%): Crouching Keyboarding/typing Sitting Frequently Performed (34%-66%): Balancing Carrying Distinguish colors Fingering/Touching Grasping Lifting Pulling/Pushing Reaching Repetitive Motions Speaking/talking Stooping/bending Twisting Constantly Performed (67%-100%): Hearing Seeing/visual Standing Walking Job Hazards Not necessary for the position (0%): Biological agents (primary air born and blood born viruses) (Jobs with Patient contact) (BBF) Explosives (pressurized gas) Electrical Shock/Static Radiation Alpha, Beta and Gamma (particles such as X-ray, Cat Scan, Gamma Knife, etc) Radiation Non-Ionizing (Ultraviolet, visible light, infrared and microwaves that causes injuries to tissue or thermal or photochemical means) Rare (1-33%): Chemical agents (Toxic, Corrosive, Flammable, Latex) Frequent (67%-100%): Physical hazards (noise, temperature, lighting, wet floors, outdoors, sharps) (more than ordinary office environment) Equipment/Machinery/Tools Mechanical moving parts/vibrations Essential Job Functions Essential Functions I Prepares food for patients, visitors, and staff per daily menus, Room Service tickets, and production sheets by following recipes and using appropriate equipment to ensure Hazard Analysis and Critical Control Point (HACCP) guidelines are met. Prepares Room Service orders according to recipes and special diets by precisely reading food production tickets to ensure food is prepared accurately and within a designated timeframe. Assembles final plate presentation with an eye for detail by following Room Service guidelines to ensure patient satisfaction. Interacts and supports patients, families, hospital staff, and Food Service team with Room Service orders and/or questions on a daily basis in a welcoming and professional manner to ensure excellent customer service. Maintains a clean and sanitized work environment by following Room Service guidelines to ensure a proper environment for food preparation. Prepares ingredients for use per departmental standards as planned in cycle and Room Service menus by reading and understanding recipes and gathering necessary ingredients to ensure minimal interruption to service. Essential Functions II Participates in mandatory in-services and/or CE programs as mandated by policies and procedures/external agencies and as directed by management. Follows and understands the mission, vision, core values, Employee Standards of Behavior and company policies/procedures. Other duties as assigned.