Facility: Wellstar MCG Health

Job Summary:

Maintains principles of proper food production and other related activities. Prepares and cooks foods, such as: meats, soups, sauces, gravies, starch entrees, vegetables, and special orders. Ensures food is prepared according to menu; confers with supervisors as to the use of leftovers; making menu changes, as necessary. Maintains high standards of food handling and cleanliness in work area and is responsible for high standards of personal cleanliness. Helps provide optimal food and nutritional services to the patients, visitors, and staff.

Core Responsibilities and Essential Functions:

Maintains professional interactions with co-workers, supervisors, and managers. Provides for the need of the patients with the understanding that diets change with limited time to address during service. Understands and respects the needs of the ambassadors and responds quickly. Shows willingness to work with others and to pick up additional responsibilities as patient census requires. Helps fulfill our mission of delivering on PFCC (Patient and Family Centered Care).

Arrives for scheduled shifts on time and ready for the day’s requirements. Follows all recipes and documents temperature on correct HACCP logs. Stocks and organizes production area, shared cooler space, and dry storage areas for the next shift/following day’s production. Communicates in a clear and timely manner with co-workers, supervisors, and management, expressing the needs of the patients and understanding that production levels will change drastically based on the census.

Demonstrates appropriate storing, rotating, covering, labeling, and dating of all food products according to policy and procedure. Consistently follows production sheet instructions. Prepares correct quantities according to recipes and supervisor’s oral/written directions. Demonstrates appropriate measuring techniques while preparing foods for patient care, Terrace Dining and catering. Demonstrates correct procedure in determining food temperatures and calibration of food thermometer.

Identifies correct scoop, spoodle, ladle, or measuring cup for any given menu item for accurate portion control. Effectively communicates with patients, staff, and visitors. Knowledge of proper holding temperatures for cold and hot food(s) and HACCP requirements for handling food. Demonstrates proper hand washing techniques. Demonstrates the ability to properly and safely clean and operate the various equipment in the kitchen

Possesses the required knowledge in the care and handling of patients served in age groups: infant 29 days to one year; pediatrics: one year to 13 years; adolescent 14 years to 19 years; adult- 18 years to 65 years and geriatric- 65 years and above.

Required Minimum Education:

High School Diploma or GED

Required Minimum License(s) and Certification(s):

All certifications are required upon hire unless otherwise stated.

Required Minimum Experience:

Minimum 3 years food service or cook position.