Job Description

SUMMARY

Responsible for maintaining high standards of quality food production and portion control, using standard recipes for appropriate quantities needed to meet menu requirements. Responsible for bread and produce inventory and order preparation as needed.

STATUS: Per Diem - Temporary

LOCATION: Gouverneur Hospital

DEPARTMENT: Nutrition

SCHEDULE: 8 Hour Shifts

ATTRIBUTES

Preferred: High School Diploma or equivalent (GED)

Preferred: Secondary culinary education, or BOCES training in culinary arts

Required: ServSafe Certification within 6 months of hire

RESPONSIBILITIES

Reviews menu daily to ensure proper presentation of food.

Reviews production sheets daily to ensure the proper amount is food is prepared.

Receives food deliveries and compares requisition with items delivered.

Takes physical inventory of bread products and produce and prepares order for vendors.

Prepares food for patients and Cafeteria, as well as patients on modified and restricted diets.

Ensures proper temperature of foods and records appropriately.

PHYSICAL REQUIREMENTSM - Medium Work - Exerting 20 to 50 pounds of force occasionally, and/or 10 to 25 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to move objects; Requires frequent walking, standing or squatting.

PHYSICAL REQUIREMENTS M - Medium Work - Exerting 20 to 50 pounds of force occasionally, and/or 10 to 25 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to move objects; Requires frequent walking, standing or squatting.

Rochester Regional Health is an Equal Opportunity / Affirmative Action Employer. Minority/Female/Disability/Veteran

Rochester Regional Health