Overview:
Works under the supervision of the Food Service Production Coordinator or Chef and responsible for the production of assigned menu items for patients, cafeteria, and catered meals.
Responsibilities:
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Demonstrates a daily commitment to meeting or exceeding the established Standards of Performance.
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Prepares assigned menu items for patient, cafeteria, and catered meals according to forecasted quantities and standardized recipes.
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Cleans and prepares fresh meats and vegetables by washing, peeling, slicing, etc., using equipment such as peelers, slicers, knives, etc.
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Combines ingredients and cooks into finished food items such as hot/cold foods using equipment such as ovens, fryers, refrigerators, etc.
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Portions menu items according to recipes and production sheets.
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Cleans machinery and work area according to established cleaning schedules.
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Stores food items and cleaning chemicals according to department procedures.
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Demonstrates positive interpersonal relations in dealing with all members of the team.
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Maintains and promotes customer satisfaction.
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Maintains and adjusts personal schedule to enhance team performance.
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Demonstrates standards of performance (ownership, teamwork, communication, compassion) that support patient satisfaction and principles of service excellence.
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Maintains good attendance per Novant Attendance Policy
Qualifications:
* Education: High School Diploma or GED, preferred. High school diploma or equivalent.
* Vocational / Technical, preferred. Vocational training in food production.
* Experience: Two years in restaurant or institutional food service, preferred.
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