5:00 a.m. - 1:30 p.m.
Assemble, organize, prepare, and cook or bake from scratch or convenience all meats, entrees, casseroles, soup, starches, vegetables, sauces, and bakery products, etc. to provide the menu selections for patient, cafeteria, special function and satellite accounts while meeting productivity levels. Is knowledgeable about and practices HACCP guidelines.
Customer Service/Patient Care
Technical & Safety
Basic UPH Performance Criteria
Identify items that are minimally required to perform the essential functions of this position.
Preferred or Specialized
Not required to perform the essential functions of the position.
High School Education or GED
Less than one year
ServSafe Food Handler (Training Provided)
Writes, reads, comprehends and speaks fluent English.
Microsoft Office – basic computer skills.
Critical thinking skills using independent judgment in making decisions.
Machines: Ovens, Hot Food Carts, Scales, Fryers, Mixers, Grill/Stove, Tilt Skillet, Blenders, Steamers, Broilers, Meat Slicers, Buffalo Chopper, Tilt steam kettles, Thermometer, and all other pertinent food service equipment