UnityPoint Health

Cook Production Salad

Requisition ID
2017-35585
Category
Food Services and Nutrition
US-IL-Peoria
221 NE Glen Oak Ave
Affiliate
5020 UnityPoint Health Peoria Methodist Medical Center
Peoria
Department
Food Preparation
IL
Salary Minimum
USD $10.68/Hr.
FTE
.01
FLSA
Non-Exempt
Scheduled Hours/Shift
Varied

Overview

The salad/dessert aide is responsible for portioning all salads and desserts for regular and therapeutic diets following production sheets for amount needed. They prepare needed salads and assembly food items for various specialty units such as child care, 8 West and 7 West.

Responsibilities

Assists in the cleaning operation within the salad area on a timely basis.

  • Portions salads and desserts for patient service
  • Uses production tally sheets for amounts needed to make salads, desserts, chef salads, sandwiches and fresh fruit plates
  • Prepares jello: plain and fruited
  • Prepares custards and puddings: regular and diet
  • Prepares late night sandwiches for patients that are admitted after 8:30 p.m.
  • Prepares food for catered events, such as Doctor's Lounge, daily special function sheet, Day Care
  • Consistently follows regular and therapeutic diets menus
  • Prepares needed salads as required for service line
  • Assembles food items using nourishment tally sheets for evening tray line service
  • Assembles food items for various specialty units such as child care, 7 West and 8 West
  • Responsible for procuring needed food items from storage areas
  • Schedules to work lunch and dinner tray line service
  • Maintains the proper use of utensils, using proper portion sizes of all food items for cottage cheese, canned fruits and salads
  • Responsible for properly making food using safe and sanitation principles
    • Knowing the proper storage of cold food items at 40 degrees
    • Ability to properly wrap and date food items using labels
    • Uses the proper food handling procedures, washing hands and wearing gloves
  • Monitors food usage to eliminate the possibility of food waste
  • Works the production salad cook position during time of vacation and staff shortages
  • Manages high standards consistent with quality food service operations.
  • Follows standardized recipes
  • Prepares and serves all items with “eye” appeal
  • Wears hair restraints at all times in food service area
  • Wears gloves properly when handling food at all times
  • Uses proper sanitation principles for cleaning equipment and supplies, tables and scales
  • Responsible for the appearance and texture of food for quality
  • Uses the general rule of storage principles First In First Out (FIFO)
  • Is careful to produce accurate amounts of food items such as, salads, jello, custards and sandwiches (does not “over produce”)
  • Realizes that specific time schedules must be met and that work load vary depending on the patient census
  • Fulfills MMCI and departmental required education.
  • ADA – American Disabilities Act
  • Confidentiality Video
  • Hazardous Material competency
  • General Equipment Safety
  • Keeping You Informed meeting
  • People to People
  • Centers on continuous quality improvement.
  • Receives and inspects all food items that are stored in salad area, canned goods, fruits and vegetables, etc.
  • Properly places food items in coolers to avoid contamination
  • Receives and inspects all produce and meat used for color, texture and appearance
  • Monitors proper usage of food items going to cafeteria and trayline
  • Sanitizes all equipment used: meat slicers, tomato slicer, food processors, cutting boards
  • Cleans tableware, equipment used, food carts, knives and spoons
  • Uses proper hand washing and observes good hygienic practices
  • Serves nutritious salads, desserts, fruits and vegetables
  • Ability to determine appropriate appearance of food items
  • Uses correct portion sizes for food: #8 scoops and #13 scoops
  • Monitors temperature of coolers at 40 degrees

Qualifications

  • Education
  1. High School Diploma/GED preferred
  • Work Experience

 .      0-1 years of experience in/with food service not required, but Preferred.

  • License and Certification

 .      Not Indicated

  • Required English Skills

 .      Basic reading skills

  1. Basic writing skills
  2. Basic oral skills
  • Communication Skills

 .      Ability to respond appropriately to customer/co-worker

  1. Interaction with a wide variety of people
  2. Maintain confidential information
  3. Ability to communicate only the facts to recipients or to decline to reveal information
  4. Ability to project a professional, friendly, helpful demeanor

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