Culinary Arts Extern, Resource Pool, 1st and 2nd Shift

All Positions • Greenwood, SC

1d

About The Position

Work all areas of Patient Room Service line for the purpose of learning all modified diets, nutrition analysis, portion control, food specification, food preparation, recipe and garnish adherence, temperature documentation and control, daily cleaning procedures, timelines of meal prep for the purpose of accurate patient meal preparation to ensure nutrition compliance and consistency in producing quality food product. Learn and work in retail food preparation for Catering, The Veranda Café and The CrossRoads Market to include batch cooking by braising, sautéing, baking, roasting, and frying per forecasting off of sales and customer request. Must adhere to recipes and production volumes as indicated. Must perform daily and weekly cleaning procedures. Learn and work all positions in the dish room to include the pot washing area, dish machine operations, floor care, wall care, cleaning of mobile cleaning which encompasses prewash/rinse, wash, sanitize, dry and storage placement according to DHEC regulation. Learn the importance of maintenance of records, temperature readings on assigned log according to Food & Nutrition/DHEC/DNV policies and procedures. Monitoring product dates/Use-By dates for ensuring best quality. Maintaining high standards of cleanliness, sanitation, proper personal and hand hygiene practices. Relaying identified problems to Chef in a timely manner.

Responsibilities

• Work all areas of Patient Room Service line for the purpose of learning all modified diets, nutrition analysis, portion control, food specification, food preparation, recipe and garnish adherence, temperature documentation and control, daily cleaning procedures, timelines of meal prep for the purpose of accurate patient meal preparation to ensure nutrition compliance and consistency in producing quality food product.
• Learn and work in retail food preparation for Catering, The Veranda Café and The CrossRoads Market to include batch cooking by braising, sautéing, baking, roasting, and frying per forecasting off of sales and customer request.
• Adhere to recipes and production volumes as indicated.
• Perform daily and weekly cleaning procedures.
• Learn and work all positions in the dish room to include the pot washing area, dish machine operations, floor care, wall care, cleaning of mobile cleaning which encompasses prewash/rinse, wash, sanitize, dry and storage placement according to DHEC regulation.
• Learn the importance of maintenance of records, temperature readings on assigned log according to Food & Nutrition/DHEC/DNV policies and procedures.
• Monitor product dates/Use-By dates for ensuring best quality.
• Maintain high standards of cleanliness, sanitation, proper personal and hand hygiene practices.
• Relay identified problems to Chef in a timely manner.

What This Job Offers

• Career Level: Intern
• Education Level: No Education Listed
• Number of Employees: 501-1,000 employees