Food Production Cook

Duke Careers•Durham, NC

About The Position

At Duke Health, we're driven by a commitment to compassionate care that changes the lives of patients, their loved ones, and the greater community. No matter where your talents lie, join us and discover how we can advance health together. About Duke Raleigh Hospital, A Campus of Duke University Hospital Pursue your passion for caring with the Duke Raleigh Campus in Raleigh, North Carolina. With 204-beds, it is the third largest of Duke Healthâ€™s four hospitals and offers a comprehensive array of services, including cancer, cardiovascular, neuroscience, advanced gastrointestinal, and wound healing care. Float position at Duke Raleigh Hospital, a Campus of Duke University Hospital. This will be a combination of days and evenings, with an every other weekend rotation. Occ Summary Depending on the size of the entit y anddepartment structure, Level Iand Level II may be combined.Level IPe rformroutinetasks and manual work under immediatesupervision in support ofhospitalfood service operations; operatedish machine; wash pots and pe rformheavy cleaning duties; transportequipment, food, supplies, and refu seasdirected.Level IIPerform a variety of tasks in preparation, service anddelivery of foodproducts and/or service operations (ie. prepare, mix,assemble,portion, serve and store food as directed; receive inspect, st ore,secure disburse and control inventory of foodstuffs, supplies andequ ipment). Also may function as a cashier when directed.

Requirements

Level IAbility to lift/push/pull 50 pounds.
Ability toread/write and follow oral and written instructions.
LevelII -Same as level Iplus :Ba sic math skillsBasic computer/cashier/calculator skillsStrongcustomer service skillsAbility to operate food preparation equipment.
Ability to prepare/handle foodstuffs using safefoodhandlingpractices.
Ability to maintain inventory
Level IWork requires one year institutionalfood preparat ionexperience.
Level II Work requires two years institutional foodprepara tion experience.

Responsibilities

Level IRetrieve, collect,and transport food service su pplies, equipment andrefuse as directed.
Strip carts/trays, sort, rinse ,dishes and silverware, operate andunload dish machine, and store clean items; inspect washed items forcleanliness and breakage.
Clean and main taindish machine; clean and sanitize assigned areas.
Washes pots, pans a ndequipment.
Collect, sort and dispose of trash.
Follow all safety proc edures for using equipment and chemicals.
Level II In addition to the du tiesdescribed in Level I, performs thefollowing:May set up and serve fo odto patients and cafeteria customers asspecified by menus, ensuring tha tall food items are properly portionedand handled within established san itation standards.
May operate and monitor proper functioning of food se rvice equipment;follow all safety procedures for using equipment and che micals;cleanand sanitize equipment after use.
May assist in tray lineand /or cafeteria setup, ensuring that qualitystandards are maintained and s afe food handling guidelines are adheredto.
Detect and report improperly prepared food or food that does not meetstandards and/or defective/damag edmerchandise and status of allsupplies in stock.
May assist in thecarea ndmaintenance of work areas and alertsupervisors to problems astheyarise.
May place food and supply orders with approved vendors underdirectifoo dstuffs and advanced menu items,conduct physical inventories and maionan dguidance of Food Service Manager.
May review stock levelsof commonntain inventory records; unloadincoming supplies and equipment.
May transportf ood carts to assigned locations.
May prepare and set upfood itemsto bede livered to catering functionsas neededMay plan, organize andprovideserv icefor routineand more complexcatering functions.
May workasneededforspe cially planned catering events.
May maintainan accurate inventoryofall c atering equipment.
May be responsible forthe maintenanceand upkeepof the catering area.
If functioning as a cashier:Calculatetotal cost ofitems on food tray; accept payment in cashormeal tickets.
Ensure validity of m eal cards.
Total cash/tickets at endof work period;deposit moneyand prep aredeposit report sheet.