Food Production Cook

Duke University•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. Work Performed 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. Knowledge, Skills and Abilities 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 Characteristics Level IHeavy cleaning dutiesLevel IIExcellent customer service skillsAbility to work effectively with minimal supervisionAbility tomaintain inventory Minimum Qualifications Duke is an Equal Opportunity Employer committed to provi dingemployment opportunity without regard to an individual's age, color, disability, gender, gender expression, gender identity, geneticinformati on, national origin, race, religion, sex (including pregnancyand pregnan cy related conditions), sexual orientation or militarystatus. &nb sp; Duke aspires to create a community built on collaboration,inno vation, creativity, and belonging. Our collective success depends onthe robust exchange of ideas—an exchange that is best when the richdiversity of our perspectives, backgrounds, and experiences flourishes.To achieve this exchange, it is essential that all members of thecommunity feel se cure and welcome, that the contributions of allindividuals are respected , and that all voices are heard. All members ofour community have a resp onsibility to uphold these values. Essential Physical Job Functions: Certain jobs at Duke University andDuke University Healt h System may include essential job functions thatrequire specific physic al and/or mental abilities. Additionalinformation and provision for requ ests for reasonable accommodation willbe provided byeach hiring departm ent. Education N/A Expe rience Level IWork requires one year institutionalfood preparat ionexperience.Level II Work requires two years institutional foodprepara tion experience. Degrees, Licensures, Certifications N/A Duke is an Equal Opportunity Employer committed to providing employment opportunity without regard to an individual's age, color, disability, gender, gender expression, gender identity, genetic information, national origin, race, religion, sex (including pregnancy and pregnancy related conditions), sexual orientation or military status. Duke aspires to create a community built on collaboration, innovation, creativity, and belonging. Our collective success depends onthe robust exchange of ideas—an exchange that is best when the rich diversity of our perspectives, backgrounds, and experiences flourishes. To achieve this exchange, it is essential that all members of the community feel secure and welcome, that the contributions of all individuals are respected, and that all voices are heard. All members of our community have a responsibility to uphold these values. Essential Physical Job Functions: Certain jobs at Duke University and Duke University Health System may include essential job functions that require specific physical and/or mental abilities. Additional information and provision for requests for reasonable accommodation will be provided by each hiring department.

Requirements

Ability to lift/push/pull 50 pounds.
Ability to read/write and follow oral and written instructions.
Basic math skills
Basic computer/cashier/calculator skills
Strong customer service skills
Ability to operate food preparation equipment.
Ability to prepare/handle foodstuffs using safe food handling practices.
Ability to maintain inventory
Work requires one year institutional food preparation experience. Level II Work requires two years institutional food preparation experience.

Responsibilities

Retrieve, collect, and transport food service supplies, equipment and refuse as directed.
Strip carts/trays, sort, rinse, dishes and silverware, operate and unload dish machine, and store clean items; inspect washed items for cleanliness and breakage.
Clean and maintain dish machine; clean and sanitize assigned areas.
Washes pots, pans and equipment.
Collect, sort and dispose of trash.
Follow all safety procedures for using equipment and chemicals.
May set up and serve food to patients and cafeteria customers as specified by menus, ensuring that all food items are properly portioned and handled within established sanitation standards.
May operate and monitor proper functioning of food service equipment; follow all safety procedures for using equipment and chemicals; clean and sanitize equipment after use.
May assist in tray line and /or cafeteria setup, ensuring that quality standards are maintained and safe food handling guidelines are adhered to.
Detect and report improperly prepared food or food that does not meet standards and/or defective/damaged merchandise and status of all supplies in stock.
May assist in the care and maintenance of work areas and alert supervisors to problems as they arise.
May place food and supply orders with approved vendors under direct guidance of Food Service Manager.
May review stock levels of common foodstuffs and advanced menu items, conduct physical inventories and maintain inventory records; unload incoming supplies and equipment.
May transport food carts to assigned locations.
May prepare and set up food items to be delivered to catering functions as needed
May plan, organize and provide service for routine and more complex catering functions.
May work as needed for specially planned catering events.
May maintain an accurate inventory of all catering equipment.
May be responsible for the maintenance and upkeep of the catering area.
If functioning as a cashier: Calculate total cost of items on food tray; accept payment in cash or meal tickets.
Ensure validity of meal cards.
Total cash/tickets at end of work period; deposit money and prepare deposit report sheet.