Food Production Tech III - Food and Nutrition (Days)

Tanner Health•Carrollton, GA

6d•Onsite

About The Position

This role is responsible for preparing ingredients for cooking, including portioning, chopping, and storing food. It involves washing and peeling fresh fruits and vegetables, weighing, measuring, and mixing ingredients. The position requires preparing and cooking food according to recipes, quality and presentation standards, and food production checklists. Responsibilities include preparing cold foods, operating ovens, stoves, grills, microwaves, and fryers, and testing food for sufficient cooking. The role also involves monitoring food quality during preparation, assisting with proper labeling and storage of leftovers, and playing an integral role in maintaining sanitation and cleanliness.

Requirements

High School Diploma or GED (or 5 years of experience in lieu of diploma/GED)
Two years of related experience.
Working knowledge of specialized practices, equipment, and procedures.
Experience with bulk cooking for more than 200 people.
Knowledge, understanding and application of HACCP guidelines.
Proficient demonstrated knowledge of cooking methods such as braising, roasting, frying, baking and blanching.
Proficient use of slicer, grill, fryers, oven, steamers.
Proficient demonstrated knife skills.
Must be able to perform duties with quality results.
Good personal hygiene.
Must complete ServSafe Food Handler Training course within 6 months of hire.
Must complete ServSafe Allergens training within 6 months of hire.

Nice To Haves

Ability to apply knowledge of modified diets.
Ability to substitute foods of equal nutritional value for patients and visitors when menu items are unavailable.

Responsibilities

Prepare ingredients for cooking, including portioning, chopping and storing food.
Wash and peel fresh fruits and vegetables.
Weigh, measure, and mix ingredients.
Prepare and cook food according to recipes, quality and presentation standards and food production checklist.
Prepare cold foods.
Operate ovens, stoves, grills, microwaves and fryers.
Test food to determine if they have been cooked sufficiently.
Monitor food quality while preparing food.
Assist with ensuring leftover food is labeled and stored properly.
Maintain sanitation and cleanliness.
Maintain clean work area.
Set up and break down workstation with required mise en place, equipment and supplies, ensuring proper refill, storage and cleaning station as appropriate.
Follow proper food handling and sanitation procedures as per local and federal regulations.
Wash and disinfect kitchen area including tables, tools, knives and equipment to ensure sanitary conditions and meet the department standards, including using sanitizers required by the health department.
Adhere to cleaning procedures and cleaning assignments.
Prepare all potentially hazardous foods at the correct temperatures according to HACCP guidelines.
Follow appropriate personal hygiene procedures to ensure food served to patients and staff is safe for consumption, including washing hands prior to handing food and wearing hat hairnet, beard guard and proper footwear.
Follow proper procedures for receiving, storing, and returning damaged items not meeting specifications.
Ensure compliance with food safety procedures such as product rotation, First-In-First-Out (FIFO), date marking, cleaning and organizing storage areas and cold chain compliance.
Responsible for proper utilization of food and equipment to minimize waste and loss to the department.
Procure food from refrigerators, freezer, and other storage areas.
Inspect food stuffs.
Report maintenance issues immediately to management.
May assist with training.
Prepare food ingredients for cooking, including portioning, chopping and storing food before use.
Prepare cold foods, including salads, sandwiches, condiments and dressings.
Must be able to scale standardized recipes to meet set production.
Test food prior to serving to determine if it has been cooked sufficiently, by tasting or piercing with utensils.
Apply knowledge of modified diets.
Substitute foods of equal nutritional value for patients and visitors when menu items are unavailable.
Monitor food quality while preparing food and throughout the day utilizing HACCP forms and production sheets.
Use kitchen tools safely and appropriately.
Use proper knife handling procedures, use dry pad when moving hot material and ensure safe operation of all equipment.
Use measuring tools to precisely measure ingredients and portion sizes.
Responsible for plating patient meals as per requirements and on a timely manner.
Set up serving line according to established time frames and according to set diagrams.
Ensure availability, quality and presentation of food items during meal periods.
Ensure proper portion, arrangement and food garnish to be served for patients and café meals.
Assist with distribution of food to serving areas.
Consider safety in all aspects of the job.
Follow hospital and department safety and security policies and procedures to ensure a clean and safe environment.
Use proper equipment, wear appropriate PPE and use correct lifting procedures as necessary to avoid injury.
Identify and correct unsafe work procedures or conditions and or report them to management and security.
Partner and assist others to promote an environment of teamwork and achieve common goals.
Speak to co-workers and management using clear, appropriate and professional language.
Responsible for responding correctly to certain disaster or emergency situations such as fire alarms, co-worker or visitor injuries, bomb threats etc.
Follow hospital and department policies and procedures.
Adhere to job conduct, dress.
Ensure uniform, nametag and personal appearance are clean and hygienic.
Maintain proficiency of skills in other areas of the department as necessary to assume other duties if needed.
Perform other duties as related and assigned by the supervisors or management.