Prep Cook

St. Elizabeth Healthcare•Edgewood, KY

13d

About The Position

At St. Elizabeth Healthcare, every role supports our mission to provide comprehensive and compassionate care to the communities we serve. For more than 160 years, St. Elizabeth Healthcare has been a trusted provider of quality care across Kentucky, Indiana, and Ohio. We’re guided by our mission to improve the health of the communities we serve and by our values of excellence, integrity, compassion, and teamwork. Our associates are the heart of everything we do. Job Summary: Prepares raw ingredients by washing, peeling, chopping, or cutting to be used later in dishes. Sets up cold food tables, salad bars, or workstations. Produces simple dishes such as salads, sandwiches, and desserts. Demonstrate respect, dignity, kindness and empathy in each encounter with all patients, families, visitors and other employees regardless of cultural background. THIS IS A DUAL ROLE COMBINED WITH JR309779 Nutrition Assistant Prep Cook 16 Hours/Week Nutrition Assistant 12 Hours/Week for a total of 28 Hours Job Description: Preparation: Determine daily production following established par levels and procure food from storage areas. Demonstrate ability to utilize cold food preparation equipment such as deli slicer, food processor, manual dicer/slicer, scales and measuring devices. Maintain organization and ability to multi-task. Production: Wash, peel, cut and prepare raw ingredients as required. Demonstrate proper knife skills for vegetable and fruit preparation. Qualify fruits and vegetables for proper ripeness, lack of spoilage and/or appetizing visual appeal of all items before serving. Make simple items such as salads, sandwiches and desserts. Set Up/Assembly: Set up cold food assembly tables, work stations or salad bars. Package grab and go items and stock in self-service displays. Kitchen Safety: Apply effective use of safety equipment to prevent injuries. Monitor equipment for defects, damage or misuse and report maintenance needs to supervisors. Maintain equipment for proper use. Food Safety: Monitor temperatures of cold food items, properly label, date, rotate, and store all food items according to policy. Handle ready to eat items applying knowledge of safe service to account for cross-contamination, food allergens, time/temperature sensitivity, and for serving a high-risk population. Cleanliness: Maintain clean and sanitary work area by monitoring tables, shelves, drawers, cold prep equipment, storage bins, cutting boards, refrigeration equipment, floors, walls, ceilings, trash bins, cardboard, side towels, and station cleaning and sanitizing solutions. Quality: Compliance with all local, state, federal and medical center regulatory, safety, sanitation and security standards. Participate in performance improvement (PI) studies, assist with data collection and supports action plans. Performs other duties as assigned.

Requirements

Ability to read with comprehension and follow written and verbal instructions
None required

Responsibilities

Determine daily production following established par levels and procure food from storage areas.
Demonstrate ability to utilize cold food preparation equipment such as deli slicer, food processor, manual dicer/slicer, scales and measuring devices.
Maintain organization and ability to multi-task.
Wash, peel, cut and prepare raw ingredients as required.
Demonstrate proper knife skills for vegetable and fruit preparation.
Qualify fruits and vegetables for proper ripeness, lack of spoilage and/or appetizing visual appeal of all items before serving.
Make simple items such as salads, sandwiches and desserts.
Set up cold food assembly tables, work stations or salad bars.
Package grab and go items and stock in self-service displays.
Apply effective use of safety equipment to prevent injuries.
Monitor equipment for defects, damage or misuse and report maintenance needs to supervisors.
Maintain equipment for proper use.
Monitor temperatures of cold food items, properly label, date, rotate, and store all food items according to policy.
Handle ready to eat items applying knowledge of safe service to account for cross-contamination, food allergens, time/temperature sensitivity, and for serving a high-risk population.
Maintain clean and sanitary work area by monitoring tables, shelves, drawers, cold prep equipment, storage bins, cutting boards, refrigeration equipment, floors, walls, ceilings, trash bins, cardboard, side towels, and station cleaning and sanitizing solutions.
Compliance with all local, state, federal and medical center regulatory, safety, sanitation and security standards.
Participate in performance improvement (PI) studies, assist with data collection and supports action plans.
Performs other duties as assigned.