Production Leader at Lake Mary Hospital

Orlando Health•Lake Mary, FL

About The Position

Orlando Health Lake Mary Hospital represents Orlando Health’s continued commitment to the Seminole County community, which we have proudly served for 40 years. As a comprehensive acute care facility, the hospital offers a full scope of medical and surgical services, including cardiovascular, general surgery, orthopedics, and women’s services with labor and delivery, alongside a future NICU. Opening with 124 beds, the 455,000 square foot hospital will be able to expand to up to 240 beds. State-of-the-art facilities include operating rooms, catheterization labs, interventional radiology, a vascular lab, an ICU and a full-service emergency department. For labor and delivery, the hospital features six private suites thoughtfully designed to make you feel at home while providing exceptional medical care. Each suite includes a hydrotherapy tub for laboring, shower, recliner, adjustable bed with a squat bar, wireless and waterproof heart rate monitors for mom and baby, a smart board that integrates patient and nurse information from Epic, WiFi, and televisions. These modern amenities ensure a comfortable and supportive environment for every patient. Labor and delivery services, and a future neonatal intensive care unit 6 state-of-the-art operating rooms 3 catheterization labs with a dedicated interventional radiology and vascular lab Comprehensive cardiovascular care 16 ICU Beds Observation unit Outpatient Scripts Pharmacy Top Reasons to Choose Orlando Health – Lake Mary Hospital: BEST Place to Work, 5 years in a row! As a new hospital, Orlando Health Lake Mary offers unique opportunities for career advancement, leadership roles, and professional development. Benefits Package that begins on day one (Full-Time & Part-Time only). Flexible Schedules Tuition Reimbursement up to $5,000 a year. Position Summary: Leads and coordinates duties and responsibilities of Cooks, Bakers, and Salad Makers.

Requirements

High school degree or equivalent.
Minimum 180 days culinary experience required.
Three (3) years previous food service experience.

Responsibilities

Provides the highest quality and service to customers at all times.
Follows recipes and/or product directions for preparing food products.
Includes proper measuring, mixing, panning and portioning.
Maintains quality standards and production levels in food determining time and sequence of cooking to meet meal-serving hours.
Promotes safety and sanitation.
Inspects kitchen areas for cleanliness, maintains sanitation and safe food handling, establishes and maintains safe practices regarding the operation of equipment and is responsible for compliance with waste disposal and recycling policies.
Prepares cooks and serves food.
Assists in cooking tasks and preparing hot and cold food products for various outlets and services.
Evaluates and solves problems, such as the need to substitute items on menus, reusing cooked food products and reducing excess waste and spoilage.
Trains associates and monitors all production aspects to ensure compliance with food sanitation techniques.
Checks production and keeps records in order to accurately plan production requirements and to requisition supplies and equipment as needed.
Maintains reasonably regular, punctual attendance consistent with Orlando Health policies, the ADA, FMLA and other federal, state and local standards.
Maintains compliance with all Orlando Health policies and procedures.