Second Cook - Alcohol Half Way - MSM - Full Time/Days

Produces, portions, and dispatches all food items assigned to ensure all patient and non-patient services are met

1. Is responsible for safety and sanitation of assigned work areas.

2. Notifies and communicates any physical plant hazards to supervisors

3. Ensures that food produced meets departmental and regulatory standards in terms of quality, quantity, temperature, and appearance

4. Ensures all food items are produced in accordance to departmental protocols: recipe control, portion control, and production amounts

5. Produces and/or dispatches all food items in a timely manner

6. Adheres to work schedules with regard to work days and job assignments as instructed by supervisors

7. Adheres to established production and service procedures

8. Successfully completes annual physical examination

9. Uses various equipment while performing assigned task

10. Operates equipment in a safe manner and cleans all equipment according to established guidelines

11. Maintains compliance with OSHA/JCAHO standards

12. Follows standard practice for storing, issuing, covering, labeling, dating, and rotating of foods

13. Properly disposes of waste and garbage

14. Receives and signs for all food and supplies issued

15. Communicates with supervisor for daily and weekly assignments

16. Conducts yield test, cutting test, and recipe development

Collective bargaining unit: SEIU 1199-MSSL