Food Production Tech II - Food and Nutrition (Days)

$2,000 Sign On Bonus - External Hires Only 

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. Tests food to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Assists with ensuring leftover food is labeled and stored properly and plays an integral role in maintaining sanitation and cleanliness.

Education: High School Diploma or GED

Experience: No prior work experience required

Education: High School Diploma or GED

Experience: No prior work experience required

*NONE REQUIRED

*NONE REQUIRED

*Will accept 2 years experience in lieu of High school diploma or GED

*Must complete food handler training within 3 months of hire.

*Demonstrated basic knife skills.

*Ability to follow written production sheets.

*Proficient in set up and break down of work stations.

*Good personal hygiene

*Must be able to perform duties with quality results.

*Must achieve required score on competencies within department.

Being a part of Tanner Health System is more than a job, it is a promise we make to treat every patient with exceptional service every time they walk through our doors. Service excellence is the foundation of our organizational culture and the expectations we all set for each other, our patients, physicians and our community. All employees agree to abide by a set of service standards. These standards are the promise we make to provide the best care possible, and represent our beliefs, values and who we strive to become. We each commit to making Tanner Health System a great place for our employees to work, for patients to receive care and for physicians to practice medicine.

*Sanitation and Maintenance. Maintains 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. Follows proper food handing 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. Adheres to cleaning procedures and cleaning assignments

*General Kitchen. Prepare all potentially hazardous foods at the correct temperatures according to HACCP guidelines. Follows 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. Procures food from refrigerators, freezer, and other storage areas. Inspect food stuffs. Operate Ovens, stoves, grills, microwaves and fryers to prepare foods. Report maintenance issues immediately to management.

*Food Preparation. Prepare and cook food according to recipes, quality standards, presentation standards and food production sheets. Prepare food ingredients for cooking, including portioning, chopping and storing food before use. Wash and peel fresh fruits and vegetables to prepare them for cooking or consumption. Prepare cold foods, including salads, sandwiches, condiments and dressings. Weigh, measure and mix ingredients according to recipes. Test food prior to serving to determine if it has been cooked sufficiently, by tasting or piercing with utensils. Monitor food quality while preparing food and throughout the day utilizing HACCP forms and production sheets.

*Kitchen Tools and Equipment 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.

*Set-up. Responsible for plating patient meals as per requirements and on a timely manner. Sets 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 patient and café meals. Assists with distribution of food to serving areas.

*Safety and Security. Considers safety as 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.

*Working with Others. Partner and assist others to promote an environment of teamwork and achieve common goals. Speak to co-works 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.

*Policies and Procedures. Follows hospital and department policies and procedures. Adheres to job conduct, dress. Ensure uniform, nametag and personal appearance are clean and hygienic. Performs other duties as related and assigned by the supervisors or management.

Contact with Others: Regular contacts with other people in or out of department, but of very routine nature, requiring courtesy and tact.

Effect of Error: Probable error usually detected in succeeding operations and generally confined to a single department or phase of organization activities. Practically all work is subject to verification or check. Occasional work with some confidential data where the effect of any disclosure would be negligible or where the full import is not apparent in the routines performed.

Supervisory Responsibility: Exercises no supervision, work direction, or instruction of other employees or students

*Employee performs within the prescribed limits of Tanner Health System's Ethics and Compliance program. Is responsible to detect, observe, and report compliance variances to their immediate supervisor, the Compliance Officer, or the Hotline.

*Supervises none.

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. Tests food to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Assists with ensuring leftover food is labeled and stored properly and plays an integral role in maintaining sanitation and cleanliness.

Mental Demands: Semi-routine duties of some variety and difficulty performed under general supervision and following general operating procedures and practices. Work involves some planning to select correct methods and correct for error.

Working Conditions: Moderate - (About 50% of the day) Involved in exposure to dirt, odors, noise, or some work is performed with exposure to temperature/weather extremes/occupational risk. Limited probability of coming into contact with blood borne pathogens, other potentially infectious diseases, or biomedical/bio-hazardous materials.

Performs tasks involving contact with blood, blood-contaminated body fluids, other body fluids, or sharps (needles): No

Directly works with Patients less than 12 months of age: No

Physical Effort: Medium physical effort - Lifts, carries, or handles lightweight (1 to 25 lbs.) materials or equipment for most of the day. Occasional physical effort with medium weight objects (25-60 lbs.). Very occasional physical effort with heavy objects (over 60 lbs.).Works in reaching or strained positions for about half of day.

Bending: Frequent = 34% - 66% of the time

Typing: Not required

Manual Dexterity -- picking, pinching with fingers etc.: Constant = 67% - 100% of the time.

Feeling (Touch) -- determining temperature, texture, by touching: Frequent = 34% - 66% of the time

Hearing: Constant = 67% - 100% of the time.

Reaching -- above shoulder: Frequent = 34% - 66% of the time

Reaching -- below shoulder: Frequent = 34% - 66% of the time

Visual: Constant = 67% - 100% of the time.

Color Vision: Occasional = 1% - 33% of the time

Speaking: Frequent = 34% - 66% of the time

Standing: Constant = 67% - 100% of the time.

Balancing: Occasional = 1% - 33% of the time

Walking: Frequent = 34% - 66% of the time

Crawling: Not required

Running - in response to an emergency: Occasional = 1% - 33% of the time

Lifting up to 25 lbs.: Frequent = 34% - 66% of the time

Lifting 25 to 60 lbs.: Occasional = 1% - 33% of the time

Lifting over 60 lbs.: Not required

Handling -- seizing, holding, grasping: Constant = 67% - 100% of the time.

Carrying: Frequent = 34% - 66% of the time

Climbing: Occasional = 1% - 33% of the time

Kneeling: Not required

Squatting: Occasional = 1% - 33% of the time

Tasting: Frequent = 34% - 66% of the time

Smelling: Constant = 67% - 100% of the time.

Driving -- Utility vehicles such as golf carts, Gators, ATV, riding lawnmowers, skid steer, aerial lift: Not required

Driving -- Class C vehicles: Not required

Driving -- CDL class vehicles: Not required

N95 Respirator usage (PPE): Not required

Hazmat suit usage (PPE): Not required

Pushing/Pulling -- up to 25 lbs.: Occasional = 1% - 33% of the time

Pushing/Pulling -- 25 to 60 lbs.: Occasional = 1% - 33% of the time

Pushing/Pulling -- over 60 lbs. : Not required