JOB SUMMARY This position reports to the Food Service Director is responsible for production of salad bar items and deli station items. This position works the retail line covering deli and hot station at lunch. This position is expected to follow all safety and sanitation guidelines and complete all assigned paperwork. The employee will perform all functions with the highest level of customer service standards.

ESSENTIAL FUNCTIONS OF POSITION

Set-up salad bar and restock as business dictates Prepare Express cooler production items Complete all production sheets Complete assigned cleaning tasks Provide volume/break/closing duties of grill position Maintain cleanliness of salad bar, prep area, grill area Follow all safety and sanitation guidelines

POSITION REQUIREMENTS

Educational Requirements

High School Diploma/Equivalent preferred Successful completion of an accredited Culinary School preferred

Licensure, Certification and Registration

Culinary certification preferred. Serve Safe Certification preferred.

Work Orientation and Experience

Knowledge, Skills and Abilities

Other Requirements Specific to Assigned Area

Two years cooking experience in a commercial environment to include food preparation, distribution and service. Ability to effectively communicate both orally and in writing. Ability to read and write. Understand and follow instructions, to interpret recipes, to use fractions to modify proportions and mix, measure and/or prepare ingredients. Demonstrate safe food handling practices and follow safety procedures in using equipment and chemicals. Willingness to learn new skills (i.e. computer, cash register) Ability to review recipes and instructions for possible errors relating to specified quantities, ingredients, proportions or mixtures. Ability to troubleshoot equipment malfunctions. Ability to provide instructions and train other employees Record keeping Read/write and follow oral and written instructions. Bend, stoop and lift 25lbs. Stand for prolonged periods of time. REPORTING RELATIONSHIPS

Supervision Received

Food Service Manager

Supervision Exercised

N/A

INTERPERSONAL RELATIONSHIPS

Directly interfaces daily with patients, visitors, and other healthcare team members.

TOOLS/EQUIPMENT USED

Standard institutional tools, utensils and equipment for the food service industry.

PHYSICAL ENVIRONMENT/WORKING CONDITIONS

Exposure to extreme temperatures and wet surfaces. Ability to stand for long periods of time needed. Use of personal protective equipment as it relates to the food service industry.

This job description identifies the general nature and level of work to be performed. It is not to be considered an exhaustive list of responsibilities, duties or skills required of an incumbent. Original: 11/22/19