Production Tech I - Cafeteria at CHRISTUS St. Vincent Health System

Summary:

Plans, prepares, seasons, portions, and cooks all food following approved recipes and production sheets, ensures quality foods, minimum waste, freshness of product all prepared within a sanitary environment. Works in other areas of the department as scheduled.

Responsibilities:

• Prepares all food (patient, cafeteria, & catering) following approved recipes and production sheets.
• Reviews menus, recipes, and production sheets with Manager to determine type, quantities, and specifications of items required, attends production meetings, and offers input to enhance quality.
• Plans cooking schedule so that foods will be ready at specified times and of desired quality.
• Works with a variety of kitchen utensils and equipment.
• Responsible for assuring each item prepared meets quality standards in taste, appearance, texture, temperature, aroma, and portion size.
• Responsible for maintaining a sanitary level that meets hospital, state, and JCAHO standards.
• Responsible for setting up and replenishing cafeteria, catering, and patient food. Serves on patient tray-line as assigned.
• Ensures temperatures of food & refrigerators are at approved standards; refrigerators areas are clean, organized, and sanitary. Food borne illness standards are maintained.

Requirements:

Education:

• High school graduate preferred. Graduate of approved culinary program preferred.

Experience:

• One year of experience in a food production environment with responsibility of food production and cooking. 
• Ability to read, interpret, and expand recipes.

Certifications, Registrations, or Licenses:

• N/A

Work Schedule:

MULTIPLE SHIFTS AVAILABLE

Work Type:

Full Time