Salad Maker/ Baker (27.5 hours/wk.)

US-GA-Lithonia
Employee Type
PRN
Department
308010 - Nutrition Services - Dmch
Shift
Day
Days of the Week for Employee
Rotating
2801 DeKalb Medical Pkwy
Posted on Monster
No

Responsibilities

JOB SUMMARY:

 

Prepares hot and cold food items to provide to our patients, retail areas, doctors lounge and catered events.

 

 

JOB RESPONSIBILTIES:

  1. Prepares salads, sandwiches and desserts for patients, retail and catered events in a nutritious and appetizing manner and meets established production time schedule
  2. Provides excellence in customer service through courteous and timely meal delivery while accurately following specific diet orders prescribed to each patient
  3. Performs a variety of tasks so that the patient receives the correct supplement or tube feeding and at the correct time.
  4. Ensures that work performed results in meals served to patients on time, as ordered, at the correct time and temperature and are attractively presented
  5. Performs tasks involved in maintaining a clean work environment
  6. Organizes time, supplies, and equipment efficiently and effectively
  7. Removes trash and performs general cleaning of surfaces, food lines and any other area needed
  8. Stocks area as needed with condiments, beverages, disposables and anything as else needed and properly stores it all
  9. Handles hot pans of food
  10. Insures proper rotation of stock
  11. Adheres to temperature and sanitation standards
  12. Follows sanitary and safe work procedures in performing tasks.
  13. Participates in continuous quality improvement activities and teams.
  14. Participates in supporting the organization’s vision, mission and values and adheres to DeKalb Medical Standards of Behavior.
  15. Performs other duties as assigned to meet the goals and objectives of DeKalb Medical.

 

QUALIFICATIONS

Minimum Education, Experience and Licensure Required:

  • High school diploma or vocational training in food service
  • Minimum of 2 years of institutional food service experience
  • Serv Safe (preferred)
  • Demonstrates required competencies

 

Skills, Knowledge and Abilities:

  • High degree of self-motivation and directional initiative
  • Must be able to read menus and recipes
  • Must have basic knowledge of common and modified diets
  • Must be able to learn how to check and modify patient menus
  • Must be able to operate food service equipment such as, the dishmachine, coffee and tea urns, toaster, microwave and blender
  • Must be courteous and have tact in dealing with patrons
  • Some initiative and judgement involved in planning duties to meet function schedules
  • Must be mentally and physically quick in order to handle demands during mealtimes
  • Must be able to walk or stand 95% of day
  • Pleasant phone manners
  • Professional appearance and organizational skills
  • Ability to see, read, write and speak and follow written and oral instructions.
    • Must be able to communicate effectively by speaking clearly and distinctly in English
    • Skill and ability to communicate verbally, including public speaking, and in writing
    • Skill and ability to make decisions and solve problems by identifying creative options and/or solutions
    • Skill and ability to effectively manage multiple tasks and priorities within a fast paced environment
    • Skill and ability to anticipate, manage, and adapt to change
    • Skill and ability to operate independently and collaboratively as part of a team
    • Skill and ability to take direction and complete assigned tasks

 

REPORTING RELATIONSHIPS:

Reports to:  Group Lead/Production Supervisor/Executive Chef/Director

Positions Supervised: none

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