Prep Cook

Job Description:

I. Position Summary:

On daily basis, using established department methods and procedures, performs any one of a variety of tasks listed below as directed by a Culinary Supervisor.

II. Core Competencies:

• •Follow the Cultural Beliefs.
• •Communicates with staff in a manner that conveys respect, caring and sensitivity.
• •Is aware and respects others’ cultures, values, and backgrounds and considers differences when communicating and interacting with staff.
• •Works as a member of the team by pro-actively working to meet department needs.
• •Has professionalism and values which contribute to the achievement of the mission of the Culinary Department and Hebrew Rehabilitation Center.

III. Responsibilities/Accountability:

• •Set-up, Breakdown, and clean pulper and dish machine
• •Strip and separate patient trays and dishes
• •Load dishes and trays into dish machine
• •Remove and stack tray dishes and trays from dish machine
• •Sort silverware and run through dish machine
• •Rack cups and bowls
• •Sweep and mop floors
• •Wash and sanitize kitchen equipment
• •Wash and Sanitize food carts
• •Collect and dispose of all trash
• •Strip cafeteria truck
• •Understand and follow all Kosher regulations
• •Recognize problems and work toward improving processes and procedures. Communicates issues/concerns to leadership, offers suggestions and solutions and participates in quality improvement initiatives.
• •Serves as a resource/mentor to the team, new employees, and students (if applicable)
• •Attend regular meetings as assigned
• •Practices in accordance with established standards of care for safety of patient, self and co-workers
• •Wears slip resistant shoes. A clean uniform as approved by the facility and ID badges are job requirements.
• •Identifies and reports basic safety issues or problems (ex. Spills) and takes action whenever appropriate
• •Uses equipment as trained and according to organizational policy
• •Promotes the health and safety of all by following established infection control procedures (i.e., hand washing, use of personal protective equipment)
• •Follows and stays updated on processes and policies within department and organization
• •Performs other related duties as required or directed

IV. Qualifications:

• •High School or equivalent
• •1 year experience in the food service industry, preferableof in a healthcare setting
• •Must be able to speak, read, and write fluently in the English language

V. Physical Requirements:

• •May be exposed to heat, cold, moisture, odors and other food service area elements.
• •Frequent bending, stooping, reaching, prolong standing
• •Must be able to lift 50 lbs.
• •Must be able to push and/or pull for prolonged hours

Remote Type:

On-site

Salary Range:

$16.16 - $24.99