Job Description

Performs a variety of Food & Nutrition services and support in one or more of the following areas:  PATIENT NUTRITION (ensuring that patients on active diet orders receive prescribed meals and any other required nourishments.). COMMERCIAL  (Setting up food and serving customers promptly, efficiently, correctly and personably in assigned commercial locations such as Cafeteria, Faculty Dining Room, 1329 and Medical Plaza Delis;  assembling and producing some menu items; may perform as team leader in absence of supervisor). INGREDIENT CONTROL (accurately measuring and portioning a variety of food items for patient and commercial areas based on ordered amounts using HACCP guidelines and standard recipes; preparing specialized food orders for various units of the hospital). COLD PRODUCTION (following recipes in accordance with sanitary & safety regulations to prepare an assortment of food items for patient and commercial areas; accurate and neat portioning and plating; preparation of sandwiches and platters for vending, patient tray line, and commercial food service. BAKE SHOP (assisting with baking activities; pre-preparation of high quality bakery products using correct procedures; using & maintaining equipment in safe and sanitary manner; and general cleaning. PRODUCTION SANITATION (major cleaning and high level of sanitation in kitchen with use of approved chemicals; provides coverage in other food service areas as needed). WAREWASHING (cleaning, sanitizing and distributing pots & pans; sweeping/mopping; general cleaning; garbage removal; assisting in food production as needed, cutting desserts, dishing food, peeling, cutting, washing fruits & vegetables and assembling sandwiches).

Minimum Education and Experience Requirements:
Core Requirements:  High school diploma or equivalent preferred.  Required to read, speak, write, do simple mathematical calculations, understand and follow written and oral instructions.  Prefer one year of experience in institutional kitchen foodservices.  Knowledge of various production equipment.  On-the-job training also is provided under moderate supervision.

Patient Nutrition:  Prefer one year of experience.  Prefer hospital or health care facility in a patient services function.  On-the-job training also is provided under supervision.  Must understand the uniqueness of patient meal service and have background in general kitchen equipment.

For Commercial:   Health care foodservice experience preferred.  Must know how to set-up cafeteria food and serve food to patrons.  Familiarity with equipment and foodservice terminology preferred.

For Ingredient Control:  Required to do simple mathematical calculations, understand and follow written and oral instructions.  Knowledge of various production equipment.  Must be able to read and understand a standardized recipe in order to accurately and precisely weigh and measure the variety of food ingredient items required.  Knowledge of large quantity production of food items.  Must be able to operate kitchen equipment properly.

For Cold Production:  Must be able to attractively prepare a variety of food items following standardized recipes.  Knowledge of large quantity production of food items.  Must be able to operate kitchen equipment properly.

For Bake Shop:  Understanding of different pan sizes, portion yields, scoops, pre-preparation of items, and production orders.  Familiar with importance of sanitation.  Knowledge of various types of kitchen equipment.

For Production Sanitation:  Familiar with importance of sanitation as it relates to food safety.  Must know how to clean various types of surfaces and how to measure correct amount of detergents and sanitizing chemicals.  Knowledge of various production equipment.  Some knowledge of large quantity production of food items.

For Warewashing:  Must be able to accurately and precisely measure correct amounts of detergents and sanitizing chemicals.  Some knowledge of large quantity production of food items.  Must be familiar with kitchen equipment and operation.

Motor Vehicle Operator Designation:
Employees in this position:

Will not operate vehicles for an assigned business purpose

NOTE:  A frequent driver is defined as one who uses his/her personal or Shands automobile
a) at least once daily, b) at least five individual trips per week or c) drives, on average, over 150 miles per week in the performance of his/her job.

Licensure/Certification/Registration:
None