Job Summary/Overall Objectives
The Culinarian I will contribute to the success of Independence Health System by producing quality cold foods and entrees and assisting in prep work according to established recipes. This position will prepare food in accordance with applicable federal, state and local regulations with established departmental policies and procedures. This position ensures quality food service is provided at all times.
Essential Job Functions
Prepare food according to recipes and production sheets that meet the department's standards for quality, as measured by appearance, taste, temperature and portion sizes. Follow recipes for regular and modified diets when preparing entrees, baked goods and vegetables to produce a consistent product. Report any inconsistencies to the supervisor and adjust recipes and substitute ingredients if necessary based on diet modifications and yields. Correctly and accurately produce or portion items on production sheets and report any discrepancies between menu, production sheet and recipes to the supervisor. Maintain records for production area, which may include data about production and usage numbers, yields, and over-production/leftovers. Make suggestions for use of leftovers and plan production schedules with supervisor according to HACCP guidelines and menu requirements. Follow proper cooking techniques, which include but are not limited to: weighing, mixing, measuring, cutting, and combining ingredients. Perform mathematical calculations when adjusting recipes, volumes, and weights of food products. Cook and prepare food using a variety of methods and HACCP guidelines to produce a quality product. Operate and utilize a variety of manual, electrical and/or gas cooking equipment and utensils as directed by recipes to produce a quality product. Sample, inspect and test food to ensure compliance with appropriate seasoning, quality, appearance, temperature and taste standards. Suggest new menu items and contributes ideas, to improve the workflow. Plan for the disposition of leftovers according to HACCP guidelines for time and temperatures of reheating and storage and cover labels and dates on all items. Perform food service related duties in a manner which meets the established department and health standards for sanitation and safety. Practice good hygiene, which includes hand washing, wearing hair restraints, and personal hygiene. Use gloves as directed for serving food, sanitation and food production activities. Use proper technique and weight limits in lifting, carrying, pushing and pulling throughout the department. Follow manufacturer and/or department directions for use and cleaning of equipment, kitchen tools, or pots and pans. Refer to and follow MSDS when using chemicals in the workplace. Responsible for assuring that all food is stored safely, in proper locations and according to HACCP Policy. Utilize food items from storage locations on a FIFO basis. Maintain refrigerators in a neat and orderly condition. Complete production count for patient meals. Generate food production sheets for patient production areas. Post daily meal census in kitchen during the a.m. and p.m. Update production count throughout day, alerts cook's area. Record all extra trays, guest trays etc. on meal census. Receive and distribute accurate information and message to peers and staff. Call floors for diet changes, transfers etc., prior to meal service as per policy. Identifies and refers patients requiring further nutrition intervention to the dietitian/diet technician. Other duties as assigned.
Competency and Experience [Knowledge, Skills and Abilities]
Required Qualifications/Experience
Must be 18 years of age. Three (3) to six (6) months of experience in food production and preparation. Good organizational skills, independent and critical thinking skills, and sound judgment. General mathematic ability to calculate or modify recipes. Able to operate small and large kitchen equipment. Able to read and interpret menus and recipes.
Preferred Qualifications/Experience
Culinary classes and/or Vocational/Technical training in cooking and food preparation. Serve Safe Certification
License, Certification & Clearances
Act 34-PA Criminal Record Check from the PA State Police system
Position Type/Expected Hours of Work
Equal Employment Opportunity
Independence Health and its affiliated companies are Equal Opportunity Employers. It is their policy to prohibit discrimination of any type and to afford equal employment opportunities to employees and applicants without regard to race, color, religion, sex, sexual orientation, national origin, age, marital status, disability, veteran status, or genetic information, or any other classification protected by law. Independence Health and its affiliated companies will comply with all applicable laws and regulations.
Disclaimer
This job description is not designed to contain a comprehensive listing of all activities, duties or responsibilities that are required of the employee. Moreover, duties, responsibilities and activities may change or new ones may be assigned at any time with or without notice.
Work Environment Effective March 2020 or during pandemic: goggles, face shield and mask are required according to CDC guidelines
When lift requirement is in excess of 50#, lift assistance (2 person) and/or transfer device is required.
Essential – Absolute Necessity.
Marginal – Minimal Necessity.
Constantly – 5.5 to 8 hours or more or 200 reps/shift.
Frequently – 2.5 to 5.5 hours or more or 32-200 reps/shift.
Occasionally – 0.25 to 2.5 hours or 2-32 reps/shift.
Rarely – Less than 0.25 hours or less than 2 reps/shift.
Physical Condition
Essential
Marginal
Constantly
Frequently
Occasionally
Rarely
Never
Extreme Heat
x
Extreme Cold
x
Heights
x
Confined Spaces
x
Extreme Noise(>85dB)
x
Mechanical Hazards
x
Use of Vibrating Tools
x
Operates Vehicle
x
Operates Heavy Equipment
x
Use of Lifting/Transfer Devices
X
Rotates All Shifts
x
8 Hours Shifts
x
10-12 Hours Shifts
x
On-Call
x
Overtime(+8/hrs/shift; 40/hrs/wk)
x
Travel Between Sites
x
Direct Patient Care
x
Respirator Protective Equipment
x
Eye Protection
x
Head Protection (hard hat)
x
Hearing Protection
x
Hand Protection
x
Feet, Toe Protection
x
Body Protection
x
Latex Exposure
x
Solvent Exposure
x
Paint (direct use) Exposure
x
Dust (sanding) Exposure
x
Ethylene Oxide Exposure
x
Cytotoxic (Chemo) Exposure
x
Blood/Body Fluid Exposure
x
Chemicals (direct use) Exposure
x
Mist Exposure
x
Wax Stripper (direct use)
x
Non-Ionizing Radiation Exposure
x
Ionizing Radiation Exposure
x
Laser Exposure
x
Physical Demands
When lift requirement is in excess of 50#, lift assistance (2 person) and/or transfer device is required.
Essential – Absolute Necessity.
Marginal – Minimal Necessity.
Constantly – 5.5 to 8 hours or more or 200 reps/shift.
Frequently – 2.5 to 5.5 hours or more or 32-200 reps/shift.
Occasionally – 0.25 to 2.5 hours or 2-32 reps/shift.
Rarely – Less than 0.25 hours or less than 2 reps/shift.
Physical Condition
Essential
Marginal
Constantly
Frequently
Occasionally
Rarely
Never
Bending (Stooping)
x
Sitting
x
Walking
x
Climbing Stairs
x
Climbing Ladders
x
Standing
x
Kneeling
x
Squatting (Crouching)
x
Twisting/Turning
x
Keyboard/Computer Operation
x
Gross Grasp
x
Fine Finger Manipulation
Hand/Arm Coordination
x
Pushing/Pulling(lbs. of force)
x
Carry
x
Transfer/Push/Pull Patients
x
Seeing Near w/Acuity
x
Feeling (Sensation)
x
Color Vision
x
Hearing Clearly
x
Pulling/Pushing Objects Overhead
x
Reaching Above Shoulder Level
x
Reaching Forward
Lifting Floor to Knuckle
###
Lifting Seat Pan to Knuckle
###
Lifting Knuckle to Shoulder
###
Lifting Shoulder to Overhead
###
When lift requirement is in excess of 50#, lift assistance (2 person) and/or transfer device is required