FOOD PRODUCTION COOK (FULL-TIME), EVERY OTHER WEEKEND) *ANCHOR*
Duke Regional Hospital has served Durham, Orange, Person, Granville and Alamance counties and the surrounding communities for nearly 40 years. With more than 1,900 employees, its focus is on providing outstanding medical care with compassionate, personalized service in a comfortable community hospital setting. Duke Regional Hospital has 369 inpatient beds and offers a comprehensive range of medical, surgical and diagnostic services, including orthopedics, weight-loss surgery, women's services, and heart and vascular services, and also offers care at the Duke Rehabilitation Institute and Davis Ambulatory Surgical Center. In fiscal year 2018, Duke Regional Hospital admitted 16,299 patients and had 165,953 outpatient visits in fiscal year 2017.
U.S. News & World Report ranked Duke Regional Hospital as #10 in North Carolina and #4 in the Raleigh-Durham area for 2018-19.
Level I Perform a variety of routine and intermediate tasks in the preparation of food stuffs; interpret recipes, cook and assemble large quantities of food for hospital cafeterias and/or patient foodservice. Level II Perform a wide variety of intermediate and complex tasks in the preparation of food stuffs; interpret recipes, cook and assemble large quantities of food for hospital cafeterias and/or patient food service; assume lead worker duties as directed.
Level I *Assemble ingredients to prepare foods according to standard recipes; measure, weigh, portion and label according to established guidelines; read and interpret instructions.*Set up and prepare supplies and equipment for daily food preparation to include ovens, ranges, grills, fryers, broilers and steam units. *Operate and monitor proper functioning of equipment to include blenders, meat slicers, mixers and choppers; follow all safety procedures for using equipment and chemicals; clean and sanitize equipment after use. *Prepare food items according to instructions and recognized safe food handling practices; monitor and observe food during the cooking process; regulate temperatures and/or timing of cooked foods. *Detect and report improperly prepared food or food that does not meet standards. *Assist in the care and maintenance of work areas and alert supervisors to problems and needs as they arise. Level II *Perform all of the duties and responsibilities of Level I. *Prepare entrees, casseroles, special dishes and complex food items requiring multiple steps and sequences during preparation. *Read, interpret, and review instructions for possible errors relating to specified quantities, ingredients, proportions or mixtures; refer inaccuracies to supervisor. *Take appropriate corrective action for improper functioning of equipment. *Assist supervisor in training employees; provide instructions and guidance as needed; assumes lead responsibility for assigned work as directed.
Level I *Ability to read and write English. *Abilityto understand and follow instructions, to interpret recipes, to use fractions to modify proportions and to mix, measure and/or prepare ingredients. *Ability to demonstrate safe food handling practices and to follow safety procedures for using equipment and chemicals. Level II *Same as Level I plus willingness to learn new skills (ie. computer). *Ability to review recipes and instructions for possible errors relating to specified quantities, ingredients, proportions or mixtures. *Ability to troubleshoot equipment malfunctions. *Ability to provide instructions and train other employees.
Level II Involves more complex preparations of food stuffs and more review for possible errors. Serves as lead worker and trainer of other employees as directed
Level I Work requires one year institutional food preparation experience. Level II Work requires two years institutional food preparation experience.
Degrees, Licensures, Certifications
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