FOOD PRODUCTION ASSOCIATE
Duke University Hospital is consistently rated as one of the best in the United States and is known around the world for its outstanding care and groundbreaking research. Duke University Hospital has 957 inpatient beds and offers comprehensive diagnostic and therapeutic facilities, including a regional emergency/trauma center; a major surgery suite containing 51 operating rooms; an endo-surgery center; an Ambulatory Surgery Center with nine operating rooms and an extensive diagnostic and interventional radiology area. In fiscal year 2018, Duke University Hospital admitted 42,916 patients and had 1,085,740 outpatient visits in fiscal year 2017.
U.S News & World Report named Duke University Hospital #1 in North Carolina and #1 in the Raleigh-Durham area in 2018-19.
Duke University Hospital is ranked in the top 20 nationally for seven adult specialties, including cardiology and heart surgery, nephrology, ophthalmology, orthopedics, pulmonology, rheumatology, and urology.
In addition to its hospitals, Duke Health has an extensive, geographically dispersed network of outpatient facilities that include primary care offices, urgent care centers, multi-specialty clinics and outpatient surgery centers.
Level I Perform a variety of routine and intermediate tasks in the preparation of foodstuffs; interpret recipes, cook and assemble large quantities of food for hospital cafeterias and/or patient food service. Level II Perform a wide variety of intermediate and complex tasks in the preparation of foodstuffs; 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.
Knowledge, Skills and Abilities
Level I * Ability to read and write English * Ability to 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 (i.e. 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 foodstuffs and more review for possible errors. Serves as lead worker and trainer of other employees as directed.
Level I experience. Level II Work requires one year institutional food preparation Work requires two years institutional food preparation experience.
Degrees, Licensures, Certifications
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Essential Physical Job Functions: Certain jobs at Duke University and Duke University Health System may include essentialjob functions that require specific physical and/or mental abilities. Additional information and provision for requests for reasonable accommodation will be provided by each hiring department.