Food Production Tech TRC

Description

Job Summary: The Food Production Technician promotes and exemplifies the mission and philosophy of Tamarack Retirement Center. This position is responsible for all the kitchen duties on a routine basis. Limited general menu duties, such as substitutions, and ordering food/supplies for the facility kitchen in the absence of the Dietary Supervisor. Works well as a team member to assist with other duties.

Demonstrates Competency in the Following Areas:

• Follow proper meat thawing procedure and preparation of all frozen food items.
• Prepares, washes, trims, cooks and seasons food items to be utilized.
• Prepares food according to standardized recipes.
• Controls portions for cost control purposes.
• Confers with other Food Production Technicians regarding leftovers and utilizes before making a new batch to eliminate overstock.
• Completes pre-preparatory work for next day’s production, help in preparing meats for next days menus.
• Carves portions of meat, fish, fowl, etc. into portion following standardized recipes.
• Produces all food products retaining attractive color and flavor.
• Food is sampled each meal by production employee using the two spoon methods to assure quality and texture acceptance.
• Presentation of prepared foods is done in a professional manner.
• Reports “out-of-stock” items in accordance with departmental policy.
• Efficiently & courteously serves residents.
• Records all menu substitutions on its correct form.
• Correctly labels and dates all food products and supplies to replace original container when in individual use and/or service.
• Assist in checking in supplies and put them away neatly.
• Immediately requests repair of broken equipment within the department and uses alternative means to carry out tasks in the meantime.
• Completes cleaning of equipment after each use and as assigned.
• Always sweeps production area before ending shift.
• Assures proper storage and cleanliness of pots and pans and service-ware daily.
• Gives timely and proper notification of intended absences when sick and taking benefit pay.
• Maintains attendance, punctual at the start of work shift and adheres to departmental lunch and break periods.
• Adheres to department dress code and .
• Observes departmental policies regarding infection and safety.
• This includes all food safety rules.
• Strives to maintain a good rapport and appropriate interdepartmental relationship with other departments.
• Participates in creating a positive work environment for everyone.

Requirements

Professional Requirements:

• Ability to organize and coordinate daily workload.
• Follows administrative and
• departmental directives supportively and effectively.
• Channels suggestions and questions through proper chains of commands. (Supervisor, Coordinator, then Administrator)
• Attends mandatory hospital in-services.
• Attends 75% of all departmental in-services and 100% of mandatory in-services.
• Ability to organize and coordinate daily workload.
• Education/Regulatory Requirements &
  
  Experience:
• High school diploma or its equivalent preferred.
• Experience in institutional food service preferred.
• Obtain a current or temporary Food Handler’s Permit offered by the Jackson County Health Department.

Language

Skills:

• Ability to read and communicate efficiently in English.

Skills:

• Verbal ability to understand medical and scientific terminology in order to communicate with professional staff regarding technical aspects of the Food & Nutrition Services Department. Ability to understand policies, principles and procedures.
• Must be able to perform functions and duties of this position.
• Vision and hearing is essential.

Physical Demands:

• Physical conditions are clean, neat and well lighted areas. Physical stamina needed to be able to lift, carry, stand, bend, squat, crawl, reach, kneel, pull & twist using good body mechanics for sustained periods of time. Must be able to walk approximately four miles a day.
• Must demonstrate good health and energy & the ability to think and act independently in routine emergency situations.
• Must be able to with stand heat while working around stove, oven, and changes in temperature when going in and out of refrigerator or deep freezer areas.

FREQUENTLY USUALLY OCCASIONALLY INFREQUENTLY N/A

(at least 50%) (25 – 49%) (10 – 24%) (10%)

1 Standing/Walking .......................................................................................................................X

2 Sitting…