JOB SPECIFICATIONS:

1. QUALIFICATIONS:
   1. Must be able to read, write, and speak English language and communicate effectively.
   2. Previous food service experience preferred, but not required, competent in hands on large quantity food preparation and/or cooking techniques.
   3. Must be knowledgeable of division practices, procedures and guidelines pertaining to healthcare.
   4. Must be able to assess, distinguish, report and act upon the physical, social, developmentand environmental needs of all patients admitted to Bryan W. Whitfield MemorialHospital; and the knowledge to provide age specific healthcare to adults, neonates, infants, adolescents and geriatric patients; where appropriate or necessary.

1. 1. Must be familiar with food and preparation methods. Must know proper methods and cooking temperatures for the best utilization in yield of all prepared foods.
   2. Ability to perform multiple tasks in a production environment.
   3. The ability to work within a team environment that requires consistent, accurate, precise communication and knowledge is essential.
2. PHYSICAL REQUIREMENTS:
   1. Must have personal integrity, flexibility and ability to work effectively with the personnel.
   2. Must be able to sit, stand, bend, lift and move intermittently during working hours.
   3. Must be able to use arms, hands, legs, feet, sight, hearing or use prosthetics that will accommodate these functions adequately so that the requirements of the job can be fully met.
   4. Must be in good general health and demonstrate emotional stability.
   5. May require long hours of standing and walking while on duty.
   6. Work is of medium to heavy demand.
   7. Mobility and strength to move quickly, stoop, bend and push carts.
   8. Frequent reaching, lifting and handling of supplies.
   9. Ability to handle equipment efficiently and safely.

1. PROMOTE THE GOALS AND OBJECTIVES OF THE HOSPITAL
   1. Utilizes supervision and chain of command effectively.
   2. Respects the hospital's PDO policy and guard the abuse or indiscriminate use of leave policy.
   3. Report to work on time.
   4. Provide proper notice for absence.
   5. Uses good judgment in taking breaks and lunch periods.
   6. Adhere to all principles of guest relations.
   7. Adhere to all compliance guidelines.

1. PROMOTE THE GOALS AND OBJECTIVES OF THE DEPARTMENT
   1. Participate in Hospital and Department Performance Improvement.
   2. Demonstrate responsiveness to the needs of our customers.
   3. Demonstrate the ability to constructively plan and utilize time.

1. JOB DUTIES SPECIFIC TO JOB TITLE
   1. Employee reports on time and ready-to-work at the start of the assigned shift; "requires no start up time."
   2. Uses good judgment when taking lunch or breaks.
   3. Read and interpret menus for each area into production schedules, pull and prepare desserts for the menus.
   4. Prepare high quality food items for patient food service, cafeteria and special functions.
   5. Wash utensils and equipment used in cooking before the end of the shift.
   6. Practice safe food handling throughout the production process.
   7. Knowledgeable of Health Department regulations and assist in maintaining food service to meet the requirements of each regulation.
   8. Make proper menu substitution when food schedules to serve are unavailable.
   9. Assist with and ensure all food service equipment is properly maintained and in good working order. Report all problems to direct supervisor.
   10. Demonstrate knowledge of MSDS and how to respond in the event of an accident.
   11. Thorough knowledge of all emergency procedures, fire drills and disasters; knows responsibility in each instance.
   12. Recognize and perform duties which need to be performed although not directly assigned; regularly assist co-workers.
   13. Employee complies with all policies and procedures of authority, as well as specified Food Service policies, and report any problems that result in execution of duties, as defined by the policy, promptly to the immediate supervisor.
   14. Perform other duties essential to the overall operation of the hospital as deemed appropriate by the Food Service Supervisor/Team Leader or Food Service Director.
   15. Exhibits appearance appropriate to a professional environment (hair, nails, uniform neatly groomed), dress code
   16. Demonstrates a good rapport and cooperative working relationship with all members of the Food and Nutrition and other Hospital departments
   17. Attends employee in-service and meetings
   18. Provides customer service in a courteous and efficient manner
   19. Consistently demonstrate a concern for cleanliness of self and work area as well as practiceinfection control for the protection of patients, self and others
   20. Clean work area on own initiative; continually maintains a neat and sanitary work area, cleaning assignment checklist