What are the responsibilities and job description for the Food Service Ambassador-PRN position at Duke Clinical Research Institute?
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Food Service Ambassador-PRN-4-8:30pm
Summary
- 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.
Work Performed
- 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 (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 Characteristics
- 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.
Minimum Qualifications
Education
N/A
Experience
- Level I Work requires one year institutional food preparation experience.
- Level II Work requires two years institutional food preparation experience.
Degrees, Licensures, Certifications
N/A
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