What are the responsibilities and job description for the Culinary Intern - Food and Nutrition (Part-time) (Days) position at Tanner Health?
The culinary apprentice is trained under the supervision of executive chef, chef and or sous chef in the preparation of an array of food items. The culinary apprentice will train to master skills in food preparation, production and inventory control, kitchen safety, sanitation, equipment uses and cleaning sanitizing, food safety, menus and therapeutic diets. Responsible for cleaning and sanitation of equipment and work areas used during training.
Required Knowledge & Skills
Education: Ability to read and write
Experience: No prior work experience required
Licenses and Certifications
*NONE REQUIRED
Qualifications
*Food service experience preferred, but not necessary.
*Must be a junior or senior in Carrollton City Schools Culinary Program.
*Must be able to read and write to the degree of counting for inventory, and stocking purposes.
*Mature, responsible, neat, clean in appearance, and have good personal hygiene.
*ServSafe Food Handler course and certificate as completed through Carrollton City Schools Culinary Program.
Qualifications:
Statement Of Employment Philosophy
Being a part of Tanner Health System is more than a job, it is a promise we make to treat every patient with exceptional service every time they walk through our doors. Service excellence is the foundation of our organizational culture and the expectations we all set for each other, our patients, physicians and our community. All employees agree to abide by a set of service standards. These standards are the promise we make to provide the best care possible, and represent our beliefs, values and who we strive to become. We each commit to making Tanner Health System a great place for our employees to work, for patients to receive care and for physicians to practice medicine.
Functions
Area of Responsibilities
*Complete training in cooking techniques, food service, food safety and sanitation.
*Learn the importance of the various therapeutic diets and their preparation and understand modified texture diets and ensure quality presentation and availability of food items for all meal periods.
*Exhibit the ability to work independently after direct training and supervision.
*Under the direction of food and nutrition department leadership, learn to address patient and family concerns and to satisfy customers' needs and desires (within facility policies procedures).
*Complete training in proper portioning of patient cold salads and desserts per requirements and in a timely manner. Become proficient in slicing and weighing meat products for sandwiches, cut fresh fruit and portions and packages for both retail and patient feeding.
*Maintain food service operations according to local, state and federal regulations as related to food, sanitation and food safety.
*Maintains clean work area. Thoroughly clean equipment and work area in accordance with company policies and procedures and applicable local, state and federal rules and regulations. Follows proper food handing and sanitation procedures as per local and federal regulation and facility infection control policies.
*Training: Competently assist in the preparation and serving of food as directed and follow standardized recipes and utilize portion control.
*Train to ensure that food preparation follows prepared menus and that patients' likes and dislikes are honored as much as possible.
*Exercise good judgment in preparation of proper food quantities and timely preparation and proper utilization of food and equipment to minimize waste and loss to the department.
*Learn to plan for future menus (i.e., pre-preparation, thaw meats, etc.). Trains to become proficient in the review production sheets, planning charts, and recipe books. Follows recipes and standards of appearance.
*Prepare and distribute snacks and nourishments as outlined by schedule.
*Procures food from refrigerators, freezer, and other storage areas. Inspects food stuffs. Tests food prior to serving to determine if it is prepared properly.
*Complete training rotation in preparation of a variety of spreads for and assemble sandwiches for patient feeding and retail cafeteria. Prepares cold salads for patient tray line and retail cafeteria. Prepares basic baked goods desserts such as puddings and gelatin, cuts pre-made cake and pies and boxed mixes.
*Good oral and written communication skills.
*Basic computer skills (as applicable)
*Adheres to job conduct, uniform and attendance requirements.
*Perform all training tasks within the approved time frames and other duties as assigned by Chef, Sous Chef or designee.
Compliance Statement
*Employee performs within the prescribed limits of Tanner Health System's Ethics and Compliance program. Is responsible to detect, observe, and report compliance variances to their immediate supervisor, the Compliance Officer, or the Hotline.
Required Knowledge & Skills
Education: Ability to read and write
Experience: No prior work experience required
Licenses and Certifications
*NONE REQUIRED
Supervision
*Exercises no supervision of others.
Qualifications
*Food service experience preferred, but not necessary.
*Must be a junior or senior in Carrollton City Schools Culinary Program.
*Must be able to read and write to the degree of counting for inventory, and stocking purposes.
*Mature, responsible, neat, clean in appearance, and have good personal hygiene.
*ServSafe Food Handler course and certificate as completed through Carrollton City Schools Culinary Program.
Definitions
The culinary apprentice is trained under the supervision of executive chef, chef and or sous chef in the preparation of an array of food items. The culinary apprentice will train to master skills in food preparation, production and inventory control, kitchen safety, sanitation, equipment uses and cleaning sanitizing, food safety, menus and therapeutic diets. Responsible for cleaning and sanitation of equipment and work areas used during training.
Position Responsibilities
Contact with Others: Regular contacts with other people in or out of department, but of very routine nature, requiring courtesy and tact.
Effect of Error: Probable error would normally result in loss of own time to correct error. Practically all work is subject to verification or check. Little or no confidential data is involved.
People Management Responsibilities
Supervisory Responsibility: Exercises no supervision, work direction, or instruction of other employees or students
Work Environment/Physical Effort
Mental Demands: Simple repetitive duties using several well defined procedures under close supervision. Work calls for some variation, but within specific instructions and detailed checks of supervisor.
Working Conditions: Noticeable - (About 25% of the day) Involved in exposure to dirt, odors, noise, or some work is performed with exposure to temperature/weather extremes/occupational risk and probability of coming into contact with blood borne pathogens, other potentially infectious diseases, or biomedical/bio-hazardous materials.
Working Conditions Aspects for Immunizations
Performs tasks involving contact with blood, blood-contaminated body fluids, other body fluids, or sharps (needles): No
Directly works with Patients less than 12 months of age: No
Physical Effort: Minor physical effort - Job requires person to stand and/or walk frequently. Lifts, carries, or uses lightweight (1 to 25 lbs.) materials or equipment less than half of the day. Works in reaching or strained position intermittently. Office or laboratory work requires close visual effort less than half of day. Office or Laboratory work with concentration on a monotonous, repetitious procedure or skill most of day, where speed and accuracy are essential.
Physical Aspects
Bending: Frequent = 34% - 66% of the time
Typing: Occasional = 1% - 33% of the time
Manual Dexterity -- picking, pinching with fingers etc.: Constant = 67% - 100% of the time.
Feeling (Touch) -- determining temperature, texture, by touching: Frequent = 34% - 66% of the time
Hearing: Frequent = 34% - 66% of the time
Reaching -- above shoulder: Occasional = 1% - 33% of the time
Reaching -- below shoulder: Occasional = 1% - 33% of the time
Visual: Constant = 67% - 100% of the time.
Color Vision: Occasional = 1% - 33% of the time
Speaking: Frequent = 34% - 66% of the time
Standing: Constant = 67% - 100% of the time.
Balancing: Not required
Walking: Occasional = 1% - 33% of the time
Crawling: Not required
Running - in response to an emergency: Occasional = 1% - 33% of the time
Lifting up to 25 lbs.: Occasional = 1% - 33% of the time
Lifting 25 to 60 lbs.: Not required
Lifting over 60 lbs.: Not required
Handling -- seizing, holding, grasping: Frequent = 34% - 66% of the time
Carrying: Occasional = 1% - 33% of the time
Climbing: Not required
Kneeling: Not required
Squatting: Not required
Tasting: Frequent = 34% - 66% of the time
Smelling: Frequent = 34% - 66% of the time
Driving -- Utility vehicles such as golf carts, Gators, ATV, riding lawnmowers, skid steer, aerial lift: Not required
Driving -- Class C vehicles: Not required
Driving -- CDL class vehicles: Not required
N95 Respirator usage (PPE): Not required
Hazmat suit usage (PPE): Not required
Pushing/Pulling -- up to 25 lbs.: Occasional = 1% - 33% of the time
Pushing/Pulling -- 25 to 60 lbs.: Not required
Pushing/Pulling -- over 60 lbs. : Not required