About this position:The purpose of this position is to prepare and serve meals, snacks, and beverages for clients in a high and/or medium-security setting while adhering to federal, state, and local regulations. The position prepares food by using a variety of cooking methods such as grilling, baking, roasting, steaming, etc. with commercial food service equipment. Food is re-thermed, assembled, and portioned by dining services positions in the dining rooms. Position stores food in accordance with food safety guidelines and is responsible for cleaning equipment, production areas, and dishes while following proper safety and sanitizing guidelines. May be scheduled to work in the North Kitchen or dining rooms, based on business needs. Production Cooking. Prepares food by utilizing a variety of cooking methods. Follow standardized recipes, diets, cooking instructions, production sheets, tallies, and load slips to prepare meals, snacks and baked goods. In the preparation of recipes visually, inspect for correct consistency, color, and texture. During cooking, monitors and documents food temperatures following Hazard Analysis and Critical Control Point (HACCP) guidelines. Operates and cleans commercial food equipment, following manufacturer's guidelines and instructions for safe operation. Counts and portions of food items based on census per location. Meal Preparation and Service. Prepares and re-therms food and beverage products. Takes QA sample bags and stores for 72 hours until testing is completed. Cooks meals by using various cooking methods and equipment (i.e. combi-oven, griddle, conveyor toasters, etc.). Prepares meals in accordance to load slips and ensures food safety and sanitation guidelines are followed. Assembles and portions food items, snacks, sack meals, beverages and baked goods. Prepares sack lunches for clients as needed. The position also serves meals/snacks to CMHHIP patients in accordance with the meal report. The position is responsible for completing an inventory of supplies in their designated production area and orders supplies from North Kitchen as needed by using bread and milk order form. Receives supplies and stores them in the appropriate location based on the item being delivered (i.e. cold item, dry storage, chemicals, etc.) following First In First Out (FIFO) guidelines. Assists in the arrangement of a dining area/food service equipment; Assists in the production, transporting, and serving of food, as necessary. Cleaning and Organization. Scours and/or cleans counters, cabinets, tables, kitchen equipment, and fixtures in a food service unit. Washes dishes, utensils, pots and pans by using a dishwasher or 3-compartment sink. Cleans garbage cans and disposes of garbage. Pushes food carts to designated locations. Transports dishes, utensils, equipment, and supplies to and from proper storage areas; sets up tables, counters, and trays for service; clears tables and transports soiled dishes to the kitchen. Sweeps and dusts food service unit; washes, mops, and scrubs floors and washes walls (as assigned) in kitchen and serving areas. Responsible for maintaining supplies of detergents and other cleaning agents in designated areas. Safety and Sanitation. Follows policies and procedures regarding utensils counts, key monitoring, food auditing, operation and minor servicing of equipment. Applies proper sanitation techniques when cleaning production areas and equipment. Records dish machine wash and rinse temperatures. Documents knife counts, refrigeration temperatures and food temperatures on designated log sheets. Ensures all refrigerators and other log sheets are updated daily. Ensures IOJ and incident reports are completed in a timely manner. Follows food safety guidelines following federal, state, and department standards. Monitors and documents food temperatures, following HACCP guidelines. Maintains equipment and supplies needed in service area. Training and Computer use. Maintains active computer access to complete Cornerstone trainings. Attends yearly competency fair and completes mandatory hospital and departmental training. Completes timecards by payroll deadlines. Checks email correspondence at least one time per week. Log-in to Team. Works to obtain the assigned schedule. Others duties as assigned. Other duties may be assigned or may be asked to work other units to ensure coverage