Operates and cleans assigned equipment after each use per department procedures. Maintains assigned department areas in a clean, orderly and sanitary manner. Prepares menu items identified on the production sheet, in accordance with forecasted and/or tallied quantities, following established MHCI recipes. Demonstrates knowledge of federal, state, local and department sanitation procedures and maintain a clean, sanitary working environment in all areas of Food & Nutrition Services. Demonstrates ability to assess age specific safety issues for pediatrics, adolescents, adults, and geriatric patients. Transports food carts and other equipment, as appropriate, to designated areas of the facility in a courteous and professional manner following departmental procedures. Demonstrates knowledge of infection control and sanitation with food temperatures, hand washing, use of gloves and dating of food. High school graduate or equivalent preferred but not mandated. |
