Prep Cook Part-Time Evenings Dearborn - St. Elizabeth Healthcare

Preparation: Determine daily production following established par levels and procure food from storage areas. Demonstrate ability to utilize cold food preparation equipment such as deli slicer, food processor, manual dicer/slicer, scales and measuring devices. Maintain organization and ability to multi-task.

Production: Wash, peel, cut and prepare raw ingredients as required. Demonstrate proper knife skills for vegetable and fruit preparation. Qualify fruits and vegetables for proper ripeness, lack of spoilage and/or appetizing visual appeal of all items before serving. Make simple items such as salads, sandwiches and desserts.

Set Up/Assembly: Set up cold food assembly tables, work stations or salad bars. Package grab and go items and stock in self-service displays.

Kitchen Safety: Apply effective use of safety equipment to prevent injuries. Monitor equipment for defects, damage or misuse and report maintenance needs to supervisors. Maintain equipment for proper use.

Food Safety: Monitor temperatures of cold food items, properly label, date, rotate, and store all food items according to policy. Handle ready to eat items applying knowledge of safe service to account for cross-contamination, food allergens, time/temperature sensitivity, and for serving a high-risk population.

Cleanliness: Maintain clean and sanitary work area by monitoring tables, shelves, drawers, cold prep equipment, storage bins, cutting boards, refrigeration equipment, floors, walls, ceilings, trash bins, cardboard, side towels, and station cleaning and sanitizing solutions.

Quality: Compliance with all local, state, federal and medical center regulatory, safety, sanitation and security standards. Participate in performance improvement (PI) studies, assist with data collection and supports action plans.

Performs other duties as assigned.