The primary responsibility of the Salad Prep is to provide the highest quality of service to all customers. The Salad Prep prepares quality food items to be served to patients and/or customers in our different venues.

SHIFT AND SCHEDULE

PRN, 6:00am-10:00am; Monday-Friday, Rotating Weekends

ESSENTIAL FUNCTIONS/PERFORMANCE EXPECTATIONS

• Ensures safe food handling practices are followed according to HACCP and regulatory agency requirements.
• Must be able to consistently identify produce quality and prepare products according to established recipes, portions, and standards of quality.
• Prepares a wide variety of products. Work may include baking, cooking, grilling or sautéing ingredients for salads and other colds entrees and sides.
• Safely utilizes a variety of culinary equipment: chef knife, blender, mixer, food chopper, ovens,grills, broilers, and flat top cook stations, and measuring equipment.
•  Accurately labels, dates and prices food items as required by product being prepared. Labels and dates bulk food items appropriately.
•  Communicates potential problems with inventory or production to management when necessary.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Maintains a clean sanitary workstation area including tables, shelves, walls, ceilings, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment. Employee will be required to “deep clean” areas periodically.
• Handles, stores and rotates all products properly.
• Ensures that the market retail coolers are stocked with prepared items before lunch (11 am) and again before the end of shift.
• Properly dispose of trash and food waste. Empties trash carts into dumpster.
• Completes all required departmental training as assigned.
• To perform this job successfully, an individual must be able to perform essential job duties.
• Employee must obtain a Texas approved food handlers’ certification within 30 days of hire and renews certification every 2 years.

EDUCATION AND EXPERIENCE

• Must be a high school graduate or equivalent.
• Requires the ability to effectively communicate information and respond to questions from all Hospital’s publics.

PHYSICAL REQUIREMENTS

To perform this job successfully, an individual must be able to perform each essential responsibility satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The individual must be able to:

• Stand, walk, sit, stoop, reach, lift, see, speak and hear. Lifting is limited to 35 lbs. for clinical staff and to 50 lbs. for non-clinical staff. The individual must use an assisted-lift device or get another individual(s) to assist with the lift that is over these maximum limits.