Food Production Cook

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About Duke Raleigh Hospital, A Campus of Duke University Hospital

Pursue your passion for caring with the Duke Raleigh Campus in Raleigh, North Carolina. With 204-beds, it is the third largest of the four Duke Health hospitals and offers a comprehensive array of services, including cancer, cardiovascular, neuroscience, advanced gastrointestinal, and wound healing care.

Food Production Cook

Location: 3400 Wake Forest Rd, Raleigh, NC 27609

Schedule is 5:30 am-2:00 pm, Monday - Friday and every other weekend.

General Description of the Job Class

• Level I-Perform a variety of routine and intermediate tasks in the preparation of foodstuffs; interpret recipes, cook and assemble large quantities of food for hospital cafeterias and/or patient food service.
• Level II-Perform a wide variety of intermediate and complex tasks in the preparation of foodstuffs; interpret recipes, cook and assemble large quantities of food for hospital cafeterias and/or patient food service; assume lead worker duties as directed.

Duties and Responsibilities of this Level

Level I

• Assemble ingredients to prepare foods according to standard recipes; measure, weigh, portion and label according to established guidelines; read and interpret instructions.
• Set up and prepare supplies and equipment for daily food preparation to include ovens, ranges, grills, fryers, broilers and steam units.
• Operate and monitor proper functioning of equipment to include blenders, meat slicers, mixers and choppers; follow all safety procedures for using equipment and chemicals; clean and sanitize equipment after use.
• Prepare food items according to instructions and recognized safe food handling practices; monitor and observe food during the cooking process; regulate temperatures and/or timing of cooked foods.
• Detect and report improperly prepared food or food that does not meet standards.
• Assist in the care and maintenance of work areas and alert supervisors to problems and needs as they arise.

Level II

• Perform all of the duties and responsibilities of Level I
• Prepare entrees, casseroles, special dishes and complex food items requiring multiple steps and sequences during preparation.
• Read, interpret, and review instructions for possible errors relating to specified quantities, ingredients, proportions or mixtures; refer inaccuracies to supervisor.
• Take appropriate corrective action for improper functioning of equipment.
• Assist supervisor in training employees; provide instructions and guidance as needed; assumes lead responsibility for assigned work as directed.

Required Qualifications at this Level

Education

N/A

Experience

Level I

• Work requires one year institutional food preparation experience.
• Level II-Work requires two years institutional food preparation experience.

Degrees, Licensure, and/or Certification

N/A

Knowledge, Skills, and Abilities

Level I

• Ability to read and write English *Ability to understand and follow instructions, to interpret recipes, to use fractions to modify proportions and to mix, measure and/or prepare ingredients.
• Ability to demonstrate safe food handling practices and to follow safety procedures for using equipment and chemicals.

Level II

• Same as Level I plus willingness to learn new skills (ie. computer)
• Ability to review recipes and instructions for possible errors relating to specified quantities, ingredients, proportions or mixtures.
• Ability to troubleshoot equipment malfunctions.
• Ability to provide instructions and train other employees

Distinguishing Characteristics of this Level

Level II

• Involves more complex preparations of foodstuffs and more review for possible errors. Serves as lead worker and trainer of other employees as directed.

Job Code: 00004066 FOOD PRODUCTION ASSOCIATE
Job Level: B2