INGRED'NT CLK at Forrest General Hospital – Hattiesburg, Mississippi

Job Summary:

Maintains a sanitary department, well-stocked with clean service-ware. Checks in deliveries for accuracy and dates, rotates, stores all items in a safe and sanitary way. Participates in the pulling and issuing of food and supply items to all cost centers. Participates in the processing of produce as needed for forecasted areas. Maintains all storage and work areas in a clean and orderly condition. May assemble and prep cold menu items according to recipe. Demonstrates knowledge and skills to appropriately communicate and interact with the patients, families, and visitors of all age groups while being sensitive to their cultural and religious beliefs. Assists with any assignments necessary for continuity of departmental services.

Performance Expectations:

• Demonstrate ability to receive, rotate, stock and distribute food and supplies
• Demonstrate ability to work in freezer, cooler and dry storage
• Demonstrate ability to read and follow recipes
• Demonstrate ability to efficiently and safely run all equipment including but not limited to food processors, choppers and mixers
• Maintain clean and sanitary work area.
• Demonstrate ability to follow direction of management
• Demonstrate willingness to assist in other areas as needed

Qualifications:

Education/Skills:

Good reading and writing skills and knowledge of addition, subtraction, and simple fractions required. High school diploma or equivalent preferred.

Work Experience:

Previous food service work preferred.

Certification/Licensure-DUE UPON HIRE

· None

Additional Certification/Licensure - obtained based on the required timeframe below

· ServeSafe Certification Within 1 Year of Employment Preferred

Mental Demands:

Ability to organize work assignments, operate department equipment, complete inventories, carry out verbal and written directions, accept direction from supervisors, deal with others in a courteous and cooperative manner, show initiative toward completion of unassigned tasks, and deal with stress related time limits. Follow written recipes. Be a self- starter and work independently without direct supervision.