Food Production Associate
Occ SummaryLevel ILevel IIservice.Perform a variety of routine and intermediate tasks in thepreparation of foodstuffs; interpret recipes, cook and assemble largequantities of food for hospitalcafeterias and/or patient foodPerform a wide variety of intermediate andcomplex tasks in the preparation of foodstuffs; interpret recipes, cookand assemble largequantities of food for hospital cafeterias and/or patient food service;assume lead worker duties asdirected.Work PerformedLevel Idirected.equipment.Level IIstandards.*Assemble ingredients to prepare foods according to standard recipes;measure, weigh, portionand label according to established guidelines; read and interpretinstructions.*Set up and prepare supplies and equipment for daily food preparationto include ovens, ranges,grills, fryers, broilers and steam units. *Operate and monitor properfunctioning of equipment toinclude blenders, meat slicers, mixers and choppers; follow all safetyprocedures for usingequipment and chemicals; clean and sanitize equipment after use.*Prepare food items accordingto instructions and recognized safe food handling practices;monitorand observe food during the cooking process; regulate temperaturesand/or timing of cooked foods.*Detect and report improperly prepared food or food that does not meet*Assist in the care andmaintenance of work areas and alert supervisors to problems and needsas they arise.*Perform all of the duties and responsibilities of Level I*Prepare entrees, casseroles, special dishes and complex food itemsrequiring multiple steps andsequences during preparation.*Read, interpret, and review instructions for possible errors relatingto specified quantities,ingredients, proportions or mixtures; refer inaccuracies to supervisor.*Take appropriate correctiveaction for improper functioning of *Assist supervisor in trainingemployees; provide instructions andguidance as needed; assumes lead responsibility forassigned work asKnowledge, Skills and AbilitiesLevel ILevel IIemployees* Ability to read and write English*Abilityto understand and follow instructions, to interpret recipes, to usefractions to modify proportionsand to mix, measure and/or prepareingredients.*Ability to demonstrate safe food handling practicesand to follow safety procedures for using equipment and chemicals.* Same as Level I plus willingness to learn newskills (ie. computer)*Ability to review recipes and instructionsfor possible errors relating to specified quantities, ingredients,proportions or mixtures.*Ability to troubleshoot equipmentmalfunctions.*Ability to provide instructions and train otherLevel CharacteristicsLevel II Involves more complex preparations of foodstuffs and morereview for possible errors.Serves as lead worker and trainer of other employees as directed.
4066 FOOD PRODUCTION ASSOCIATE
Job Family Level
Full Time / Part Time
Regular / Temporary
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- Essential Physical Job Functions:Certain jobs at Duke University and Duke University Health System mayinclude essential job functions that require specific physical and/ormental abilities. Additional information and provision for requests forreasonable accommodation will be provided by each hiring department.
Level IWork requires one year institutional food preparationexperience.Level II Work requires two years institutional foodpreparation experience.
Degrees, Licensures, Certifications
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