Conservation Program Manager Jobs in Williamsport, MD

Job Summary

Performs a variety of tasks and operations to prepare and cook food items as assigned for meal service.

This position supports the Frederick Health mission, vision, core values and customer service philosophy and adheres to the Frederick Health Compliance Program, including following all regulatory requirements and the Frederick Health Standards of Behavior.

Essential Functions:

• Demonstrates competence in food preparation

Prepares food according to production sheets and standardized recipes

Follows prep list and menu guidelines to conserve quality and minimize waste

Uses appropriate equipment, materials and technique

Follows portion control guidelines

Produces palatable, appealing food

• Store and handles food according to established safety and sanitation procedures

Correctly uses/follows HACCP and ServSafe safety and sanitation principles

Washes hands regularly 

Always wears gloves 

Changes gloves regularly 

Thaws, cooks, heats, holds, cools down and reheats food products according to established procedure

Labels and dates all stored food products 

Rotates and consolidates food product to minimize waste/loss

• Makes efficient use of time and meets deadlines

Food is delivered on time, in accurate quantities and according to trayline diagrams

Prioritizes tasks in daily planning

Preps station for next day

• Maintains temperature logs and Production Worksheets

Records patient food temperature 

Records cafeteria food temperatures prior to delivery 

Documents numbers of actual prepared food and servings left on Production sheets after each meal

• Maintains sanitation and cleanliness in production areas

Keeps prep and work areas clean and sanitized

Sweeps floor when needed

Cleans and organizes shelves in walk-ins on a daily basis

• Conveys Team Work and Flexibility

Participates in daily production meetings

Communicates professionally and in a timely manner with fellow employees and management 

Assists in other areas of responsibility when needed

• Performs other duties as assigned

Required Knowledge, Skills and Abilities:

• Proficiency in the preparation of a variety of hot and cold foods, in large and small quantities, for regular and modified diets for patients, cafeteria, catering and special events

• Must possess principles of HACCP

• Ability to follow standardized recipes and to make simple calculations as to quantities of food product needed

• Demonstrate organization and time management skills

• Working knowledge of kitchen utensils, machines and equipment

• Must be able to read and interpret warning labels

• Ability to follow 8 Steps Production System to maintain nutritional preservation, cost containment, portion control and waste management of food products

• Excellent written and oral communication skills in order to effectively interact with employees, managers and outside customers including patients

Minimum Education, Training, and Experience Required:

• High School Diploma or equivalent preferred

• Previous Food Service experience required

• Minimum of two (2) years of hands-on experience in the proper preparation, handling, transporting and storage of food preferably in health care, is required

Patient Contact:

Position does not require patient contact.  

Physical Requirements:

Medium-Heavy Work -- Lifting up to 75 pounds on an infrequent basis (less than one lift every three minutes) and/or carrying up to 35 pounds while walking. Pushing or pulling up to 115 pounds occasionally (no more than once per hour), or requiring walking or standing to a significant degree (about six hours a day)

Repetition-- Repeating the same motion repeatedly places stress on the muscles and tendons. The severity of risk depends on how often the action is repeated, the speed of the movement, the required force and muscles involved

Awkward Posture-- Posture is the position your body is in and its effect on the muscle groups that are involved in the physical activity. Awkward postures include repeated or prolonged reaching, twisting, bending, kneeling, squatting, working overhead with your hands or arms, or holding fixed positions

Forceful Exertion-- The amount of physical effort required to perform a task (such as moving patients) or to maintain control of equipment or tools. The amount of force depends on the type of grip, the weight of the object or person, body posture, the type of activity and the duration of the task

Contact Stress-- Pressing the body hard on sharp edges can result in placing too much pressure on nerves, tendons and blood vessels. For example, using the palm of your hand to hit or stick objects can increase risk of musculoskeletal disorders

Vibration--Operating vibrating tools such as sanders, grinders, chippers; routers, drills and other items can lead to nerve damage.

Working Conditions:

Bloodborne Pathogens Exposure Risk:  Category C – NO exposure to blood or body fluids.

Reporting Relationship:

Reports to the Executive Chef; receives direction from Inventory Clerk in manager’s absence, as well as the Director, Food and Nutrition

 Disclaimer:

The content of this document reflects the general duties, responsibilities, minimum skills, abilities and competencies necessary to perform the essential functions of the job and should not be considered as an exhaustive detailed description of all the work requirements of the position.

Salary Range:

$17.60 min - $22.89 max