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Preparation & Cooking:
- Prepare food items for Retail Outlet according to standardized recipes and menus or by verbal instruction given by higher-level cooks or supervisors. Perform functions according to following procedures as listed:
- mise-emplace (put in place) all ingredients and supplies;
- perform all...
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Purchasing:
- Fills out purchase orders, central stores orders, and requisitions for needed or requested items with value up to authorized limit; updates cost and price information on supplies; accepts bids from vendors on items, usually by telephone, following OHSU purchasing rules and procedures; meets with vendors regarding procurement (e.g., product lines, availability of items, and price agreements); tracks missing shipments by contacting vendors and freight and transport companies.
Stores:
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Food Preparation:
- Prepares simple foods according to standardized menus, recipes, or verbal instructions given by supervisor; makes salads, dressings, gelatin, toast, or sandwiches; grills sandwiches, pancakes, eggs, French toast, and hash browns and toast; cleans, cuts, and chops vegetables and fruits; slices meats, cheeses, and breads; cuts...
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- Prepare (physically produce) existing and new recipes for patients and guests. Production and service of menu items, special requests preparation, specialty and individualized services unique to patients and guests.
- Conveyance of supplies, storage of foods employing OSHU specified controls, temperature monitoring and recording and food and work safety compliance assurance.
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Preparation/Cooking:
- Prepare food items for patients and visitors at OHSU South hospital and CHH2 according to standardized recipes and menus or by verbal instruction given by higher-level cooks or supervisors. Perform functions according to following procedures as listed: (1) mise-en-place (put in place) all ingredients and supplies; (2) perform all required preparation; (3) cook ingredients using prescribed best method; (4) hold and serve at proper safe temperature; (5) chill as appropriate using correct food safety procedures; (6) reheat as necessary to the appropriate safe temperature; (7) properly...
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Responsible for the comprehensive nutritional assessment, nutrition diagnosis, nutrition intervention, and nutrition monitoring and evaluation of OHSU patients. Assessments are developed from defined clinical criteria/data and are documented in the patient's medical record. Develops nutrition care plans to manage nutrition care for disease states, prevent complications, reduce...
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- Cash Fund Verification: Obtains previously counted cash from a central cashier supply; counts and verifies beginning amount. Employees in this class may record till amounts on the cash count slip.
- Cashier Duties: Receives monies or processes credit card purchases for goods and services in a dining area, bookstore, retail store, parking lot or ticket booth; totals purchases and collects correct amounts, issues parking
- ticket on entrance and collects fee on exit, or takes payment in exchange for a ticket to a performance or event;...
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Preparation/Cooking:
- Prepare food items for patients and visitors at OHSU South hospital and CHH2 according to standardized recipes and menus or by verbal instruction given by higher-level cooks or supervisors. Perform functions according to following procedures as listed: (1) mise-en-place (put in place) all ingredients and supplies; (2) perform all required preparation; (3) cook ingredients using prescribed best method; (4) hold and serve at proper safe temperature; (5) chill as appropriate using correct food safety procedures; (6) reheat as necessary to the appropriate safe temperature; (7) properly...
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- Responsible for the comprehensive nutritional assessment, nutrition diagnosis, nutrition intervention, and nutrition monitoring and evaluation of OHSU patients. Assessments are developed from defined clinical criteria/data and are documented in the patient's medical record. Develops nutrition care plans to manage nutrition care for disease states, prevent complications, reduce morbidity and mortality due to malnutrition or change in feeding modality. Monitors progress of patients on implemented nutrition plans.
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Operational Functions:
- Direct in unit supervision of operations on a continual basis. Assuring the highest standards of patient/customer service, cleanliness, food quality and operation excellence. Supervises meal periods. Checks to ensure HACCP and other quality control checks are followed. Supervises food line and grab and go items. Supervises cash
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- Tray Assembly: Sets up station with standard items. Places items on tray according to tray diagram. Works assembly position putting on entrees, starches, vegetables and gravy/sauce OR beverages and condiments OR menus, utensils, hot bases, and dry condiments. Monitors temperatures for entrées, cold items and soups. Uses proper portion control. Assures trays are complete. Runs for items as directed by checker or manager. Cleans work station.
- Dish room work: Runs dishes through dish machine, washes pots and pans, cleans dish machine, sorts trays, separates permanent service ware, trash, recycling, food and...
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Patient Care:
- Provides direct care to the patient as required for meal service including: providing the menu, taking the patient’s meal order using a portable electronic device, confirms the items ordered are consistent with the prescribed diet, checks the medical record for CBG orders or medications that need to be timed with food intake. Assists with assembling meals in the kitchen (At CHH2), delivers the meal, and ensures patients are ready for meal with over-bed table cleared.
- Checks for tray...
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- Tray Assembly: Sets up station with standard items. Places items on tray according to tray diagram. Works assembly position putting on entrees, starches, vegetables and gravy/sauce OR beverages and condiments OR menus, utensils, hot bases, and dry condiments. Monitors temperatures for entrées, cold items and soups. Uses proper portion control. Assures trays are complete. Runs for items as directed by checker or manager. Cleans work station.
- Dish room work: Runs dishes through dish machine, washes pots and pans, cleans dish machine, sorts trays, separates permanent service ware, trash, recycling, food and...
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Patient Care:
- Provides direct care to the patient as required for meal service including: providing the menu, taking the patient’s meal order using a portable electronic device, confirms the items ordered are consistent with the prescribed diet, checks the medical record for CBG orders or medications that need to be timed with food intake. Assists with assembling meals in the kitchen (At CHH2), delivers the meal, and ensures patients are ready for meal with over-bed table cleared.
- Checks for tray...
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- Tray Assembly: Sets up station with standard items. Places items on tray according to tray diagram. Works assembly position putting on entrees, starches, vegetables and gravy/sauce OR beverages and condiments OR menus, utensils, hot bases, and dry condiments. Monitors temperatures for entrées, cold items and soups. Uses proper portion control. Assures trays are complete. Runs for items as directed by checker or manager. Cleans work station.
- Dish room work: Runs dishes through dish machine, washes pots and pans, cleans dish machine, sorts trays, separates permanent service ware, trash, recycling, food and...