Dining Services III - Nutrition Services - CMHHIP - Full Time

Dining Services III - Nutrition Services - Full Time Colorado Mental Health Hospital in Pueblo (CMHHIP) 1600 W 24th St, Pueblo, CO 81003 100% In-Person Shift details will be discussed during the interview. This recruitment may be used to fill multiple vacancies. This position is required to work at the assigned work location during your scheduled work times. Please note: Work arrangements are subject to change at any time. This position is open to current Colorado residents only. About us As a cornerstone of the Pueblo community for over a century, the Colorado Mental Health Hospital in Pueblo is a leading employer, provider of quality mental health services, and a community partner. About the Nutrition Services department: The Nutrition Services Department exists to provide quality food service and medical nutrition therapy to more than 1600 clients in a mental health care facility and the Colorado Department of Corrections (CDOC). With over 100 employees, the department strives, within available resources, to provide adequate nutrition to clients based on medical, spiritual, ethnic, cultural, and mental health needs About this position: The purpose of this position is to prepare and serve meals, snacks, and beverages for clients in a high and/or medium-security setting while adhering to federal, state, and local regulations. The position prepares food by using a variety of cooking methods such as grilling, baking, roasting, steaming, etc. with commercial food service equipment. Food is re-thermed, assembled, and portioned by dining services positions in the dining rooms. Position stores food in accordance with food safety guidelines and is responsible for cleaning equipment, production areas, and dishes while following proper safety and sanitizing guidelines. May be scheduled to work in the North Kitchen or dining rooms, based on business needs. Production Cooking Prepares food by utilizing a variety of cooking methods. Follow standardized recipes, diets, cooking instructions, production sheets, tallies, and load slips to prepare meals, snacks and baked goods. In the preparation of recipes visually, inspect for correct consistency, color, and texture. During cooking, monitors and documents food temperatures following Hazard Analysis and Critical Control Point (HACCP) guidelines. Operates and cleans commercial food equipment, following manufacturer's guidelines and instructions for safe operation. Counts and portions of food items based on census per location. Meal Preparation and Service Prepares and re-therms food and beverage products. Takes QA sample bags and stores for 72 hours until testing is completed. Cooks meals by using various cooking methods and equipment (i.e. combi-oven, griddle, conveyor toasters, etc.). Prepares meals in accordance to load slips and ensures food safety and sanitation guidelines are followed. Assembles and portions food items, snacks, sack meals, beverages and baked goods. Prepares sack lunches for clients as needed. The position also serves meals/snacks to CMHHIP patients in accordance with the meal report. The position is responsible for completing an inventory of supplies in their designated production area and orders supplies from North Kitchen as needed by using bread and milk order form. Receives supplies and stores them in the appropriate location based on the item being delivered (i.e. cold item, dry storage, chemicals, etc.) following First In First Out (FIFO) guidelines. Assists in the arrangement of a dining area/food service equipment; Assists in the production, transporting, and serving of food, as necessary. Cleaning and Organization Scours and/or cleans counters, cabinets, tables, kitchen equipment, and fixtures in a food service unit. Washes dishes, utensils, pots and pans by using a dishwasher or 3-compartment sink. Cleans garbage cans and disposes of garbage. Pushes food carts to designated locations. Transports dishes, utensils, equipment, and supplies to and from proper storage areas; sets up tables, counters, and trays for service; clears tables and transports soiled dishes to the kitchen. Sweeps and dusts food service unit; washes, mops, and scrubs floors and washes walls (as assigned) in kitchen and serving areas. Responsible for maintaining supplies of detergents and other cleaning agents in designated areas. Safety and Sanitation Follows policies and procedures regarding utensils counts, key monitoring, food auditing, operation and minor servicing of equipment. Applies proper sanitation techniques when cleaning production areas and equipment. Records dish machine wash and rinse temperatures. Documents knife counts, refrigeration temperatures and food temperatures on designated log sheets. Ensures all refrigerators and other log sheets are updated daily. Ensures IOJ and incident reports are completed in a timely manner. Follows food safety guidelines following federal, state, and department standards. Monitors and documents food temperatures, following HACCP guidelines. Maintains equipment and supplies needed in service area. Training and Computer use Maintains active computer access to complete Cornerstone trainings. Attends yearly competency fair and completes mandatory hospital and departmental training. Completes timecards by payroll deadlines. Checks email correspondence at least one time per week. Log-in to TeamWorks to obtain the assigned schedule. Others duties as assigned Other duties may be assigned or may be asked to work other units to ensure coverage Applicants must meet the minimum qualifications listed below to continue in the selection process for this position. Work experience must be specifically documented in the work experience section of your application. Do not use "see resume" or "see attached" statements on your application. Minimum Qualifications: Experience Only: Two (2) years of relevant experience in an occupation related to the work assigned to this position Substitutions: None Preferred Qualifications: Previous experience working in a commercial or institutional setting, utilizing raw ingredients, following prescribed large-scale recipes to create meals or baked goods from scratch. Previous experience working as a cook in a high volume, batch production kitchen, following prescribed large-scale recipes, monitoring production schedules and maintaining inventory and supply orders. Experience in Corrections or high-security kitchen. Food Safety Certification Excellent customer service skills Basic computer skills Food service operations and the preparation and production of food Cleaning and sanitizing practices as they relate to food service operations Knowledge of safe food handling, and storage practices and regulations Knowledge of weights, measures, (e.g., food scales, measuring cups, and spoons), and food measurement techniques. Knowledge of the techniques used in mixing food (e.g., gelatin, pancake batter, salad dressing, scrambled eggs, etc.). Knowledge of cooking methods (e.g., frying, deep-fat frying, boiling, steaming, and baking). Knowledge of food safety related to handling and storing cooked foods, serving and storing temperatures and reading food thermometers. Conditions of Employment: Full Background - Name and fingerprint check, ICON Colorado court database, Medicare fraud database, Reference Checks, Professional License verification, Drug Screen, Trails check (direct contact with children), CAPS Must be available for shift work Use, Handling, or Exposure to hazardous materials Shall not initiate or engage in sexual, social, personal, or financial relationships with patients during or any time after hospitalization, even if the patient requests or initiates the relationship; all relationships with current or former patients must be disclosed on your application. Ability to read, write, and fluently communicate in English to successfully pass all modules of the CMHHIP New Employee Orientation core curriculum, relevant competency assessments, and institutional safety and security protocols. Demonstrate full body agility, limb strength, and the endurance to stand for extended periods, kneel, stoop, crouch, reach, climb stairs, and consistently transport heavy food carts or lift kitchen equipment weighing up to 50 pounds. Maintain continuous visual and auditory acuity to monitor food safety metrics, observe dining room behavior, and immediately respond to potential safety breaches or missing contraband/utensils. Possess th