Elise Smith

• WG-4 Cook

Grade 4 cooks perform a full range of simple cooking by preparing and cooking items that require little or no processing such as pancakes, sausage, eggs, hamburgers, and fresh or canned vegetables. They prepare all forms of hot cereals; broil meats; prepare and cook concentrated or dehydrated soups, sauces, and gravies; and make cold sandwich fillings. They cooks at this level prepare diet foods such as peas and spinach and convenience items such as frozen hash browns, fish fillets, and chicken nuggets. They cooks at this level prepare and bake pizza.

They prepare food by peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring, or breading; - weigh, measure, and assemble ingredients for regular and modified menu items; - set up and replenish a salad bar; portion foods for distribution and meal service; and cover, date, and store leftovers according to established procedures. I mix ingredients according to precisely written recipes that produce quality products, minimize preparation time, and avoid food material waste.

• WG-4 Charge of Diet Ticket

As a food service workers at grade 4 I make the final check of diet trays assembled by lower grade workers for completeness, correct food temperature, and to verify that food items on the tray are appropriate for the prescribed diet. They conduct the daily patient census by distributing menus to patients. They provide patients with basic information about modified diets, such as explaining to a patient on a sodium restricted diet that canned vegetables must be eaten in moderation because they are typically high in salt, or telling a patient on a diabetic diet that,according to the exchange lists, cheese may be substituted for meat. Some grade 4 food service workers prepare individual and bulk nourishment and special feedings for patients. They follow directions in assembling, measuring, weighing, or mixing ingredients for basic formulas and other supplemental feedings. They take nourishment inventories, replace expired bulk items, and label and distribute individual nourishment's to appropriate patients or nursing stations. They apply special sanitary techniques in preparing formulas and tube feedings such as sterilizing equipment and sanitizing work areas. Food service workers at this level weigh and measure food items and recipe ingredients. We use portion control scales and measuring devices to apportion individual items according to standardized recipes. We determine the quantities of ingredients needed to prepare required yields. They make conversions from the metric system to the U.S. standard system. We assemble, label, and arrange completed recipe items in preparation for use by cooks. Some grade 4 food service workers use a computer terminal to record and retrieve recipe, menu, and inventory data and to produce printouts of such information for various work units in the kitchen.

• WG-3 Assembling line

Place food items on patient trays as proceed down the tray assembly line according to a regular or modified menu, individual diet cards, or patient selections. We can identify obvious discrepancies between the prescribed diets and the food items designated by the menu. They decide what food items to serve for the most common diets when the diet card identifies only the kind of diet called for, such as a liquid diet or diabetic diet. The set up their assigned station on the tray line with the correct supplies and food items and break down and clean the station after the serving period. Some workers deliver trays to the patient's bed and report the patient's comments and complaints to the supervisor or dietician. Food service workers at this level provide assistance to cooks in the food preparation area by weighing, measuring, and assembling ingredients according to standardized recipes. In some work situations, the prepare uncooked food items such as sandwich spreads and salad dressings. As a Grade 3 food service workers complete assignments individually or as part of a team under the general supervision of the immediate supervisor. Assignments are made either orally or in writing. Detailed instructions are provided only for special projects. The work involving diet tray assembly is usually performed as a team with the worker being expected to know the commonly used diets in order to place items on a tray. Completed diet trays are checked by a higher level food service worker. Work involving actual food preparation is accomplished under the guidance of a cook who provides technical instruction and checks work in progress and upon completion for conformance with acceptable food service practices. Food service workers know daily routines and work from guides such as diet cards, menus, portion control charts, standardized recipes, and employee assignment sheets. Questions on unusual or difficult tasks are referred to a higher grade worker or supervisor for clarification and advice. Work at this level is evaluated in terms of accuracy and timely completion of assignments.

• WG-1 and 2
• Nutrition & Food Service involve entry-level tasks such as assisting with food preparation, serving meals, and maintaining cleanliness in the kitchen and dining areas.
• Responsibilities Is to washing dishes, cleaning Kitchen equipment, preparing simple food items, and assisting higher-grade workers with more complex tasks.

• Supervised day-to-day operations to meet performance, quality and service expectations.
• Maintained a clean, safe, and organized store environment to enhance the customer experience.
• Developed strong working relationships with staff, fostering a positive work environment.
• Managed inventory levels to minimize stockouts while reducing overhead costs.
• Completed regular inventory counts to verify stock levels, address discrepancies, and forecast future needs.

• Greeted customers entering store and responded promptly to customer needs.
• Counted money in cash drawers at beginning and end of shifts to maintain accuracy.
• Welcomed customers and helped determine their needs.
• Worked flexible schedule and extra shifts to meet business needs.
• Operated cash register for cash, check, and credit card transactions with excellent accuracy levels.
• Contributed to store success by maintaining high standards of cleanliness throughout the facility.

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.

• Followed safety regulations to maintain safe work environment.
• Improved package handling efficiency by implementing proper sorting and organizing techniques.
• Maintained a safe work environment by adhering to company policies and guidelines for proper lifting techniques.
• Reduced damage rates for packages through careful handling and adherence to safety protocols.
• Assembled, sealed, and loaded packages into correct trucks.
• Used hand-held scanners and physical logs to accurately track item movements.