Description

GENERAL DESCRIPTION:

Prepare meats, vegetables, soups, sauces etc., for the regular and modified client service and cafeteria service, as determined by daily production sheets. Work under the direction and supervision of the Program/Nurse Manager and Registered Dietician.

DUTIES & RESPONSIBILITIES:

1. Store all products per proper storage procedures, and label utilizing FIFO (First In, First Out) standards of safe food handling. Store similar items together, labels facing front, dating items when opened, and discarding as necessary.

1. Keep work area clean and sanitized ensuring all work surfaces are clean and free from debris; mop floors according to procedure. Take out trash as necessary, as a minimum at the end of each shift. Perform assigned cleaning duties.

1. Follow cafeteria and/or production sheets demonstrating accuracy in weighing, measuring and portioning food.

1. Provide a positive impression of the dietary department.

1. Wear a clean uniform, name pin and hair net. Does not use tobacco in any form in the work area.

1. Knows and follows agency and department policies and procedures, including safety standards and fire and disaster plans.

1. Assumes other departmental positions or duties including washing dishes and/or assisting with special functions as required by a supervisor.

1. Works cooperatively with direct care staff and co-workers in evaluating cafeteria lunch leftovers and plans for use. Prepare plates for cold storage to be given to admissions that occur outside of cafeteria hours. Labels, dates and stores leftovers properly.

1. Consults production sheets for thawing and doing advance preparation when possible. Complete and postproduction sheets daily.

1. Operates electric and steam cooking equipment and dishwashers. Clean equipment and pots and pans after use; initiate repair as needed.

1. Prepares high-quality food according to standardized recipes in the correct amount in a cost-conscious manner for patients and cafeteria.

1. Assists with the development and standardization recipes, including creating new ways to present food attractively and nutritiously.

1. Takes temperatures of hot foods prior to meal time and record such on production sheets.

1. Sets up cafeteria food service at each meal and provide cafeteria backup for afterhours admissions.

1. Carries out master menu plan.

1. Receives deliveries in accordance with purchase orders in the absence of other supervisory personnel.

1. Plans cooking schedule to have food prepared on time, but not too far in advance. Serve hot foods attractively and efficiently; adhere to all special diets as prescribed.

1. Demonstrates understanding and working knowledge of proper techniques for food handling, storage and preparation including modified diets.

1. Implements diet changes, prepares late dinner trays and record it on the production sheet and telephone log.

1. Supervises daily final cleanup and lock-up of the kitchen.

1. Other related duties as assigned.

Qualifications

ESSENTIAL JOB REQUIREMENTS:

• Ability to read, write and communicate well.
• Demonstrates the ability to lift 40 pounds.
• Must be able to work for and with a number of persons.
• Ability to prepare food using menus.
• Maintain a clean and safe environment.

MINIMUM QUALIFICATIONS

• Education - Diploma from an accredited high school or general educational degree (G.E.D.) required. Associate degree or equivalent from an accredited two-year college or technical school in a related area highly preferred.
• Experience –Two to three years related experience and/or training in food service preparation in a restaurant or small volume facility required.
• Other - Must have experience in menu planning, and care of modern kitchen equipment, knowledge of and compliance with laws, rules and regulations of local and state government.