Job Summary:

Prepares and serves nourishing and attractive meals and other foods as required to support the menu specific to diet orders and other center events.

Essential Job Functions

Every effort has been made to make your job description as complete as possible. However, it in no way states or implies that these are the only duties you will be required to perform. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or is a logical assignment to the position.

Residents Rights

• Knows and respects patient rights
• Ensures protected health information is kept confidential
• Reports complaints made by patients to supervisor
• Reports allegations of patient abuse, neglect and/or misappropriation of patient property

Safety

• Uses Standard Precautions as outlined in policies and procedures
• Follows established safety policies and procedures
• Observes safety needs of patients as indicated in care plan
• Wears and/or uses safety equipment and supplies when indicated and properly trained to use
• Demonstrates job-specific knowledge of fire and disaster preparedness during drills or actual situations
• Operates, cleans and stores kitchen equipment in a safe manner
• Identifies location of MSDS for chemicals used. Is familiar with eye wash station

Staff Development

• Attends and participates in scheduled in-service training, educational classes and meetings and as required by regulatory agencies and company policies
• Participates in Quality Assessment and Assurance program

Food Preparation/Production Responsibilities

• Reviews menus, patient census information, production guides and pre-prep sheets to determine type and quantities of food to be prepared
• Prepares meal items according to planned menus and standardized recipes; refers to food service director or dietitian the need for menu changes
• Prepares food according to safe food handling guidelines in the Dietary Procedures Manual – Food Service Management and HACCP and state and federal regulations
• Prepares food in a timely manner to preserve food quality and serve meal on time
• Operates a variety of kitchen utensils and equipment such as blenders, mixer, food slicer, steamer, food processor, convention oven, range and tilt skillet
• Prepares consistency modified and diet foods appropriately
• Bakes, roasts, broils, and steams food items to prepare for consumption
• Completes pre preparation as needed or assigned including washing, peeling and cutting vegetables and fruits to prepare for use
• Slices meat and measures or weighs for menu compliance and nutritional accuracy
• Prepares and serves food attractively using gravies, sauces and garnishes as on menu
• Tests and observes food by tasting for palatability

Food Preparation/Production Responsibilities, continued

• Monitors and records food temperatures prior to meal service
• Uses nutritionally equivalent substitutes when required and refers to food service director or registered dietitian for approval
• Prepares and assists with special function meals

Meal Service Responsibilities

• Promotes customer service and patient enjoyment of meals and dining
• Advocates for patients to honor their choices in food and dining
• Uses menus and tray tickets to serve meals correctly
• Meets meal schedules and has meals ready to serve on time
• Serves meals attractively using appropriate garnishes, serving utensils and dinnerware
• Records menu changes

Food Safety

• Use safe food handling techniques as identified in the Dietary Procedures Manual – Food Service Management, HACCP, state and federal codes and regulations
• Uses proper hand washing techniques
• Thaws foods appropriately
• Stores food using correct packaging and labeling
• Uses gloves appropriately and changes when required
• Checks refrigerators and freezers for correct temperatures. Notifies food service director if problems
• Follows the cleaning schedule
• Cleans the equipment and work area after each use.
• Cools, stores and reheats cooked foods according to procedures
• Sweeps and mops kitchen floors when assigned
• Takes trash to dumpster if assigned
• Washes pots and pans when assigned
• Does cleaning assignments
• Maintains neat, clean and orderly work areas

Administrative Responsibilities

• Assumes responsibility for the department in the absence of the assistant food service director and food service Director. Serves as “Person in Charge”.
• Performs any miscellaneous work assignments as may be required.