Purposes or function: To prepare and/or be responsible of all foods for residents and guests. Follow sanitation practices and fulfill duties in the dietary department.

Qualifications:

• Able to read, write, understand English, and follow oral and written directions.
• Some course work is desirable in food preparation and in estimating food quantities.
• Experience in quantity food preparation in a residential or health care facility.
• High degree of personal cleanliness and hygiene is a must.
• Must have ability to lead and direct others. (example co-workers on your shift).
• Basic math skills when adjusting recipes, which include measuring and scaling.
• Ability to read, write, and follow oral and written directions.
• Ability to cook variety of food in large quantities and be familiar with required seasonings and cooking time.
• Knowledge of principles and requirements of sanitation and safety in handling food and equipment.
• Knowledge of operation and care of large quantity food equipment.
• Must be able to lift and transfer heavy items up to 50 lbs.
• Must be able to cooperate with department heads, employees and residents.
• Be able to sit, stoop, stand, lift and walk intermittently during the shift.
• No convictions for abuse, neglect or mistreatment or for misappropriation of property.
• Prompt and regular attendance.

Duties/Responsibilities:

• Preparation of all food in sufficient quantities to cover all service requirements, timing preparation to meet service schedules and food handling in accordance with sanitary standards
• Standardization of recipes and of portion control to prevent food waste and assure high quality products
• Responsible for taking and recording temperatures of the food
• Plan food production to coordinate with meal serving hours, so that excellence, quality, temperature and appearance of food is preserved
• Present food in attractive and palatable manner.
• Care and cleanliness of equipment. Doing dishes, cleaning the kitchens and dining rooms
• Assists in receiving and storing incoming food and supplies
• Date, label and store foods properly
• Uses substitutions equal value to item being replaced or at least in the same food group
• Assists in serving meals and uses proper portions and special diet items
• Prepares and serves foods for therapeutic diets according to planned menus
• Be aware of the resident’s dislikes and have alternate available for them.
• Responsible for general supervision of the food service department when the Dietary Manager is off duty. If a problem occurs and you can't contact the Dietary Manager then contact the Administrator. Depending on the problem the nurse may need to be notified as well.
• Orientate and instruct new employees
• Direct and assist in daily and scheduled cleaning duties of the department
• Sees that department complies with established sanitary standards
• Attends in- services: dietary and general in-services and scheduled computer in-services
• Understands the procedures for taking temperatures of the food and recording
• Document food substitutions
• Will be responsible for filling in for others due to illness, vacations, and instances when Dietary may be short of staff
• Must wear required uniforms/clothing/shoes/hair covering
• Must call the facility and the Dietary Manager to report if unable to work scheduled shift (do as early as possible)
• Know and understand the procedures for a fire drill and tornado drills
• Know the plan for emergency evacuation
• Read and understand the Material Data Safety Sheets: Chemicals used in department
• Performs other tasks as are necessary and appropriate