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SUMMARY:

QUALIFICATIONS:

1. Must have a high school diploma or equivalent.
2. One–two years of cooking experience are necessary.
3. Must have basic sanitation and HACCP knowledge.
4. Must have an interest in geriatric population care.
5. Must have the ability to schedule duties each work day to achieve the timely preparation of food for delivery to patients.
6. Must have good communication skills, both verbally and written.
7. Must be able to read and understand standardized recipes and production sheets.
8. Must be able to work in a team–centered environment.
9. General nutrition knowledge is necessary.
10. Must be able to function under times of high stress.
11. Must be able to make decisions for quality care.
12. Must maintain a consistent attendance and punctuality record.
13. Must be able to operate a variety of food service equipment.
14. Must be able to perform a variety of food service job positions.
15. Must be customer focused at all times
16. Assuring Resident Safety.

PHYSICAL DEMANDS:

1. Able to be on feet standing or walking the majority of the day.
2. Able to lift 50–60 lbs.
3. Able to repetitively bend, stoop, squat, and twist.
4. Able to carry out fine motor skills and manual dexterity.
5. Able to push and pull heavy carts.
6. Mental acuity to meet job qualifications.
7. Good vision and hearing in order to response auditory and visual requests from patients, as well as, able to communicate with staff.
8. Able to operate all food service equipment and sanitation equipment.
9. Must be able to withstand heat, cold and changes of temperature and work in a noisy area with high/low humidity at times.
10. Able to function under high stress conditions.
11. Understands the hazards typical to an institutional kitchen (hot water, electrical equipment, wet and greasy floors, and sharp objects).
12. Able to work extended hours as necessary to maintain department.
13. No medical problems such as brittle diabetes, uncontrolled seizures, etc., which would endanger self and/or staff or patients.

RESPONSIBILITIES:

1. Organizes work day to produce necessary food for patient consumption according to establish meal schedules.
2. Records temperatures own food (hot and cold) daily.
3. Takes pride in work and personal appearance to maintain a professional and well–groomed appearance with compliance to dress code of facility/department.
4. Wears hairnets and gloves as necessary.
5. Understands all state and federal regulations in regard to the food and nutrition service department and the environment of care.
6. Utilizes production sheets and standardized recipes daily.
7. Preps fruits, vegetables, and meets for serving and cooking.
8. Prepares the correct quantities of food for traylines, pans the food correctly, and distributes the correct amounts for the various buildings and areas of the facility.
9. Notifies trayline of correct portions for serving.
10. Garnishes food appropriately.
11. Creatively seasons and flavors food within guidelines of facility.
12. Always tastes and smells food before it is sent to trayline.
13. Times production to meet the trayline schedules and standards.
14. Works to achieve timely meal service daily.
15. Works with and the intent to decrease waste and leftovers.
16. Properly uses, cleans, and sanitizes work equipment.
17. Properly labels and dates leftover food supplies.
18. Monitors work schedule to finish production on time not early or late.
19. Prepares snacks and early meals for patients.
20. Prepares food items for special diets.
21. Prepares purée food according to standards set by facility and company.
22. Monitors and corrects temperatures, if necessary, according to HACCP guidelines.
23. Reports equipment problems to managers or supervisors.
24. Cleans work area during each shift and after. Adheres to sanitation standards.
25. Notifies management of needed supplies.
26. Maintains sanitary kitchen standards in regard to state/federal guidelines and HACCP standards.
27. Works with patients and families to meet needs.
28. Communicates with manager(s) about issues and problems.
29. Attends all meetings and inservices as scheduled and mandated by the facility and department.
30. Fulfills position is necessary to meet the needs of the department.
31. Store supplies as necessary.
32. Prepares retail cafeteria products as necessary.
33. Reduces waste and communicates discrepancies in food quantities daily.
34. Maintains safe work practices.
35. All other tasks and duties necessary to achieve patient care.