Department: Dietary
Work Hours: Full-time, 10AM to 6:30 PM, rotating weekends and holidays

OVERALL OBJECTIVE OF JOB
The primary function of this position is to assist the Food Services Director in the preparation and distribution of nutritional meals and snacks in accordance with all federal, state and local standards, guidelines and regulations which govern the facility, and, as directed by the Food Service Director and/or Executive Director so as to ensure each residents nutritional needs are met on a continuum.

ESSENTIAL FUNCTIONS OF JOB

GENERAL

1. Follows established menus, diet extensions and recipes.
2. Prepares and cooks food in the amounts indicated according to the diet census sheets so as to ensure the prevention of wastes.
3. Reviews menus and diet orders to determine types and quantities of foods to prepare.
4. Organizes cooking schedule so as to ensure the timely serving of meals.
5. Procures food from the refrigerator, freezer and other storage areas.
6. Prepares and/or supervises washing, trimming, cooking and serving of food items.
7. Uses a variety of kitchen utensils and equipment.
8. Checks in food and supply deliveries in the absence of the supervisor.
9. Delivers food carts to the dining room(s) and/or nursing station(s).
10. Assists nursing staff with the distribution of meals as directed.
11. Ensures compliant food temperatures are maintained from storage through consumption.
12. Responsible for sanitary maintenance of food storage areas, equipment, environment and work surfaces using approved sanitizing solutions.

ADMINISTRATIVE

13. Supervises the dietary services assistants and their work.
14. Adheres to, upholds and enforces all facility policies and procedures.
15. Inventories stock and reports supply needs to the supervisor.
16. Reports any equipment needs, problems, etc., to the supervisor.
17. Attends department meetings, educational programs, etc., as scheduled.

OTHER DUTIES OF JOB

1. Assumes all duties as directed.
2. Maintains a professional, customer-oriented demeanor at all times.
3. Works within a team concept and is thus cooperative with co-workers and peers.
4. Maintains confidentiality of information.
5. Represents the facility in a positive manner.

SUPERVISION RECEIVED
Receives supervision from Food Service Director. Reports directly to Food Service Director.

EDUCATION/TRAINING
1. High school diploma or G.E.D equivalent.
2. Ability to read, write and speak English.
3. Ability to follow oral and written direction.

PHYSICAL DEMANDS OF JOB

1. Must meet the general health requirements set forth by the policies of the facility with a medical and physical examination.
2. Must possess sight and hearing senses or use prosthetics, which will enable these senses to function adequately so that the requirements of the position can be fully met.
3. Must be able to walk, sit for extended periods of time, bend, lift and carry up to fifty (50) pounds and occasionally push carts weighing up to one hundred (100) pounds.
4. Required to reach, handle and manipulate equipment frequently.
5. Moves intermittently throughout the workday.
6. Works in and around all areas of the facility.
7. Is subject to frequent interruptions and must then adjust schedule accordingly.
8. Is subject to falls, burns from equipment, reactions from smoke, disinfectants and other air contaminants.
9. May be subject to handling of and exposure to hazardous chemicals.
10. Is subject to exposure to infectious waste, blood and body fluids, diseases, conditions, etc., such as TB, AIDS, and Hepatitis B viruses.
11. May be subject to emotionally distraught residents, family members, visitors, personnel, etc. and must possess the ability to cope with the stresses of the environment.