Benefits :

Paid time off

Primary Purpose :

This position is responsible for preparing and serving the daily meals to the residents and guests at Faribault Senior Living.

This position must fulfill expectations of exceptional customer service.

Qualifications :

• Must understand and communicate food service vocabulary.
• Must be punctual, with a good attendance record.
• Must be mature and emotionally stable using calm and kind tone of voice, remaining calm in difficult or unusual circumstances.
• Must be able to prioritize and organize work effectively and efficiently, staying on task.
• Must be flexible and adaptable to changing situations.
• Must be compassionate and work with tact and ethical awareness.
• Must work as a team member with other personnel, Chef Supervisor and Assisted Living Director.
• Must demonstrate good interpersonal skills.

Other Specialized Knowledge and Abilities :

• This position requires incumbent to have :
• A service-oriented mindset.
• Good verbal communication skills.
• Ability to understand and relate well to senior adults.
• Ability to read and complete necessary paperwork.

Essential Job Functions & Tasks :

Receiving and Storage of Food Service Products.

• Receive and examine foodstuffs and supplies for quality and quantity.
• Place foodstuffs and supplies in dry storage, refrigerator, cooler and / or freezer to ensure food safety.
• Utilize proper storage containers.
• Properly label and date storage containers.
• Record food and supply shortages.

Food Production.

• Be familiar with weekly menu.
• Pull food, as needed, according to weekly menu.
• Prepare meals according to daily meal census.
• Read and adjust recipes as needed.
• Utilize food preparation tools, equipment and appliances.
• Weigh, measure, mix, bake and cook ingredients.
• Apply personal knowledge and experience in food preparation.
• Minimize waste.

Safe Food Handling Skills and Practices.

• Practice strict personal hygiene
• Thaw food properly, including pulling food from freezer prior to needing it.
• Keep raw products and ready to eat foods separate.
• Avoid cross-contamination.
• Cook to required minimal internal temperatures.
• Hold hot foods at 1400 F or above and cold food at 410 F or below.
• Cool cooked foods properly.
• Reheat to internal temperature of 1650 F for 15 seconds.

Customer Service and Meal Presentation.

• Meet daily mealtime schedule.
• Practice proper portion control.
• Plate meal attractively.
• Attractively garnish plates.
• Maintain high quality food standards.

Sanitation of Food Service Area.

• Clean and sanitize work areas.
• Maintain an organized clean work area.
• Assist with general cleaning to maintain a safe, clean kitchen.
• Dispose of trash in proper areas.
• Recycle cans, plastic, and cardboard in proper areas.

Operation and Maintenance of Facility, Equipment and Appliances.

• Properly operates all equipment in the kitchen.
• Notify Chef Supervisor of equipment failure and malfunction.
• Demonstrate a strong respect for facility and supplies.

Other Support Functions and Tasks.

• Coordinate with Chef Supervisor to complete work schedule for Wait Staff.
• Oversee Wait Staff, including training, giving direction, and documenting.
• Demonstrate to the regulating authority knowledge of food-borne disease, prevention, application of the hazard analysis critical control point principles and the requirement of the Minnesota Food Code.
• Order, as needed, supplies including food, bread, paper products, and chemicals.
• Document and communicate with Chef Supervisor or Manager any incident reports for emergencies or accidents for self, other employees, or residents.

Other duties as assigned.

Working Conditions :

• The noise level in the work environment is usually moderate to minimal.
• Inside work while assisting residents.
• Minimal exposure to Blood borne Pathogens, Infectious Diseases.
• Exposure to cleaning chemicals, fumes or airborne particles.
• Exposure to extreme cold and extreme heat.
• Exposure to unpredictable people, behaviors, situations and pets.
• Exposure to illnesses and frailties of residents.

Last updated : 2024-05-21