Mt. Macrina Manor is a 133 bed, not for profit, skilled nursing facility that has served Southwestern Pennsylvania since 1971. The grounds are located approximately one hour south of Pittsburgh in a scenic, peaceful rural area directly off Route 40 in Uniontown. The facility offers 24 hour nursing care, rehabilitative services, memory care, and pastoral care to all denominations. We accept all residents without regard to race, color, age, sex, national origin, religious creed, disability or genetic information. Our mission is based upon the sponsorship of the Sisters of St. Basil the Great. Our staff continues the mission of the Sisters of providing joyous, compassionate care that preserves the human dignity of all that we serve.

Due to regulatory requirement by the Centers of Medicare and Medicaid services, a COVID-19 vaccination is required and considered a condition of employment. To be eligible for hire with Mt. Macrina Manor, prospective employees must be fully vaccinated at time of orientation.A person is considered fully vaccinated two weeks after their second dose in a two-shot series, such as the Pfizer-BioNTech or Moderna vaccines, or two weeks after a single-dose vaccine, such as the J&J/Janssen vaccine.

GENERAL DESCRIPTION:

Essential duties include meal/trayline service, quality assurance, the safe handling of food, cleaning and sanitation of equipment and work areas, portion control, ability to accept and adapt to ever changing policies, procedures, menus, and scope of services. Consistently provides top quality products and services to all residents, visitors, and customers.

DUTIES AND RESPONSIBILITIES: 

1. Interacts well with residents and provides personalized service in a comfortable home-like environment. Honors individual preferences, rights, and privacy of our residents.
2. Maintains compliance with all sanitation, food handling, and quality standards per Federal, state, and local nutritional service regulations. Adheres to facility policies and procedures.
3. Effectively communicates and interacts professionally with others. Follows both oral and written directives.
4. Follows Nutritional Services department schedule and seeks director or supervisor approval for all schedule changes. Does not work “off the clock” prior to or beyond scheduled work shift. Completes all job duties in a timely manner and without need for close supervision or intervention of others.
5. Prepares appropriate portions, serves appetizing, palatable foods and beverages according to physician diet order and resident preferences in appropriate dishware. Hot and cold foods are served at appropriate temperatures according to quality and service standards. Produces food in appropriate quantities and textures according to menu and diet counts. Food is not over-produced or otherwise wasted due to mishandling. Utilizes techniques for safe food handling, i.e. sanitation standards, time and temperature control, and appropriate storage environment. Prepared foods are properly covered, labeled, and stored. Leftover food is disposed after five (5) days. 
6. Accurately works trayline positions while maintaining appropriate work pace. Keeps supplies, condiments, food and beverage products stocked. Ensures thermal covers and the equipment are used to maintain appropriate food temperature and retain quality. Maintains that hot beverages are not pre-poured and cold beverages and supplements are kept in ice during service times. Ensures that food and/or beverages are not transported uncovered. 
7. Maintains cleanliness of work areas and ensures that they are organized and hazard free. Practices the “Clean as you go” principle. Ensures that the appropriate cleaning products and methods are used for effective cleaning and sanitation of equipment and work areas. Personal Protective Equipment (PPE) is used when necessary. Cleaning chemicals and equipment are kept separate from food storage areas. Wet floor cones are used. Ensures food production equipment is clean and sanitized prior to and immediately after each use.
8. Maintains that the food storage areas are within appropriate temperature ranges with no evidence of mold, spills, debris, uncovered or improperly labeled food, or raw food stored above prepared foods. Completes temperature logs, cleaning schedule, work orders, facility health tests, requests, and etc. timely and with accuracy.
9. Does not mishandle or otherwise damage dishware, utensils, equipment, tools, etc. Notifies management of equipment malfunctions and/or replacement needs as soon as possible. 
10. Customer Service: Demonstrates an understanding and puts into practice excellent customer service by creating a positive first impression, handling with care, being a team player, communicating professionally and acting like an owner.
11. Compliance: Demonstrates commitment to operating in accordance with Mt. Macrina Manor’s mission, vision, and values. Specifically this means maintaining accuracy and integrity in all of its activities, including providing quality, timely, and necessary care to its residents and operating within the limits of local, state and federal regulations.
12. HIPAA: Demonstrates confidentiality through a conscious effort to keep all personal information private. This may include the resident’s identity, physical or psychological condition, emotional status, or financial situation.
13. Actively participates in the Resident Dining Program after completing the Feeding Assistant Training Program unless already licensed or certified in an appropriate field. Functions may include: Transporting residents to dining areas, Passing meal trays and assisting residents with tray set-up, Assisting with feeding residents who are not considered high risk, Adhering to dining schedules and assignments, and Completes tasks within safety and regulatory guidelines.
14. Any and all other duties, as assigned.

QUALIFICATIONS AND REQUIREMENTS:

• High school diploma or GED is required.
• Previous food preparation and/or cooking experience in a food service related environment preferred.
• Previous cash handling and cash register experience preferred. 
• Working knowledge of weights and measures. Basic math skills.
• Must be able to interact and work well with others.
• Ability to read, write, comprehend, and communicate in the English language.
• Ability to walk, lift, bend at knees and waist, stoop, kneel, reach, climb step stool, and stand in place for extended periods.
• Ability to lift objects up to 50 pounds.
• Ability to push/pull mobile foodservice carts and equipment.
• Work requires the use of an elevator.
• Ability to work in sometimes uncomfortable extremes of temperature and humidity.
• Ability to maintain varying work pace requirements to complete job duties within established time frames.
• Unless as a condition of employment, available to work rotating shifts and varying schedules.