GENERAL PURPOSE

Performs specified duties in order to maintain high standards of quality food preparation, production, service, and portion control, using standardized recipes, for all customers.

RESPONSIBLE TO:

Director of Dietary / Executive Chef

QUALIFICATIONS:

• Must have a sincere interest in foodservice and enjoy working with geriatric and other healthcare patients.
• Must have, or be willing to learn, food preparation and cooking skills.
• Must have knowledge of, or be willing to learn, therapeutic and modified diet information to use in preparing and serving patient trays.
• Must be able to read and interpret standardized recipes for quantity and quality food production.
• Must have knowledge of, or be willing to learn, correct sanitation procedures and use these on a daily basis.
• Must be willing to perform repetitive tasks daily.
• Must possess and use excellent customer service and communication skills.
• Must be able to follow oral and written instructions.
• Must be able to read, write, speak, and understand English.
• Must be able to work under supervision.

DUTIES AND RESPONSIBILITIES:

• Must demonstrate qualities of being a self-starter and be able to make independent decisions when necessary.
• Use proper food handling techniques.
• Keeps work area clean and uncluttered and completes assigned cleaning duties.
• Assists in maintaining a safe, secure, and sanitary environment.
• Reviews menus, recipes, and production sheets before preparing meals. Prepares and serves all diets properly, accurately, and attractively as planned using proper portions.
• Manage time appropriately to ensure meals are prepared and served on time to all customers.
• Follows standardized recipes and special diet orders, preparing sufficient quantities to meet all service requirements.
• Responsible for testing and tasting foods for proper appearance, flavor, aroma, and temperature and making adjustments if needed.
• Responsible for timing of preparation of meals/snacks to meet time schedule for service for all customers and ensures that all meals/snacks are served as scheduled.
• Assists in receiving and storing as needed.
• Dates, labels, and stores all food items properly.
• Serves meals on line or in dining room and checks trays for accuracy of diets, preferences, and quality before they are delivered.
• Preforms other tasks as assigned by management.

PHYSICAL DEMANDS:

• Must be able to be on feet standing or walking most of the working day and must be able to bend, stoop, squat, and twist numerous times daily.
• Must be able to lift 50-60 pounds, sweep and mop floors, and push/pull carts. Must be able to climb on safety ladders to perform cleaning, storage, or other duties.
• Must be able to handle and use all food service equipment of standard height and design in demonstrating proper use in food preparation, service, and cleanliness or in actual use of equipment.
• Must be able to taste and smell foods to determine quality and palatability.
• Must be able to withstand changes of extreme temperatures while working around ranges in kitchens or entering walk-in freezer, etc. In dish room, must be able to work in a noisy room with a warm, moist, and odorous atmosphere.
• Must not have any medical conditions which would endanger self or others if such should occur while in the Dietary Department or during patient contact.