Prepares and properly identifies all general and modified diet items and accompaniments for residents, staff and visitors in accordance with planned menus or as requested.

Receives and properly documents in proper areas all diet changes received regarding resident dietary needs.

Closely review resident, staff and catering menus and revises applicable work sheets to accurately ascertain type and quantity of food supply required for production.

Ensure accurate portioning for foods according to standard.

Alerts Lead Cook/Cook and Food Service Director of problems, needs, and complaints concerning resident’s needs, equipment, food supply, sanitation and safety.

Accurately serves palatable meals, appetizing in appearance, and in accordance with established standards and diet restrictions.

Transport food cart/supplies to appropriate floors, assisting distribution of meals as needed. Assists in keeping resident dining room kitchenette areas clean, neat and free from debris.

Accurately records dining room refrigerator temperatures as required, reporting any discrepancy immediately. Assists in keeping department and resident dining room refrigerators clean and free of unauthorized or undated foods and pest-free.

Clean, sanitize, and store food service equipment according to established standards.

Ensure department is maintained in a clean and safe manner by assuring necessary equipment are sanitized daily as scheduled.

Keeps work area clean and free from debris, ensuring all trash is emptied in timely manner.

Stores foods properly and in accordance with federal and state regulations.

As requested, prepares ethnic meal items or special requests for resident service, incorporating necessary dietary restrictions, as appropriate.

As directed, assists Lead Cook in performance of monthly inventory.

Accepts and verifies deliveries, checking items received against invoice, ensuring quality and good condition of items.

Assist with inventory management/cost containment by appropriate use and storage of food/supplies/chemicals.

Maintains safe environment and follows established safety regulations, sanitation procedures, and established Infection Control and Universal Precaution Procedures when performing daily tasks.

Recognizes unsafe/unsanitary (or potential for) conditions and correct situation. Reports situation immediately if unable to ensure correction.

Communicates with Dietitian and nursing staff regarding problems, requests, changes, and follows through using established procedures. Process and follows up with kitchen staff and completes proper documentation.

Ensures proper monitoring of food quality, temperature, and accuracy. Corrects deficiencies. Detects and reports spoiled or unattractive food or supplies.

Maintains established policies and procedures, standards and practices in food preparation to achieve department objective of high quality nutritional meals.

Assists in evaluating food preparation and effect of recommended changes to improve operations.
Assists in storing deliveries and distribute supplies to appropriate storage areas.