Assists the Cook, Dining Assistant I, and Dining Assistant II with tasks in preparing and serving meals. Works in kitchen, resident service areas and the dishwashing room as assigned.

Follows daily regular and therapeutic menus according to portion control, diets, and resident food preferences.

Assists and/or sets up and serves meal to all residents on units as assigned, following directions of the cook and dining assistants to ensure proper meal delivery.

Serves all residents in accordance with physicians orders in as much as residents are accepting of direction to follow diet order.

Serves to facility employees, volunteers and visitors according to established procedures.

Cleans dining areas on units after meal service is complete.

Assists with keeping resident diet cards and kardex updated with physician orders, dietitian recommendations and resident food preferences as directed by the Director of Dining Services

Assists with accurately updating the nourishment/supplement lists for residents as directed by the Dining Services

Assists in the preparation and service of food for meetings, activities or special events as directed.

Delivers nourishments, and other items to the nursing units as directed.

Cleans and sanitizes all areas in the kitchen including floors, equipment, storage areas, dishes, and other areas as directed.

Works in dishwashing room as assigned.

Disposes of garbage as assigned.

Practices proper food handling, sanitation, and safety.

Receives and stores food and supplies as assigned. 

May be assigned to perform duties of Dining Assistant I. Dining Assistant II, and Cook with proper training on any shift to meet the staffing requirements of the dining department.

Participates in continuous quality improvement activities as assigned.

May perform other varied duties/responsibilities as per facility needs.

Attending High school or High School graduate or equivalent.

Ability to understand and effectively carry out oral and written instructions.

Ability to carry out assigned duties within the parameters and time constraints established for the job.

Ability to understand and comply with federal, state and facility health care and safety regulatory guidelines. 

Possesses the ability to communicate effectively.

This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives. The employee is frequently exposed to heat, steam, fire and noise.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

The employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.

Risk of blood borne pathogen exposure is considered high.