Description

Job Summary:

· Must be able to work 4 hours a day, various schedules, hours for this shift range from 3:15-7:15 p.m.

· Food production and service at appropriate times for designated food items.

· Quality, quantity and appropriate temperature of designated food items.

· Prepare designated food items according to special diets and planned menus

· Meeting meal schedule using approved menu substitutions

· Complies with established sanitary standards and personal hygiene and health standards for personal.

· Proper use of supplies and equipment

Job Responsibilities:

· Prepare the following food for regular and modified diets using standard recipes and correct methods and techniques of food preparation: cold salads, desserts, special soups/broth, water and tea for patient’s dinner meal.

· Assist if needed with executing the diets and making out diet cards.

· Check food preference cards for any special requests

· Prepare any needed salads and desserts for employee dinner meal.

· Set up cold food for patient serving. Put cold food on ice.

· Prevent waste, prepare only needed food.

· Check menu frequently, making sure all menu items for regular and modified diets is available at proper times.

· Check menu for following day and make beforehand preparations when necessary.

· Keep equipment and work area clean and neat.

· Put up stock.

· Help keep refrigerator and freezer clean and orderly.

· Make sure all food is covered properly and label with correct date.

· Wash pots and pans used in meal preparation.

· Help take food carts to and from nurse’s station.

· Wash supper dishes used for serving patients meal.

· Assist P.M. cook in serving employee dinner meal.

· Empty garbage cans.

· Sweep and mop floor in dish room and area between beverage worktable and patient serving line.

· Any assigned daily, weekly and special cleaning.

· Inspect and lock up department if necessary.

· Report equipment repairs needed to the Dietary manager.

· Maintain good relationship with fellow workers, other departments, patients, and their families.

· Perform any other dietary duties as required by immediate supervisor or Administration.

Requirements

Education/Licensure Requirements: 

· 12th grade education or general Education Development (GED), or the equivalent.

Physical Requirements:

· Must be willing to submit to pre-employment screening.

· Must be able to work standing up most of the time in a facility with hot cooking equipment.

· Exposed to cold temperatures in refrigerator and freezer storage.

· Subject to burns, cuts, and falls.

· May need to lift heavy objects up to 35 pounds.

Experience Requirements:

Six to twelve months of previous work experience as a cook in a food service operation is preferred. Experience includes preparing desserts, salads, dishwashing and some knowledge of sanitation regulations. On the job training is given under general supervision. Needs the ability to speak and write clearly and follow oral and written directions. Needs the ability to perform basic arithmetic calculations.