Kitchen Aide

1. Responds appropriately to the special needs of each group served specific to age, language, gender, culture, religion/spirituality, economic background, education or literacy, development or cognitive disabilities, physical and developmental disabilities.
2. Employee aids in the orientation of new employees.
3. Delivers food carts to communities and dining areas.
4. Returns food carts to clean-up area and breaks down trays.
5. Hand washes items that are not machine washable such as large pots and pans in 3 compartment sink; records PPE.
6. Delivers clean dishes and utensils to proper kitchen or dining areas.
7. Disposes of trash and garbage throughout shift.
8. Mops floors in kitchen, walk-in refrigerators and freezer, and storerooms.
9. Spot cleans floor spills as needed.
10. Checks in and puts away food, chemical and paper orders using FIFO (first in, first out) method.
11. Follows sanitation policies for handling, storing food in such a manner to minimize any cross contamination.
12. Satisfactorily works at dish room station; records dishwasher temperatures.
13. Ensures that work/assignment areas are clean and equipment, tools, supplies, etc. are properly stored before leaving such areas on breaks and at the end of the work day.
14. Cleans / sanitizes all equipment according to policy.
15. Able to complete assignments within allotted time and able to adjust to changes and re-assignments.
16. Follows all established safety procedures for use of personal protective equipment.
17. Knowledge of Safety Data Sheets (SDS).
18. Report all hazardous conditions/equipment to the Director of Food & Nutritional Services or designee (Clinical Dietitian, Chef).
19. Report all accidents/ incidents as established by department policies.
20. Maintain confidentiality of all pertinent resident care information.
21. Knock before entering a resident’s room.
22. Familiar with department and facility Performance Improvement Projects.
23. Works in well-lighted/ventilated areas.
24. Moves intermittently during work hours.
25. Is subject to frequent interruptions.
26. Is subject to hostile and emotionally upset resident and family members.
27. Is subject to call-back during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.).
28. Attends and participates in continuing education programs.
29. Is subject to sudden temperature changes when entering refrigerators/freezer.
30. May be exposed to heat/cold temperatures in kitchen/storage areas.
31. Is subject to exposure to infectious waste, diseases, conditions, etc.; including TB, COVID, and Hepatitis B viruses.
32. Moderate, Lifting, Standing.
33. Perform other related duties as required.

Salary : $27