Prepares, cooks, and serves a variety of foods and beverages. Assists in supervising food service workers under the guidance of the Dining Services Director. Works in the kitchen, resident service areas and dishwashing room as assigned.

• Assists the Director of Dining Services with menu planning and recipe formulation according to the needs of the department.

• Prepares and/or directs the preparation of all foods for meal service according to approved menus and recommended recipes.

• Prepares all food items for therapeutic diets according to Physician orders, recommendations of the Registered Dietitian and/or Director of Dining Services. 

• Directs and/or assists with set up and service of food in accordance with physician’s orders for residents and serves or directs service of food to employees, volunteers and visitors according to established procedures.

• Directs and/or assists with preparation and dishing up of salads, desserts and nourishments according to approved menus and needs of the residents.

• Follows and directs food service workers in the proper food handling techniques per state and federal regulations.

• Assists with keeping resident diet cards and kardex updated with physician orders, dietitian recommendations, and resident food preferences as directed by Dietary Director.

• Assists in accurately updating the nourishment/supplement lists for residents as directed by Director of Dining Services.

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

• Receives and stores food and supplies as assigned.

• Assumes responsibility for overseeing the dietary department in the absence of the Director of Dining Services and Assistant Director of Dining Services. These responsibilities may include, but are not limited to, menu changes, staffing needs, and staff assignments per department needs. 

• Adhere to all Policies and Procedures of the facility.

• May perform other varied duties/responsibilities per department and facility needs.

• High school graduate or equivalent.

• Completion of food service related courses is preferred.

• One or more years of experience with large scale commercial cooking and baking required. 

• Adept at reading and comprehending recipes and therapeutic diet instructions provided by Physicians and/or Dietitians. 

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

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

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

• Possesses the ability to supervise Dining Assistant I and II workers to perform their duties and accomplish department goals.

• Ability to manage the Dining department in the absence of the Director of Dining Services

• Work is performed in an institutional kitchen setting with equipment such as an oven, stove, dishwasher, slicer, coffee machine, mixer, and knives. The employee is exposed to humidity, extremes of heat and cold, moderate noise, exposure to mechanical and burn hazards which require close attention to safety guidelines.

• The work requires physical activity including near constant standing, bending, walking and balancing; occasional kneeling, climbing, stooping/crouching, gripping and reaching.

• The employee must have the ability to frequently lift and/or carry items weighing up to 25 pounds and occasionally lift/carry, push or pull items weighing up to 50 pounds. The position requires manual dexterity, frequent gripping and grasping.

• Required sensory abilities include vision, ability to distinguish colors, hearing, smell, taste and touch.

• Communication abilities include the ability to talk and hear within normal ranges.

• Risk of blood borne pathogen exposure is considered high.