Overview:
- 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.
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Employee aids in the orientation of new employees.
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Sets up and check resident trays accurately.
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Prepares nourishments.
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Properly sets up tray line stations as assigned.
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Follows diet extensions / portion control in accordance with planned menus and standardized recipes.
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Prepares / serves meals that are palatable and appetizing in appearance.
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Offer and serve substitute foods to residents who refuse foods served.
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Properly sets up beverage carts and other special events as assigned.
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Follows sanitation policies for handling, storing food in such a manner to minimize any cross contamination.
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Satisfactorily works at dish room station; records dishwasher temperatures.
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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.
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Cleans / sanitizes all equipment according to policy.
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Able to complete assignments within allotted time and able to adjust to changes and re-assignments.
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Follows all established safety procedures for use of personal protective equipment.
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Knowledge of Safety Data Sheets (SDS).
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Report all hazardous conditions/equipment to the Director of Food & Nutritional Services or designee (Clinical Dietitian, Chef).
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Report all accidents/ incidents as established by department policies.
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Maintain confidentiality of all pertinent resident care information.
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Knock before entering a resident’s room.
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Familiar with department and facility Performance Improvement Projects.
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Works in well-lighted/ventilated areas.
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Moves intermittently during work hours.
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Is subject to frequent interruptions.
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Is subject to hostile and emotionally upset resident and family members.
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Is subject to call-back during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.).
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Attends and participates in continuing education programs.
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Is subject to sudden temperature changes when entering refrigerators/freezer.
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May be exposed to heat/cold temperatures in kitchen/storage areas.
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Is subject to exposure to infectious waste, diseases, conditions, etc.; including TB, COVID, and Hepatitis B viruses.
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Moderate, Lifting, Standing.
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Perform other related duties as required.
Posted Salary Range: USD $21.50 - USD $27.00 /Yr.
