GENERAL PURPOSE
Performs and/or supervises preparation of food for residents and staff.
ESSENTIAL FUNCTIONS: In addition to performing Essential Functions, this position may be required to perform a combination of supportive functions based upon the requirements of the organization.
- Provides prompt, polite, and professional service to all residents and staff.
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Handles all foods and equipment safely and sanitarily.
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Cleans all equipment and performs daily side cleaning duties as assigned by Dietary Manager.
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Prepares and/or supervises preparation of all menu items.
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Review recipes and production sheets to determine amounts of meats, vegetables, soups, salads, and desserts to be prepared.
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Plans cooking schedule so that all menu items will be ready at specific serving times.
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Portions all food items according to posted standards.
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Insures a smooth, continuous flow of work, avoiding losses from waste or unappetizing foods.
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Leads and supervises line staff to ensure timely, nutritional, and appetizing meals, especially in the absence of Dietary Manager or Assistant Food Service Manager.
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Maintain inventory control by following standard procedures for receiving storage and preparation of stock.
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All staff is required to always follow all safety regulations and precautions.
- Staff must ensure that their department is maintained in a clean and safe manner by assuring that all necessary equipment and supplies are maintained.
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Report all hazardous conditions/equipment to immediate supervisor/manager.
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Report all accidents/incidents to immediate supervisor/manager.
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All staff must wear protective clothing and equipment when handling infectious waste and or blood/body fluids or when doing Hazardous work i.e., working with chemicals, electrical or day to day maintenance repairs.
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All Staff are required to participate in the Person-Centered Care - Managers/Supervisors will help staff in assisting in participating in Person Centered Care
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Recognize your role as part of the QAPI efforts of your organization.
- Attend trainings to build understanding and capacity to undertake QAPI work.
- Carry out QAPI roles and responsibilities as assigned.
- Follow established policies and procedures in support of QAPI efforts.
- Look for and share with leadership ideas for improvement in the organization.
- Communicate to leadership upon witnessing a positive outcome of a QAPI project or detecting barriers preventing project success.
- Support QAPI efforts both verbally and non-verbally (i.e., via actions and attitude), including adjusting performance and practice in accordance with QAPI initiatives and findings.
OTHER:
Regular attendance in conformance with standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
Due to the cyclical nature of the health care industry, employees may be required to work varying schedules to reflect the business needs of the facility. In addition, attendance at all scheduled training sessions and meetings is required.
Upon employment, all employees are required to fully comply with all applicable rules and regulations for the safe and effective operation of the facility. Employees who violate the rules and regulations will be subject to disciplinary action, up to and including termination of employment.
QUALIFICATIONS/BASIC JOB REQUIREMENTS
High school diploma or general education degree (GED). Quantity food preparation training desirable. Should be receptive to Continuing education. Minimum of two years institutional food preparation, including responsibility for entire menu. One year experience supervising food service employees is desirable.
Grooming:
All employees must maintain a neat, clean, and well-groomed appearance. See specific Facility standards
Physical Requirements:
These are physical and mental requirements of the position as it is typically performed. Inability to meet one or more of these physical or mental requirements will not automatically disqualify a candidate or employee from the position. The individual must possess the following and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities.
