SUMMARY:
Under supervision of dietary supervisor, or cook maintains cleanliness in kitchen and dietary area.
RESPONSIBILITIES:
- Clean worktables, meat block, refrigerator and grease trays.
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Mop floors.
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Obtain and distribute supplies and utensils.
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Take dirty utensils to be washed and return clean utensils to proper place.
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Wash and clean pots, kitchen utensils and other equipment.
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Dispose of garbage.
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Assist in setting up trays and dishing up food at meal time.
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Serve meals to residents, staff and guests in the dining room.
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Assist residents with tray set up by getting food on the tray ready for them to eat. (For example; cut up meat, butter bread, and pour coffee.)
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Assist cook in cutting, peeling, and washing fruits and vegetables, make toast and obtaining beverages.
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Follows all facility policies.
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Ability to work cooperatively with others.
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Maintains effective relationships with employees, residents and the general public.
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Adheres to facility infection control plan.
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Completes all assigned in-services
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Performs other related assigned duties.
PHYSICAL DEMANDS:
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Strength: Light – exerting up to 20 pounds of force occasionally, or up to 10 pounds of force frequently. Requires walking or standing to a significant degree or requires sitting most of the time but entails pushing and/or pulling of arm or leg controls.
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Standing or Walking: Frequently (activity exists 1/3 to 2/3 of the time)
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Climbing or Balancing: Occasionally (activity exists up to 1/3 of the time)
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Stooping, Kneeling, Crouching or Crawling: Occasionally (activity exists up to 1/3 of the time)
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Reaching, Handling, Fingering or Feeling: Constantly (activity exists up to 2/3 or more of the time)
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Talking or Hearing: Constantly (activity exists up to 2/3 or more of the time)
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Smell/ Taste: Occasionally (activity exists up to 1/3 of the time)
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Near Acuity or Color Vision: Constantly (activity exists 2/3 or more of the time)
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Far Acuity: Frequently (activity exists 1/3-2/3 of the time)
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Field of Vision or Depth Perception: Constantly (activity exists up to 2/3 or more of the time)
ENVIRONMENTAL CONDITIONS:
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Extreme Cold or Heat, Wet and/or Humid: Occasionally (activity exists up to 1/3 of the time)
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Noise Intensity: Moderate
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Exposure to toxic or caustic chemicals: Occasionally (activity exists 1/3 to 2/3 or more of the time)
TEMPERAMENTS:
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Performing a variety of duties.
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Dealing with people.
EDUCATION AND EXPERIENCE:
Some kitchen experience
KNOWLEDGE, SKILLS AND ABILITIES:
Knowledge ability to read and follow oral and written instructions; ability to follow facility procedures for infection control, knowledge of and ability to perform the essential tasks and duties of the department; ability to handle confidential information; ability to work well with people including staff, residents, families and community; ability to follow requests.
