Description:
Essential Functions
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Prepares food for regular and therapeutic diets according to a planned menu, as well as for employees and special events, as requested by the Culinary Manager.
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Prepares alternative items to meet residents’ individual needs and food preferences.
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Prepares and/or portions food using proper food handling and food safety techniques according to established policies, procedures, guidelines, and regulations.
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Makes only authorized changes to the planned menu and records the change according to established policy.
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Ensures that food tastes good and is served in an attractive, appetizing manner.
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Utilizes standardized recipes to prepare menu items.
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Ensures that meals and snacks are delivered to designated areas according to established time schedules.
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Ensures that the proper quantity of food is prepared and/or pre-portioned as directed and within established time schedules.
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Maintains the proper temperature of food during preparation and service. Records temperatures of food according to established procedures.
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Serves resident meals/snacks accurately in accordance with a planned menu, the residents’ diet orders, and food preferences.
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Uses the correct portion control utensils during the preparation, pre-portioning, and service of food.
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Labels, dates, and stores food properly according to established policies.
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Ensures that refrigerator/freezer temperatures are within the appropriate range. Records temperatures on appropriate logs and reports any discrepancies to the Culinary Manager.
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Washes dishes, and other kitchen items according to established procedures for manual and/or automatic dishwashing. Records water temperatures and/or sanitizer on designated logs. Reports any problems with proper water temperature or sanitizer to the Culinary Manager in a timely manner.
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Keeps work area clean and uncluttered during preparation and service of food.
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Performs cleaning assignments according to established policies and utilizes the proper cleaning chemicals.
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Performs duties using proper infection control techniques and using protective equipment as needed.
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Ensures that dishes, and other needed items are readily available for the next meal. Stores dishes, and other kitchen items.. in the proper location in a way to prevent contamination.
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Assists in receiving, storing, and verifying invoices for incoming food, supplies, etc.
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Helps ensure that an adequate supply of food, supplies, etc. is available at all times. Reports inadequate stock levels to the Culinary Manager in a timely manner.
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Uses food supplies and equipment in an efficient and economic manner to prevent waste.
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Maintains the security of the kitchen.
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Performs all duties using proper safety techniques.
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Operates equipment according to manufacturer and supervisory direction. Maintains equipment in clean and safe operating condition. Reports all equipment problems to Culinary Manager promptly.
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Completes tasks according to established time schedules.
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Makes recommendations to the Culinary Manager regarding improvements in recipes, menus, production and service of food, equipment, etc. to enhance the quality of the food service.
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Works cooperatively as a team member with co-workers in all departments of the facility.
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Interacts appropriately and in a positive manner with residents, families, and visitors.
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Ensures punctuality and regular attendance for assigned shifts.
Requirements:
Qualifications
Education:
- High school diploma or equivalent preferred.
Licenses/Certification:
- ServSafe Food Safety Certification required.
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Food Handlers permit if required per state regulations.
Experience:
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Six months’ experience in large quantity food preparation. Experience with therapeutic diet preparation preferred.
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Six months experience in a long term care environment preferred.
NOTE: Federal Child Labor Laws do not permit employees younger than 18 years of age to work with or repair, adjust, or clean power-driven machines such as meat slicers and commercial mixers. Therefore, individuals must be at least 18 years of age to be employed in this position.
