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Job Summary:To perform specified duties in order to maintain high standards of quality food preperation, production, service and portion control, using standardized recipes, for all customersQUALIFICATIONS:
Must have a sincere interest in foodservice and enjoy working with geriatric and other healthcare patients
Must have or be willing to learn food preparation and cooking skills
Must have knowledge of or be willing to learn theraputic and modified diet information to use in preparing and serving patient trays
Must be able to read and interput standardized recipes for quantity and quality food production
Must have knowledge of or be willing to learn correct sanitation procedures and use them on a daily basis
Must be willing to perform repetitive tasks daily
Must possess and use excellent customer service and communication skills
Must be able to follow oral and/or written instructions
Must be able to read, write, speak, and understand English
Must be able to read and understand labels on chemicals and MSDS sheets and be able to use these products safely and correctly
Must be in good mental and physical condition
Must possess leadership qualities and be able to supervise and secure the cooperation of dietary partners
Must work cooperatively and productively with all partners in Dietary and all departments following established policies of the center
Must be willing to fulfill the responsibilities of the position, must be at work on time and during scheduled shifts
May be required to have a Food Handlers Certificate of Sanitation Course, as required by state regulations
Must be able to work under supervision
DUTIES AND RESPONSIBILITIES:
Must demonstrate qualities of being a self-starter and be able to make independent decisions when necessary
Must be able to manage the dietary department in the abscence of the dietary manager when necessary and act as supervisor when the manager or assistant manager is not available
Has a thorough understanding of all regulations (local, state, and federal) which affect dietary, including but not limited to, patient care, sanitation, labor, fire, safety, and disaster and complies with said regulations
Assists in maintaining the dietary department in safe, secure and sanitary manner and reports any problems to dietary manager
Uses good judgement in conserving supplies, preventing food waste and conserving utilities. Reports any food, supply and equipment needs or concerns to the Dietary manager
Assists in recieving and storing food and supplies to prevent waste and assure quality products. Dates, labels, and stores items properly. Using proper food handling techniques
Reviews menus, theraputic menus, recipes, and production sheets before peparing meals and prepares and serves all diets properly, accurately, and attractively as planned using proper portions and special diet items
Follows standardized recipes and special diet orders, preparing sufficient quantities to meet all service requirements
Responsible for testing and tasting all foods for proper appearance, flavor, aroma, and temperature making adjustments as needed
Responsible for timing of preparation of meals/snacks to meet schedule for service for all customers and assures that all meals are prepared and served on schedule not ahead of time
Portions foods on plate during tray service according to standards. Check trays for accuracy of diets, preferences, and quality before they are delivered. serves on tray line and delivers carts to floor as needed
Follows menu provided, if menu substitutions are necessary record these substitutions in designated place
Must show inititive in choosing garnishments, seasonings (herbs and spices) according to patient/resident preferences, the use of leftovers, and in food preparation and service
Attends all in services and other necessary meetings
Keeps work area clean and uncluttered and completes assigned cleaning duties. Responsible for the proper use, care, cleanliness, and sanitation of kitchen and equipment
Communicates and cooperates with staff, patients and their families
Processes new diet orders and diet changes when recieved from nursing service and keeps tray cards updated in the abscense of Dietary Manager
Adheres to the dress code for the department
Prepares or directs preparation of all foods indicated on the menu
Peels, washes, trims, and cuts vegetables and fruits
Washes, cuts, bones, and trims meat, fish and fowl. Cuts same into uniform portions as stated on menu.
Prepares food using standardized recipes, mixing ingredients and adding condiments on the basis of patients likes and tolerances
Follows menus provided, making changes only with the consent of the supervisor
Prepares any food items for special diet orders
